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
An apple pie with a jammy apple/blackberry filling.
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.