Apple Blackberry Pie


I hope you all are having a wonderful day (or had since I hope you are not catching up on your Google reader when you should be spending time with your family). I am spending time with family in North Carolina and we actually jumped the gun on one of the two desserts I made for today, and ate it last night. Apparently this pie looked too good to not eat immediately upon my arrival after a 10 hour drive.

They really didn’t have to convince me to dig into pie a day early. Especially since I had baked it that morning and there was ice cream to put on top, yummy!

BTW, if you do not own an apple peeler/corer/slicer and a silicone pie shield, I strongly recommend them. The all-in-one peeler/corer/slicer perfectly peels off all the skin, cores out the middle and uniformly slices each apple all at once. And it’s fun to play with!

One year ago: Cranberry Sauce


Serves 6-8



2 cups all-purpose flour

1 tsp sugar

1 tsp salt

1 tsp ground cinnamon

2/3 cup cold butter, cubed

4 to 6 Tbsp cold water


5 cups thinly sliced peeled tart apples (about 6 medium)

1 cup fresh blackberries

1/2 cup packed brown sugar

4-1/2 tsp cornstarch

1 tsp ground cinnamon

1 tsp ground nutmeg

1 egg + 1 tsp milk, beaten

1 tsp cinnamon-sugar (optional)


  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge. (To avoid a soggy crust, brush egg-milk mixture on crust before adding filling.)
  3. In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
  4. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry*. Add decorative cutouts if desired. Brush a little of the milk-egg mixture over the pie dough and sprinkle with 1 tsp cinnamon-sugar if desired. Cover edges loosely with foil**.
  5. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

*I made a lattice top

**Or a silicone pie crust shield

Source: Adapted slightly from Taste of Home


Print Friendly

4 Responses to “Apple Blackberry Pie”

Leave a Reply

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
my foodgawker gallery
my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2013
Manage your shopping list and search for recipes from across the web at
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio