Blackberry Apple Pie Recipe

Introduction

This Blackberry Apple Pie is a delightful blend of tart blackberries and sweet, crisp apples wrapped in a flaky pie crust. It’s a perfect dessert to celebrate seasonal fruit and bring a cozy touch to any gathering.

Ingredients

• 1 package of your favorite pie dough
• 2-3 cups fresh California Giant blackberries
• 4 cups sliced peeled apples (honeycrisp recommended)
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 4½ teaspoons cornstarch

Instructions

1. Step 1: Heat your oven to 375 degrees Fahrenheit. Follow the instructions on the pie dough package to prepare the base crust in a pie plate.
2. Step 2: Using the top pie crust dough, cut out leaf shapes until all the dough is used. Set these cut-outs aside for the pie topping.
3. Step 3: In a large bowl, combine the blackberries and sliced apples. In a separate small bowl, mix the brown sugar, cornstarch, cinnamon, and nutmeg until well combined.
4. Step 4: Stir the sugar and spice mixture into the fruit, tossing gently to coat everything evenly.
5. Step 5: Spoon the fruit filling into the crust-lined pie plate. Arrange the leaf cut-outs on top of the filling to cover the pie.
6. Step 6: Cover the pie loosely with foil to prevent the crust from browning too quickly. Bake in the oven for 50 minutes.
7. Step 7: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the crust is golden brown and the filling is bubbly.
8. Step 8: Allow the pie to cool for at least one hour before slicing and serving to let the filling set.

Tips & Variations

• Use tart apples like Granny Smith or Honeycrisp to balance the sweetness of the blackberries.
• Sprinkle a little coarse sugar over the leaf crust before baking for added crunch and sparkle.
• Try adding a splash of lemon juice to the filling for extra brightness.
• Substitute cornstarch with arrowroot powder for a gluten-free thickener option.

Storage

Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for 20-30 seconds or in the oven at 350 degrees Fahrenheit for 10-15 minutes to regain crispness in the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this pie?

Yes, frozen blackberries can be used but be sure to thaw and drain excess liquid before mixing with the apples to avoid a watery filling.

How do I prevent the bottom crust from getting soggy?

To reduce sogginess, make sure your fruit filling is well coated with cornstarch and avoid overfilling the pie. Baking on a lower oven rack can help the bottom crust bake fully and become crispier.

Blackberry Apple Pie Recipe

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★★★★★

4.5 from 149 reviews

This delightful Blackberry Apple Pie combines the tartness of fresh California Giant blackberries with the crisp sweetness of honeycrisp apples, spiced gently with cinnamon and nutmeg. Encased in a flaky pie crust adorned with charming leaf cut-outs, this classic dessert is perfect for showcasing seasonal fruits and sharing with family and friends.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Dough

• 1 package of your favorite pie dough

Fruit Filling

• 2–3 cups fresh California Giant blackberries
• 4 cups sliced peeled apples (preferably honeycrisp)

Filling Mix

• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 4½ teaspoons cornstarch

Instructions

1. Prepare Oven and Pie Dough: Preheat your oven to 375 degrees Fahrenheit. Follow the instructions on the pie dough package to prepare the crust. For the top crust, use a leaf-shaped pie crust cutter to cut out decorative shapes from the dough and set them aside.
2. Mix Fruit Filling: In a large bowl, combine the fresh blackberries and peeled, sliced apples. In a separate smaller bowl, mix together the brown sugar, ground cinnamon, nutmeg, and cornstarch.
3. Combine and Fill: Stir the sugar and spice mixture into the fruit, tossing gently until the fruit is evenly coated. Spoon the fruit mixture into the crust-lined pie plate, distributing it evenly.
4. Top the Pie: Arrange the leaf cut-out dough pieces over the filled pie, creating an appealing pattern and covering the filling.
5. Bake with Foil Covering: Cover the pie with aluminum foil to prevent excessive browning on the crust. Place the pie in the preheated oven and bake for 50 minutes.
6. Finish Baking Uncovered: After 50 minutes, carefully remove the foil and continue baking for an additional 15 to 20 minutes, or until the crust is golden brown and the filling is bubbly.
7. Cool and Serve: Remove the pie from the oven and allow it to cool for at least one hour before serving. This cooling helps the filling set, ensuring a clean slice.

Notes

• Use honeycrisp apples for a perfect balance of sweetness and tartness, but other apple varieties like Granny Smith or Fuji can also be used.
• Ensure the fruit is evenly coated with the cornstarch mixture to prevent the pie from becoming too runny.
• Covering the pie with foil during the initial baking prevents the crust from over-browning while the filling cooks through.
• Allow the pie to cool completely before cutting to allow the filling to thicken.
• For an extra glossy finish, brush the top crust with an egg wash before baking.

Keywords: Blackberry Apple Pie, fruit pie, homemade pie, fall dessert, berry apple dessert