Best Blackberry Apple Pie Recipes

BLACKBERRY APPLE PIE

Steps:

• On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.

APPLE BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
• Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

BLACKBERRY AND APPLE PIE

Steps:

• First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.
• Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
• Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
• Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
• Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
• Old-Fashioned Sweet Shortcrust Pastry
• Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
• Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
• Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
• Yield: about 2 pounds

FARMHOUSE BLACKBERRY & APPLE PIE

Steps:

• Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.
• Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
• Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm - if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.

SIMPLE BLACKBERRY AND APPLE PIE

Steps:

• Peel apples, and cut into thick slices. place in saucepan, adding enough water to cover and add the sugar.
• Simmer for a few minutes until the apples are just cooked but still a bit firm in the centre. drain and set to one side to cool.
• heat the oven to 220c.
• Roll out the pastry. place nearly all of the applies in a pie dish. scattering the blackberries evenly over the top sprinkle a dessert spoon of sugar over the berries , then place a layer of apple over that -- this is to stop the stain of the berries going through the pastry.
• Add the pastry and brush with a small amount of milk and drizzle a teaspoon or so of sugar over.
• Bake for about 30-35 minutes, until pastry is a light golden color.
• Note:.
• I make this pie with minimum pastry and replace the sugar with Splenda for my cousin who is diabetic.
• Serve hot or cold with either, light cream or Ice Cream.

APPLE AND BLACKBERRY PIE

Steps:

• Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate., In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.

BLACKBERRY & APPLE PIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
• Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
• Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
• Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.

EASY SHMEESHY-HEALTHIER BLACKBERRY APPLE CRUMB PIE

Steps:

• Pre-heat oven to 375 and bake pie shell for 10 minutes (or until lightly brown).
• Mix apples, sugar and water (enough water to cover the apples!) into a pot and simmer until apples are soft & you can fork though it like butter, 6-7minutes [if you like a crunchier apple only simmer for 2-3 minutes] Set aside and let cool a bit.
• Now, in a separate bowl mix melted butter, brown sugar and flour with your hands! Mix until it is crumb-like.
• Ok, now it's time to assemble the pie! First layer apples down, then blackberries, then apples, then blackberries! Sprinkle the lemon juice over the top. Lastly, with your hand, sprinkle the crumb topping over the top -try to get it nice and thick and try to cover as much as possible.
• Bake for 45minutes and let cool for 15-20 minutes
• Refrigerate after it cools and heat individual slices in microwave for 15 seconds to enjoy later. Cool wip on top is yummy too!

APPLE-BLACKBERRY PIE WITH "FALL LEAVES" PATE BRISEE

Steps:

• Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.
• Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar. Freeze for 30 minutes.
• Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350 degrees. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely.

APPLE BLACKBERRY PIE

Steps:

• 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., 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. , 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. Cover edges loosely with foil., Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

APPLE AND BLACKBERRY PIE

Steps:

• For crust:
• Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
• For filling:
• Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
• Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place dough atop filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.
• Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with sweetened whipped cream.

BLACKBERRY-APPLE CRUMB SLAB PIE

Steps:

• Line 15x10x1-inch pan with foil; set aside.
• In food processor, add first three Pie Crust ingredients. Cover; pulse to combine (or use bowl and pastry blender). Add 1 cup cold butter; pulse to coarse crumbles. With food processor on, gradually add ice water a few tablespoons at a time, just until dough comes together when pressed. Gather dough together and press to form a wide, flat circle. Wrap in plastic wrap; refrigerate at least 30 minutes.
• In food processor, place Crumb Topping ingredients. Cover; pulse until crumbly. Refrigerate until ready to top the pie.
• In large bowl, mix Filling ingredients. Gently fold to combine. Set aside.
• Roll dough on floured surface into large rectangle a few inches larger than pan (about 17x12 inches). Place dough in pan with dough coming up sides of pan; fold excess onto edges so they are flush with top edge of pan. Place pan in refrigerator.
• Heat oven to 375°F.
• Remove pan from refrigerator; spread filling and any collected juices into crust in even layer. Crumble topping evenly on top.
• Bake 50 to 60 minutes or until crust and topping are golden and juices from pie are bubbling and thick. Cool at least 20 minutes before cutting.

SAUCY APPLE AND BLACKBERRY PIE

Steps:

• In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water.
• Cook over medium heat, stirring constantly, until boiling and thickened.
• Remove from heat and stir in apple slices and blackberries.
• Combine topping ingredients in a small bowl until crumbly.
• Sprinkle 1 tbsp.
• flour over bottom of pie shell.
• Pour apple and blackberry filling into shell.
• Sprinkle topping over filling.
• Bake in preheated oven at 400F for about 50 minutes.

APPLE AND BLACKBERRY PIE

Steps:

• Preparation: Peel, core and slice into strips the apple, lay out onto a baking sheet and sprinkle over a handful of Sugar. Leave the butter somewhere warm to soften, or if you're feeling brave just microwave for about 20-30 seconds on a low heat. Sift the flour into a large bowl, separate the 2 sugar measurements and whisk the 2 eggs together. This can be messy, so have a cloth at hand ready to clean up the flour. Finally, use a nub of butter to grease the pie dish and line with baking paper.
• For the pastry: Beat together the softened butter and sugar, or just rub together with hands if the butter is not soft enough. Once combined, add the nutmeg and a capfull of vanilla and mix in the egg until there is little excess liquid and the mixture resembles scrambled egg. Mix in the flour about in 3 parts (makes it easier to mix), just using a wooden spoon, and then your hands when it begins to thicken. Do not overwork the mixture, and if it begins to soften or damped then add a little more flour. Once the mixture is ready, form a clump and roll into a large ball and then sort of flatten into a thick disk shape, about half the size of the original ball. Wrap in cling film and place in the fridge to chill for about 40 minutes.
• For the filling: Tumble the apples, blackberries and almonds together in a bowl, lined with cling film, then sprinkle the sugar and about 2 tablespoons of flour over and shake through. Add the cinnamon and a capful almond extract over the top of the mixture, then squeeze over the lemon. Put the mixture to one side. Preheat the oven to gas mark 5 (apparently 190°C, 375°F, or 'Fairly Hot')
• Assembly & Baking: While waiting for the pastry dough to chill, prepare a board and rolling pin with some flour, ready to roll out the pastry. Once the dough is ready, cut about 1/3 off to place back into the fridge and roll the pastry out to a size just large enough to cover the whole dish, leaving a small amount of overhang. Add the filling, then roll out the remaining pastry into a thin sheet. While you could place this whole sheet over the top, I prefer cut it into strips to be placed over the top of the pie in a criss-cross sort of fashion. This stylistic choice also helps the filling cook more evenly and thicken well. Trim the overhang, brush he pie with an egg wash mixed with another capful of Vanilla, and bake for around 40 minutes; it is ready when the pastry is bronzed and crisp.
• Additional notes: This recipe makes about 8 slices or 6 generous slices (the size of the pie dish I use is, I think, 23cm). Leave to cool for 5-10 minutes befote eating. Any overhang not used can to decorate the pie or can be re-rolled and chilled to make jam tart pastries.

DEEP-DISH APPLE-BLACKBERRY PIE

Steps:

• 1.Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with nonstick spray. 2.Combine lemon juice and vanilla in a large bowl. Peel, core and cut apples into 3/4-inch chunks, tossing them in the lemon juice mixture as you work. 3.Mix 2/3 cup sugar and cornstarch and toss with apples. Add blackberries. 4.Place 2 overlapping sheets of plastic wrap on a work surface. Set the larger disk of dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove top sheets and invert dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into bottom and sides of pan. Pull off plastic wrap. With a rubber spatula, scrape the apple-blackberry filling into pie shell. 5.Roll out smaller disk of dough as above, making an 11-inch circle. Remove top sheets of plastic and invert dough over filling. Pull off plastic wrap. Press together edges of pastry to seal. With the tip of a sharp knife, cut 3 or 4 short slashes to vent steam. Moisten a pastry brush with water and lightly brush top of pie. Sprinkle with the remaining 1 tablespoon sugar. Place the pie on a baking sheet with sides. 6.Bake until crust is golden and filling bubbles, 45 to 55 minutes. Cool on a wire rack for about 1 hour. Serve warm or at room temperature.

DEEP DISH APPLE-BLACKBERRY PIE

Steps:

• 1. Heat oven to 350. Spray a deep dish pie pan w/ cooking spray. Cut apples into chunks, w/ peel on, Or you can peel, if you like. Toss apples w/ lemon juice.
• 2. In bowl, mix 2/3 cup Stevia w/ cornstarch. Toss w/ apples, mix well. Add berries. Spoon into crust. Top fruit w/ top crust.
• 3. Slice vents into top crust and brush w/ a little water. Sprinkle top w/ 1 tbsp stevia. Place pie pan on a baking sheet. Bake 40-45 mins, or until bubbly. Place foil around edges if browning too quick. Take foil off the last 10 mins.

BLACKBERRY APPLE PIE

Steps:

• Crust: Use a pastry cutter or pulse on food processor until you have a coarse meal Put in bowl Add ice water about 2 tbsp at a time until pastry comes together. I mix 1 tbsp vodka with 2 tbsp water and an ice cube it's supposed to make the crust flakier. You will need about 4-6 tbsp of water, depending on your flour. Do not get pastry to wet. Form into a ball, do not work it to much. Refrigerate at this point (wrapped in saran wrap) for at least 30 min then roll out. I make one large circle and put in pie pan with pastry hanging over then put the apple mixture in and fold over onto the apple mixture this way you do not need a top crust. Filling: Mix all filling ingredients together thoroughly Bake at 400F for 15 min and turn oven down to about 350F, bake about 45 min (60 min total) Serve with whipped cream

BLACKBERRY-APPLE PIE

Steps:

• In a large bowl, place berries. In a small bowl, mix 1 1/2 cups sugar, tapioca, and cinnamon. Sprinkle over berries and toss gently to mix well. Let stand 20 minutes or until sugar is dissolved.Arrange apples in pastry-lined pie plate. Top with berry mixture and dot with butter. Complete crust as directed in pastry recipe. Sprinkle top of pastry with sugar.Bake in preheated 450° oven 10 minutes reduce oven temperature to 350° and bake 35 to 45 minutes until filling is bubbly in center and crust is golden brown. Cool on a wire rack.Serve with ice cream if desired.