Apple Blackberry Pie -

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Apple Blackberry Pie

Tart, juicy apples combine with sun-warmed fresh blackberries in this beautiful apple blackberry pie. Your choice of homemade, gluten-free, or store-bought pie crust to keep it easy.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 331kcal

Author: Nicole Spiridakis

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

US Customary - Metric

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