Tart, juicy apples combine with sun-warmed fresh blackberries in this beautiful apple blackberry pie. Choose a homemade, gluten-free, or store-bought pie crust to keep it easy. A simple method and wholesome ingredients let late-summer fruit shine.
When the apple trees are drooping with fresh fruit, and you don't have quite enough blackberries for blackberry pie, make an apple blackberry pie! I love combining in-season fruit in pies - see my blueberry blackberry pie and strawberry rhubarb honey pie recipes for proof of concept - and this beautiful version is one of my absolute favorites.
This recipe involves a simple, straightforward method that doesn't call for a lot of ingredients. This means the glorious fresh fruit flavors truly shine! I love enfolding the lemon juice and cinnamon-spiked fruit in a sturdy, homemade pie crust; my gluten-free oat flour pie crust, all butter gluten free pie dough, or whole wheat pie crust recipes are my top choices here. Any apple variety works, but I used Gravenstein apples from our tree, and they were perfect.
Go ahead and adjust the sugar to your taste (I went lower sugar, but you can add more if you wish) or make the pie dairy-free by using dairy-free butter in whatever pie dough recipe you choose.
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What You'll Love About This Summer Pie
- Easily gluten-free if needed. The pie filling itself is naturally gluten-free, relying on gluten-free cornstarch to help thicken it. So, make the pie in a gluten-free pie crust, and you're all set!
- A great way to enjoy appleblackberry season. No, that's not a typo! :) Appleblackberry season, otherwise known as my favorite season besides the entire month of October, is when you're smack in the middle of apple season AND blackberry season. This is the time, typically late August into September in Northern California, when I make all the apple and blackberry things. Like apple blackberry crisp and apple blackberry crumble! And this pie!
- Not complicated. You'll see from the process photos below that it's super easy to make this pie, and you won't need to worry about adding any speciality ingredients. My goal is to let the flavors of the fruit come through - and they do.
Ingredients Needed
Here's a quick look at the simple ingredients you'll need to bake this pie. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Double crust pie crust - Your choice of pie crust! Either homemade or store-bought works.
- Apples - Your choice of apples here. I used Gravensteins from our tree, and love their sweet-tart flavor (also shown to perfection in my Gravenstein apple pie recipe!) in pies. Another firm, tarter apple also works, like Granny Smith or Pink Lady.
- Blackberries
- Lemon juice - I prefer freshly-squeezed lemon juice, but bottled juice is fine, too.
- Granulated sugar - I go lighter on the sugar for this pie, but feel free to add a bit more if you prefer a sweeter pie. See my notes lower down.
- Cornstarch - Or substitute arrowroot or tapioca flour.
- Cinnamon - I love a generous pinch of cinnamon for a little warmth! You may omit this if you prefer.
- Salt - Use fine sea salt or table salt.
- Butter - A little unsalted butter scattered over the filling adds richness to the pie. You can leave this out if you wish.
Step-by-Step Instructions
Here's an overview in photos of how to make this delicious apple blackberry pie!
1. Make filling: In a large bowl, combine the filling ingredients.
2. Place in pan: Fit one half of the pie crust into a buttered 9-inch pie plate and add the filling, then dot with butter.
3. Finish: Roll out and add the top crust, trimming and crimping the edges.
4. Bake: Place in a 375F oven and bake for 1 hour.
Let the Pie Rest
All fruit pies need to cool completely out of the oven before serving; otherwise, the filling doesn't have time to set - i.e., you'll have a really soupy interior! (Have you ever noticed how pie tastes almost better the second day after it's made?) However, it's hard to plan ahead and bake a pie the night before you plan to serve it, so a good rule of thumb is to leave at least four hours for the pie to cool and set before you cut into it. You will definitely appreciate doing so.
Tips & Recipe Notes
- Can I use frozen blackberries? Yes, and for that matter, you can use frozen apple slices, though I prefer fresh all the way here. If you use frozen blackberries, toss them straight from the freezer into the bowl with the other ingredients, and add an extra tablespoon of cornstarch.
- Adjust the amount of sugar. I have made this pie with ¾ cup of sugar, and it's wonderfully on the not-too-sweet side (you can taste the slight tartness of the apples, which is lovely). I've also increased it to 1 cup to make it a bit sweeter. If you prefer a sweeter pie, add ¼-1/2 cup of additional sugar.
- Grease the pan. Make sure to butter or grease your pie plate before adding the crust! This is so helpful for helping to remove slices of pie later.
- Place on a baking sheet. I always place my pies on a baking sheet, one that's preferably been in the oven while the oven preheats. The baking sheet will catch any spills, and it also evenly distributes the heat along the bottom of the pie, ensuring even baking.
- Re oven temperature: I have experimented with so many pie methods - baking on a high heat, then lowering the temperature, baking on high heat for a shorter time, etc. - and have finally settled on 375F as the ideal temperature for fruit pies. This ensures a crisp crust that won't burn, and you won't need to blind bake the crust first.
- To serve: Plain! Or with vanilla ice cream, whipped cream, or a big dollop of Greek yogurt at breakfast time.
Proper Storage
- Counter - Cover loosely with foil and store overnight on the counter at room temperature.
- Fridge - Transfer the covered pie to the fridge and store it for up to 5 days.
- Freezer - Wrap the pie in plastic, then a layer of foil, and freeze it for up to 3 months. Thaw in the fridge before serving. It's especially nice reheated!
More pie Recipes
Happy baking! If you make this apple blackberry pie recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Apple Blackberry Pie
Ingredients
- 1 double crust pie crust
- 5 cups apples peeled and sliced
- 2 cups fresh blackberries
- 1 tablespoon freshly squeezed lemon juice
- ¾-1 cup granulated sugar (add more sugar to taste if needed)
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 tablespoons unsalted butter
Instructions
- Keep the 1 double crust pie crust in the fridge until ready to use. Preheat the oven to 375℉ and butter a 9-inch pie plate.
- In a large bowl, combine the 5 cups apples, 2 cups fresh blackberries, and 1 tablespoon freshly squeezed lemon juice. Gently stir in the ¾-1 cup granulated sugar, 2 tablespoons cornstarch, ¼ teaspoon ground cinnamon, and ⅛ teaspoon fine sea salt.
- Roll out half of the dough and fit it into the pie plate. Pile in the filling, dot the top with the 2 tablespoons unsalted butter, then roll out the remaining dough and fit it onto the top of the pie, sealing the edges, trimming any excess, then crimping the edges together. Cut some vents in the top to allow steam to escape.
- Place the pie on a baking sheet and bake for 1 hour-1 hour and 10 minutes, until the crust is golden and the filling is bubbling. Carefully remove from the oven and transfer to a wire rack. Cool for at least 2 hours, preferably at least 4, before serving.
Notes
- Can I use frozen blackberries? Yes, and for that matter, you can use frozen apple slices, though I prefer fresh all the way here. If you use frozen blackberries, toss them straight from the freezer into the bowl with the other ingredients, and add an extra tablespoon of cornstarch.
- Adjust the amount of sugar. I have made this pie with ¾ cup of sugar, and it's wonderfully on the not-too-sweet side (you can taste the slight tartness of the apples, which is lovely). I've also increased it to 1 cup to make it a bit sweeter. If you prefer a sweeter pie, add ¼-1/2 cup of additional sugar.
- Grease the pan. Make sure to butter or grease your pie plate before adding the crust! This is so helpful for helping to remove slices of pie later.
- Place on a baking sheet. I always place my pies on a baking sheet, one that's preferably been in the oven while the oven preheats. The baking sheet will catch any spills, and it also evenly distributes the heat along the bottom of the pie, ensuring even baking.
- Re oven temperature: I have experimented with so many pie methods - baking on a high heat, then lowering the temperature, baking on high heat for a shorter time, etc. - and have finally settled on 375F as the ideal temperature for fruit pies. This ensures a crisp crust that won't burn, and you won't need to blind bake the crust first.
- To serve: Plain! Or with vanilla ice cream, whipped cream, or a big dollop of Greek yogurt at breakfast time.
Nutrition
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