Apple Blackberry Pie

For pie lovers, few things compare to a slice of classic apple pie. And while the timeless apple pie easily a favorite dessert recipe, it can be made even better by adding another fruit to the filling—like we do in this apple blackberry pie recipe.

Blackberries complement apples by bringing in bolder, sweeter flavors, and a level of tartness you won’t get with regular apple pie filling. Plus, it requires almost the same amount of effort. Simply prep your favorite homemade pie dough recipe, load it up with sliced apples and berries, then pop it in the oven. You’ll soon have a buttery, flaky fruit pie on the table that pairs perfectly with a scoop of vanilla bean ice cream.

Ingredients for Apple Blackberry Pie

• Double-crust pie dough: This blackberry and apple pie has both a top and bottom crust. You can make a homemade double pie crust or use store-bought premade pie dough to keep it as simple as possible.
• Apples: Peeled, thinly sliced apples are the flavor base of this pie. For the best taste, choose tart apples such as Granny Smith apples.
• Blackberries: The addition of blackberries takes this pie to the next level. Rinse and drain the berries ahead of time to avoid a soggy pie. When making this pie recipe (as well as blackberry desserts) you should wash berries carefully under the faucet to avoid squishing them.
• Lemon juice: Just a touch of lemon juice helps to prevent the apples from browning. It also adds acid to balance the sweet flavors.
• Granulated sugar: Sweeten the fruit filling with a small amount of granulated sugar. You could also use an equal amount of brown sugar or skip the sugar altogether.
• Cornstarch: Because blackberries are so juicy, cornstarch is added to help thicken the filling mixture.
• Butter: Just two tablespoons of unsalted butter are dotted on top of the fruit before baking the pie. This provides richness in the filling.
• Egg: The secret to a golden pie crust is an egg wash. You only need one egg for this.
• Milk or water: To make the egg wash, whisk an egg with either milk or water. Milk will provide an even deeper golden color, while mixing with water will result in a lighter hue.

Directions

Step 1: Roll out the pie crust

On a lightly floured surface, roll out half of the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim to 1 inch beyond the rim of the plate.

Editor’s Tip: For the best pie crust texture, place the pie plate in the refrigerator to chill the dough while making the filling.

Step 2: Add the fruit filling

Top the dough with a thin layer of peeled, thinly sliced apples. In a large bowl, combine the blackberries and remaining apples and sprinkle the fruit with lemon juice. Combine the sugar and cornstarch. Add them to the fruit mixture, and toss the mixture gently to coat. Spoon the fruit mixture into the crust, then dot the pie with butter.

Step 3: Top with the second crust

Roll out the remaining dough and make a lattice crust. Trim, seal and flute the edges. Beat the egg with the water and brush the egg wash over the lattice top and pie edges.

Editor’s Tip: Make a lattice crust or top the pie with cut-out shapes of pie dough. Really, you can make any decorative pie crust you like for the prettiest dessert.

Step 4: Bake the pie

Bake the pie at 375ºF for 50 minutes or until the filling is bubbly and the apples are tender. Cool the pie on a wire rack. Serve it warm or at room temperature.

Ellie Crowley for Taste of Home

Apple Blackberry Pie Variations

• Make a crumb topping: Skip the top layer of pie crust and make a crumb topping to sprinkle over the fruit. This will resemble a Dutch apple pie.
• Try another berry: Blackberries complement apples thanks to their sweet-tart taste, but you could swap them out for another berry like raspberries for an unexpected twist.
• Spice it up: Love apple and cinnamon bakes? Blackberries can be enhanced with cinnamon as well. Add 1/2 teaspoon to 1 teaspoon of ground cinnamon to the filling for even better depth of flavor.

How to Store Apple Blackberry Pie

Store the rest of your pie properly until you’re ready for another slice. Cover the pie plate with a lid or with storage wrap. Store the pie at room temperature for up to two days, or keep it fresh even longer in the refrigerator for up to one week.

Can you freeze apple blackberry pie?

Both baked and unbaked apple blackberry pies can be stored in the freezer, depending on your needs. To freeze a pie (whether baked or unbaked), wrap it in a layer of storage wrap and a layer of aluminum foil, or place it in a resealable freezer bag. Store the pie in the freezer for up to eight months.

For a frozen, unbaked pie, let it thaw in the refrigerator and then bake it as directed. For a baked pie, let the pie thaw in the refrigerator and then transfer it to the countertop to finish thawing to room temperature. Reheat it in the oven at 350º.

Apple Blackberry Pie Tips

Ellie Crowley for Taste of Home

What’s the best type of apple for apple blackberry pie?

Any type of apple can be used to bake an apple pie. However, some types of apples are better for apple pie than others. Tart apples, such as Granny Smith apples, are a great choice because they hold their shape. Tart-sweet apples such as Honeycrisps or Cosmic Crisps would be great choices as well.

How do you make a double-crust pie dough?

To make a double-crust pie dough, combine 2-1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Cut two sticks of cold butter into the mixture until the mixture is crumbly. Gradually add 1/3 to 2/3 cup of ice water, tossing the mixture with a fork until the dough holds together when pressed. Divide the dough in half and shape each half into a disk. Wrap the disks in storage wrap and refrigerate them for one hour before rolling them out.

What can you serve with apple blackberry pie?

Nothing beats a slice of apple pie a la mode. Add a scoop of ice cream on the plate with your pie. Whether you go with classic vanilla ice cream or try something berry-flavored is up to you. A dollop of homemade whipped cream is also a lovely addition to any slice of pie.