Apple Blackberry Pie

An apple pie with a jammy apple/blackberry filling. The blackberries offset the tartness of the apples and provide a rich fruit-preserve like texture and taste. A great riff on apple pie

 

Apple Blackberry Pie

Apple Blackberry Pie

Genevieve Ko
An apple pie with a jammy apple/blackberry filling.
Prep Time 30 minutes
Baking Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Servings 8

Ingredients
  

Crust

  • 1 unbaked 9 inch double crust

Filling

  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 12 oz blackberries cut in half
  • 8 tart apples such as McIntosh peeled and sliced into chunks.
  • 1 1/2 tbsp lemon juice
  • 2 tbsp unsalted butter

Instructions
 

  • Preheat oven to 425 degrees.
  • In a large bowl, mix apples and blackberries.
  • In a small bowl, whisk together sugar, cornstarch, spices and salt.
  • Add spice mixture and lemon juice to apple mixture and mix well.
  • Scoop apple filling into pie shell.
  • Dot filling with butter and place top crust over filling.
  • Brush top crust with milk and sprinkle with sparkling sugar.
  • Bake for 15 minutes then reduce temperature to 350 degress. Bake for another 55 to 60 minutes or until the brown crust is a golden brown.

Notes

I would suggest the following modifications. If you are using McIntosh apples or a similar softer apple, add an additional tablespoon of  cornstarch to the filling.  This pie can be very juicy. I would also recommend baking the pie on the bottom rack of the oven to ensure that the bottom crust is baked through and not soggy.  
A lattice crust creates a good looking pie, but a plain top crust will do. Don't forget to brush the top crust with milk and sprinkle with sparkling sugar.