Best Berry Apple Pie Recipes

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EASY APPLE BERRY CRUMBLE PIE



Easy Apple Berry Crumble Pie image

With an easy rolled oats crust, this apple-cranberry pie with a crumble topping is quick and delicious.

Provided by Quaker®

Categories     Trusted Brands: Recipes and Tips     Quaker® Oats

Time 48m

Yield 8

Number Of Ingredients 9

1 ½ cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ teaspoon baking soda
10 tablespoons butter or margarine, melted
1 (21 ounce) can apple pie filling
¾ cup dried cranberries
1 ½ teaspoons lemon juice
½ teaspoon ground cinnamon

Steps:

  • Heat oven to 375 degrees F. Lightly spray 8- or 9-inch glass pie plate with nonstick cooking spray.
  • In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well.
  • Set aside 3/4 cup oat mixture for topping.
  • Press remaining oat mixture firmly onto bottom and sides of pie plate.
  • Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack.
  • Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon.
  • Spoon filling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly over filling.
  • Bake 18 to 22 minutes or until topping is golden brown.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 64.6 g, Cholesterol 38.2 mg, Fat 15.7 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 218.3 mg, Sugar 20.9 g

BERRY-APPLE-RHUBARB PIE



Berry-Apple-Rhubarb Pie image

I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 19

2-2/3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 to 8 tablespoons cold water
FILLING:
2 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup sliced fresh or frozen rhubarb
1/3 cup all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1-1/2 cups plus 1 teaspoon sugar, divided
2 tablespoons butter
1 tablespoon 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.

APPLE-BERRY PIE



Apple-Berry Pie image

A wonderful pie brimming with apples and blackberries.

Provided by Hunter StClaire

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
½ teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
  • In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
  • Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
  • Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 54.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 254.9 mg, Sugar 29.6 g

BERRY APPLE PIE



Berry Apple Pie image

Our active family is full of big eaters. So I'm happy for our raspberry patch, our apple orchard and pie recipes like this one. You can substitute frozen berries for fresh.-Heidi Jo Keranen, Bruno, MN

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Nutrition Facts : Calories 419 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 220mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 4g fiber), Protein 3g protein.

APPLE, CHERRY, BERRY PIE!



Apple, Cherry, Berry Pie! image

I literally dreamt of this recipe! Woke up and baked this amazing idea! I just combined my favorite fruits!

Provided by S F

Categories     Pies

Time 1h35m

Number Of Ingredients 7

1/2 can(s) cherry pie filling
1/3 c or 2 large firm red delicious apples
1/3 c fresh or frozen strawberries
1 box ready made pie crust or your own pie crust recipe
1/2 c flour for dusting
1 egg, lightly beaten
3 Tbsp sugar

Steps:

  • 1. In medium bowl, coat apples and strawberries in 2 tablespoons of sugar.
  • 2. Add Cherry filling.
  • 3. Gently unfold bottom crust onto flowered pie dish Pour berry/apple filling into UNBAKED crust.
  • 4. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust.
  • 5. Lay over top of filling and cut a circle in middle of top crust.
  • 6. Press fork into edges of crust. Beat egg and brush top crust with beaten egg mixture and sprinkle lightly with sugar.
  • 7. Bake for 40 minutes or until bubbling appears in the middle. Cover pie with aluminum foil halfway through baking. Let stand for 20 minutes.
  • 8. Let stand for 20 minutes before serving

DUTCH APPLE BERRY PIE



Dutch Apple Berry Pie image

I made this recipe up when I was 13, and I've been perfecting it ever since. The pie uses plenty of fresh raspberries and blueberries, and is baked with a crumb topping.

Provided by lindze merritt

Categories     World Cuisine Recipes     European     Dutch

Yield 8

Number Of Ingredients 10

2 cups sliced green apples
½ cup raspberries
½ cup fresh blueberries
1 (9 inch) deep dish pie crust
⅔ cup all-purpose flour
⅔ cup packed brown sugar
⅓ cup butter
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 pinch ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix apples, raspberries and blueberries; pour into pie shell.
  • In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit.
  • Bake for 30 minutes, or until topping is brown.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 44 g, Cholesterol 20.3 mg, Fat 15.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 7.3 g, Sodium 207.5 mg, Sugar 23.3 g

BERRY APPLE-BUTTER PIE



Berry Apple-Butter Pie image

The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will produce a filling that contrasts beautifully with the decorative golden brown crust: We opted to top the pie with triangle cutouts, but you could use any shape, or even substitute a woven lattice. You can make the apple butter up to 5 days ahead and refrigerate it in an airtight container, but the pie itself is best the day it is made. Store leftovers at room temperature, tightly covered with plastic wrap.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

8 to 10 medium red-skinned apples (about 4 pounds/1.8 kilograms), such as Rome, Jonathan, McIntosh, Gala, Cortland or Zestar, cored and diced
1 cup/200 grams granulated sugar
1 ¼ teaspoons ground ginger
2 tablespoons cider vinegar
½ cup/120 milliliters apple cider
6 ounces/170 grams raspberries
6 ounces/170 grams blackberries
Perfect Pie Crust, doubled, prepared for a fruit pie and chilled
1 large egg
Egg wash (1 large egg mixed with 1 tablespoon water), for finishing
Turbinado sugar, for finishing

Steps:

  • Make the apple butter: In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider. Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
  • Add the raspberries and blackberries and stir to combine. Cook for 1 minute, stirring to prevent scorching, then turn off the heat. Use a potato masher or immersion blender to break the mixture down to a coarse purée, being careful not to turn it into a paste.
  • Return the pot to medium heat and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes; the apple butter is ready when you can dip a spoon into the pot and lift it out without any of the mixture dripping. You should have about 5 cups of apple butter. If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups. Cool completely.
  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • In a medium bowl, whisk the egg into the cooled apple butter until well combined. Pour into the prepared crust and smooth into an even layer. Refrigerate while you prepare the top crust, about 15 minutes.
  • Roll out second disk of dough to ¼-inch thickness. Cut out triangles with 1-inch sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3-inch border. (You don't want cutouts on the portion you're going to crimp.) You can use a cutter, trace from a paper stencil or cut the shapes freehand with a paring knife. Place the cutouts at least ¾ inch apart. Remove and discard the cutouts, or egg wash them and use the same day to decorate another pie.
  • Remove the pie from the refrigerator. Starting at one end of the top crust, gently roll up the crust onto the rolling pin. Gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie. Trim away any excess crust with scissors, leaving ½ inch all the way around the outside rim of the pie plate. Pinch the edges together to seal, tuck them under, and crimp as desired. Return the pie to the refrigerator and chill for 30 minutes.
  • While the crust chills, place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and egg wash the top crust. (Don't egg wash the crimped edges; they'll brown on their own.)
  • Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. If the crust is browning too quickly, you can tent it with foil in the last 10 to 15 minutes.
  • Cool pie on a rack at least 40 minutes before slicing and serving. The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.

APPLE-BERRY COBBLER PIE



Apple-Berry Cobbler Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 19

1 piece refrigerated pie dough (half of a 14-ounce box)
2 tablespoons all-purpose flour, plus more for dusting
3 pounds crisp apples (such as Braeburn or Empire)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter
1/2 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon salt
1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries)
1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries)
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of freshly grated nutmeg
Pinch of salt
4 tablespoons cold unsalted butter, cut into small pieces
1/2 cup buttermilk
Turbinado sugar, for sprinkling

Steps:

  • Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill 30 minutes.
  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the dough with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces. Toss with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
  • While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces. Add the buttermilk; stir with a wooden spoon to make a shaggy dough.
  • Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet. Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour. (Cover the pie with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

APPLE-BERRY TWIST PIE



Apple-Berry Twist Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces cold cream cheese, cut into small pieces
1 teaspoon white wine vinegar or fresh lemon juice
2 pounds assorted apples (such as Gala, Fuji or Honeycrisp)
8 ounces thawed frozen mixed berries (such as blueberries, blackberries and/or raspberries; about 2 cups)
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Pinch of salt
1 large egg, lightly beaten
2 teaspoons turbinado sugar

Steps:

  • Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
  • Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

APPLE-BERRY CRUMB PIE



Apple-Berry Crumb Pie image

This delectable pie saves time and effort because you don't have to roll out a crust or cut up any apples! -Laurie Jonas, Portage, WI

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 cup packed brown sugar
10 tablespoons butter, melted
1 can (21 ounces) apple pie filling
3/4 cup dried cranberries
1-1/2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine oats, flour, brown sugar and butter; set aside 3/4 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Bake 13-17 minutes or until lightly browned., In another bowl, combine pie filling, cranberries, lemon juice and cinnamon. Spoon into crust. Sprinkle with reserved oat mixture. , Bake 25-30 minutes or until topping is lightly browned. Cool on a wire rack. Serve with ice cream if desired.

Nutrition Facts : Calories 400 calories, Fat 15g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

APPLE BERRY PIE WITH OATMEAL STREUSEL TOPPING



Apple Berry Pie with Oatmeal Streusel Topping image

Simple but delicious pie that can be made year round using frozen berries...

Provided by Rebecca Figueroa

Categories     Pies

Number Of Ingredients 17

STREUSEL TOPPING:
1 1/2 stick cold butter (cut into small cubes)
1 c all purpose flour
6 Tbsp brown sugar
1 c quick cooking oats
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
PIE FILLING:
1/2 c granulated sugar
1/3 c all purpose flour
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1 Tbsp lemon juice
1 c blueberries, fresh or frozen
1 c raspberries, fresh or frozen
3 granny smith apples (peeled, cored and sliced)
1 frozen pie crust

Steps:

  • 1. let a frozen pie crust defrost while you make the topping and the filling.
  • 2. Streusel topping: mix ingredients with a fork or pastry cutter until combined and crumbly.
  • 3. Pie filling: peel core and slice the apples, add 1 tablespoon of lemon juice and toss.
  • 4. Mix flour, sugar, cinnamon & nutmeg to combine.
  • 5. Do not defrost berries if you are using frozen, toss berries into sliced apples.
  • 6. Add Flour mixture and toss by hand until apples and berries are completely coated.
  • 7. Mound the apple berry mixture into your unbaked pie crust.
  • 8. Press the streusel over the top of the pie gently, making sure to cover most of fruit and packing it in gently.
  • 9. Bake on a cookie sheet or sheet pan at 350 degrees for 45-55 mins.
  • 10. Let cool and come to room temperature before cutting or serving.

TRIPLE BERRY APPLE HAND PIE



Triple Berry Apple Hand Pie image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/4 cup Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
1 tbsp. cornstarch
1/8 tsp. ground cinnamon
1/2 cup red raspberries, washed, drained and patted dry
1/2 cup finely chopped, peeled tart apple
2 1/2 tsps. milk, divided
1 tsp. sugar
1/4 cup powdered sugar

Steps:

  • HEAT oven to 400 degrees F. Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
  • STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
  • BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.

TRIPLE BERRY APPLE HAND PIE



Triple Berry Apple Hand Pie image

Make and share this Triple Berry Apple Hand Pie recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/4 cup Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/2 cup red raspberries, washed, drained and patted dry
1/2 cup finely chopped peeled tart apple
2 1/2 teaspoons milk, divided
1 teaspoon sugar
1/4 cup powdered sugar

Steps:

  • HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
  • STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
  • BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.

BERRY-APPLE FANTASY PIE



BERRY-APPLE FANTASY PIE image

This beautiful pie recipe comes from a magazine ad that came in my mail today. Can't wait to try it! Recipe: Midwestliving.com Photo: Cocktailswithmom.com

Provided by Ellen Bales

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 7

1 c sugar
4 tsp quick cooking tapioca
1/2 tsp ground cinnamon
2 c fresh blackberries
2 c sliced, peeled apples
2 Tbsp butter, cut up
pastry for double-crust pie

Steps:

  • 1. Prepare the pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry into a 9-inch pie plate.
  • 2. In a large mixing bowl, combine the sugar, tapioca, and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand for 15 minutes.
  • 3. Spoon the filling into the pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
  • 4. Roll out the remaining pastry as before. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent over-browning.
  • 5. Bake in a preheated 375-degree oven for 25 minutes. Remove the foil. Bake for another 20 to 25 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.

BERRY-APPLE FANTASY PIE



BERRY-APPLE FANTASY PIE image

Categories     Fruit     Dessert

Yield 1 pie

Number Of Ingredients 3

Pastry for double crust pie. 1 c sugar. 4 tsp quick cooking tapioca. 1/2 tsp cinnamon. 2 c fresh blackberries. 2 c fresh sliced apples
peeled. 2 T butter
cut up.

Steps:

  • Lay out one pastry in bottom of pie pan. I a bowl, stir sugar, tapioca, and cinnamon. Add fruit and toss gently to coat. Let stand 15 minutes. Spoon filling into pie pan and top with other pastry crust. Seal and cut in slits for ventilation.Cover edges with foil and bake 25 minutes at 375. Uncover edges and bake another 20-25 minutes till done. Cool and serve.

BERRY-APPLE FANTASY PIE



Berry-Apple Fantasy Pie image

This recipe was taken from 'Midwest Living' magazine years ago and was taken from a restaurant in Grafton, Illinois called Elsah Landing. We've been making this pie for the holidays ever since! Enjoy!

Provided by ErinsInspirations

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 cup sugar
4 teaspoons quick cooking tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples
2 tablespoons butter
2 pie crusts

Steps:

  • Prepare pastry and divide in half. Transfer onto a 9 inch pie plate.
  • In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss until coated. Let stand 15 minutes.
  • Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of pie plate. Moisten the edge of pastry with water.
  • On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Cover edge of crust with foil to prevent overbrowning.
  • Bake at 375 oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 387.5, Fat 18.1, SaturatedFat 5.6, Cholesterol 7.6, Sodium 260.1, Carbohydrate 54.8, Fiber 4.4, Sugar 30.1, Protein 3.4

APPLE-BERRY PIE POPS



Apple-Berry Pie Pops image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield About 24 pops

Number Of Ingredients 11

3 apples (such as Golden Delicious and/or McIntosh), peeled and cut into 1/4-inch pieces
1/2 cup raspberries
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
2 teaspoons all-purpose flour, plus more for dusting
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
2 14-ounce packages refrigerated pie dough
1 large egg, beaten
Turbinado sugar, for sprinkling

Steps:

  • Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples are soft and the raspberries break down, 8 to 10 minutes. Sprinkle in the flour, cinnamon and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
  • Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Unroll the pie dough on a lightly floured surface. Cut out 2 1/2-inch rounds with a cookie cutter or glass (you should get about 48 rounds). Arrange half of the rounds on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each. Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal.
  • Brush the pies with the beaten egg and sprinkle with turbinado sugar. Cut a small X in the center of each to allow steam to escape. Transfer to the oven and bake until golden, 22 to 24 minutes. Let cool slightly on the baking sheets, then insert a lollipop stick into each. Let cool completely. Store in an airtight container up to 3 days.

VERY BERRY APPLE PIE RECIPE



Very Berry Apple Pie Recipe image

Provided by á-1569

Number Of Ingredients 12

1 recipe 2-Pie Pastry
2 Gala or Fuji apples, peeled, cored and finely chopped
3 c. (12-oz.) cranberries
1 1/4 c. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 c. (5-oz.) frozen blueberries
1 c. (4-oz.) frozen raspberries
1/4 c. cornstarch
1 tbsp. heavy cream
1 large egg yolk
3 tbsp. coarse sugar

Steps:

  • 1. Preheat oven to 400 degrees F. On floured surface, with lightly floured rolling pin, roll on disk of 2-Pie Pastry recipe into 12-inch circle. Transfer to 9-inch pie plate. Trim excess dough. Fold dough rim under; crimp as desired. 2. Line crust with parchment paper; fill with pie weights or dried beans. Bake 15 minutes or until bottom is slightly dry. Remove parchment and weights. Bake 10 minutes or until golden; remove from oven. Reduce temperature to 375 3. Roll remaining disk into 10-inch circle. With floured leaf-shaped cutters, cut out shapes from dough. Freeze cutouts on waxed-paper-lined plate or cookie sheet while making filling. 4. Make filling: in 5-quart saucepot, combine apples, cranberries, sugar, cinnamon, ginger and pinch salt. Simmer on medium 10 to 15 minutes or until most cranberries burst, stirring occasionally. Remove from heat. To cranberry mixture, add blueberries, raspberries and cornstarch. Place pie shell on rimmed baking sheet. Add filling; spread evenly. 5. In small bowl whisk cream and egg yolk. Arrange cutouts all over top of pie. Brush shapes with cream mixture; sprinkle with coarse sugar. Bake 1 hour to 1 hour and 15 minutes or until crust is deep golden brown and filling is bubbly. About 370 cals, 4 g protein, 53 g carbs, 17 g fat (8 g sat), 3 g fiber, 185 mg sodium.

APPLE-BERRY LATTICE PIE



Apple-Berry Lattice Pie image

[DRAFT]

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 14

2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/2 stick unsalted butter
2 cups blackberries
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

Steps:

  • To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apples with the lemon juice. Add the sugar and toss to combine evenly.
  • Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, 7 to 10 minutes. Add the blackberries and gently stir until they just start to break down, 1 to 2 minutes. Sprinkle the flour, cinnamon and nutmeg over the fruit and gently stir until the liquid thickens, about 1 minute. Transfer to a bowl to cool completely. (This filling can be made up to 2 days ahead and refrigerated.)
  • Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
  • Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
  • Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Evenly layer the apple-berry filling in the pan.
  • Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
  • Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

APPLE BERRY PIE



Apple Berry Pie image

Provided by Lorraine Pascale

Categories     dessert

Time 1h45m

Yield one 9-inch pie

Number Of Ingredients 10

4 medium baking apples, peeled, cored and sliced 1/4 inch thick (about 1 3/4 pounds)
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
1 cup blackberries
1 cup blueberries
1 large egg, beaten
Your favorite double-crust 9-inch pie dough (2 discs)
1 egg, lightly beaten

Steps:

  • Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes.
  • In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough.
  • Preheat the oven to 375 degrees F. Set an oven rack in the bottom position.
  • On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash.
  • Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.

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