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A wonderful pie brimming with apples and blackberries.
Ingredients
- 1 pastry for a 9 inch double crust pie
- 1 cup white sugar
- 4 teaspoons tapioca
- ½ teaspoon ground cinnamon
- 2 cups fresh blackberries
- 2 cups apples – peeled, cored and sliced
- 2 tablespoons butter, cut into small pieces
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
Step 2
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
Step 3
Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Step 4
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 385 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat6g | 28% |
| Cholesterol8mg | 3% |
| Sodium255mg | 11% |
| Total Carbohydrate54g | 20% |
| Dietary Fiber4g | 15% |
| Total Sugars30g | |
| Protein3g | |
| Vitamin C9mg | 44% |
| Calcium19mg | 1% |
| Iron2mg | 8% |
| Potassium119mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Absolutely delicious!! Wonderful to find a pie recipe using blackberries! Everyone gobbled this pie up in no time! yum!!!
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The description says it all! The apple and blackberry flavors blend together well. My regular blackberry pie is always too seedy; the apples help make the pie more smooth. I will most likely make a few more pies to refreeze so I can enjoy the fresh taste of summer in the middle of a Chicago winter! The only change I will make is to thicken up the juice; my pie turned out a little runnier than I like. Great recipe!
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I come from a family of blackberry pie fans! Grew up picking them every year in anticipation of the great pies mom would make. My son likes blackberry pies, but not all the seeds. Many people feel the same way-if this describes you, then this is the perfect recipe. You can hardly taste the apples, they just give a little extra texture. We all loved this. I made a few for the freezer too!
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The blackberries do dominate the flavor of this pie– a good thing if you love blackberries. Made this with Splenda Mix and you couldn’t tell the difference. Everyone loved it! Will definitely make again.
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I added extra blackberries and cut down the sugar a bit, and it was still perfect.
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This was the best pie I have ever had.
My husband went crazy over this and said the same thing. I would give it ten stars if I could. |Excellent!!! -
YUM! An excellent combination – why haven’t I heard of this before? This was on the sweet side of pie, although both my apples and blackberries were very ripe… I think next time (there definitely will be next times!) I might cut it down a tablespoon or two; I think that would go better with ice cream 🙂 Thank you for the recipe!
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Excellent! After making a Blackberry pie, I had a couple of cups of berries left over and tried this recipe, it was way better than the blackberry-only pie-perfect texture and very delicious!!
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Love this recipe. I chop the apple slices into thirds so the apple kind of gets lost in with the blackberries. Nice not to have as many seeds as traditional blackberry pie. I use 1/2 white sugar and 1/2 brown sugar just personal preference. I have been asked for the recipe by several friends so I’d say it’s a hit!
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I am so thankful I pick blackberries and freeze them. During the winter time it is nice to have some summertime pie. I didn’t have apple so I used 4 cups of blackberries, delish! Next time I will cut back a bit on sugar, maybe 2/3c or 3/4c. hanks for the recipe. This is pretty much a no fail recipe.
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Great Pie. I added more berries.
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Fantastic! A great tasting pie. I made some very minor modifications though. I used a little lemon juice on the apples to keep them from browning after cut. Instead of on 1 C sugar, I used 1 C Splenda and 1/2 C sugar and put in some cinnamon as well. I actually forgot to add the butter pats before putting on the top crust- I don’t care because it was still great!
To top off the pie I brushed the crust with water and sprinkled sugar atop the pie. I did cover the crust the first 20 min to reduce the browness of the edges. The filling was nice and thick and juices weren’t running everywhere when you cut a piece. Having the apples in the recipe definately reduced having all the blackberry seeds in one bite which was nice.
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I had a bag full of peach and apple slices left over from a wedding shower and wanted to make a pie. I used this recipe and it turned out great. My hubby just loved it.
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I used this recipe as is, except for the size. I increased by 1.5 to make a 9X13″ cobbler with it. It was great, everyone loved it. I fixed the fruit mixture the night before so I could bake it quickly in the morning. It was very juicy, so I did add a sprinkle more of the tapioca, being afraid that sitting so long might cause it to be juicier.
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Definitely better than an all blackberry pie, since it’s less seedy. My family gave it 5 stars and my son doesn’t even like pie!
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This turned out real good. I like the apples with the berries and more texture.
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Really great american favorite! I made this twice already but with fresh cranberries. There is something about cranberries and apples that my family loves.
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I’ve used the same recipe for years. My family loves it. I substitute raspberries for the blackberries and it’s still yummy!
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after reading the reviews (several staing the berries dominate the flavor) i did it with 1 cup of berries instead
more apple the flavor was more balanced this way -
Made 3 times varying ratio of apple to berries. Great every time. I used small tapioca first time and maybe didn’t let it sit long enough but still good. The large tapioca, let sit, and good to go. I too had alot of juice so I added an extra shake of tapioca. I used different pastry recipes and everything from pie pans to 9×13 with no problems and RAVE REVIEWS.
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When I read all the great reviews, I thought, “What’s the big deal? The ingredients are so basic?” Well, let me tell you, this pie was fantastic!! Yum, yum!
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Fantastic pie! I sprinkled cinnamon and sugar on top of the pie crust and served with ice cream. This pie is defintely going to be part of many Thanksgivings to come!
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This was really good & easy to make! I used raspberry instead and Granny apples. I didn’t have tapioca, so after the fruits soaked in the sugar, then the leftover juice in the bowl was mixed with a little cornstarch powder to thicken. Will definitely be making this again.
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This is an excellent pie! My boyfriend went back for a second slice 10 minutes after the first so it must have been good! I made it exactly as written. I used Granny Smith apples and felt that the amount of sugar was just right. If you use sweeter apples you might want to reduce it a bit. I used the all butter pie crust at elise.com which is amazing.
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Just the smell of it baking was satisfaction enough. But to have it taste great too was heaven. YUM!
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SOOOO good I could have licked the plate. I made this just as the recipe calls for. However, I did add one more tsp of tapioca per other reviewers. It did not seem to help. It was really juicy turned out to be more like a cobbler than a pie. Even so it was REALLY good!!!!
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I made this for Thanksgiving and got told I would be making it for Christmas as well! My mother-in-law who cooks much more than me also wanted the recipe. Works well with blueberries also.
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I think this is the absolute bomb. The only thing I added is one teaspoon vanilla, and put a cobbler crust on top (plain cake mix with drizzeled butter. Awesome.
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Yum! I wasn’t sure about the apples and blackberries together, but there were so many great reviews, and I had blackberries frozen from last summer, so I decided to give it try. WOW! what a wonderful combination. Only a few changes. I added some lemon juice to the apples, and I used more like 3 cups of apples. When I put it into the crust it still looked like it could use more filling. Next time (and there will definately be a next time) I’ll maybe add another cup of blackberries as well, and up the other inqr. accordingly. My husband LOVED it.
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Great recipe. I probably would decrease the sugar a little next time. I used granny smith apples.
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Awesome pie! My family loved it.
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This pie, according to my husband, is awesome. The apples really do help smooth the texture. I didn’t have any tapioca, so I added about a tablespoon of cornstarch to thicken the berry/apple mixture. I will definitely be making this recipe again.
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LOVE, LOVE, LOVE this pie. This is by far the best pie I have ever made!! Your berries should be naturally sweet or they can taste tart in the pie….still good. I add a little extra cinnamon and some vanilla. It is perfect. Look forward to baking this many more times. ps….I also use the Best Ever Pie Crust, it is so easy and fast to make. I use half butter half shortening for the dough and it is delicious!!
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I won’t be makin a plain blackberry pie again! Great recipe! I doubled the recipe, put a top and bottom crust in a 13×9 pan and used frozen blackberries. The blackberry and apple combination is excellent. I took it to a family reunion and every last bite was devoured. I sprinkled the top of the crust with a cinnamon/sugar mixture too. Can’t wait to make it with fresh blackberries.
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Yummy Yummy… I substituted 2 tbs flour for lack of tapioca… Turned out great in the “Best Ever Pie Crust.”
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I used corn starch in place of the tapioca. I also made a brown sugar pecan crumb topping instead of the double crust. It was awesome. Blackberry and Apple are amazing together.
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I used “what I had” and it was fantastic! I had a scant cup of blackberries, a handful of red raspberries, and then made up the difference with mac’s, red delicious, and empire apples. It does need one more cup of fruit than it calls for to made it thicker. So in the end I used a total of 5 cups of fruit. Would never have thought this would be so delicious but I will definately make it again and again!My boyfriend wants me to try it with strawberries instead of raspberries sometime.
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Pretty good, but you can still taste the seeds. I used about 2.5 cups of each and it was the perfect amount. Other than that I followed exactly. Will make again.
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Very good!! I was curious about putting that many blackberries as all the seeds tend to be a problem so I cut in half and for the extra I threw in some freshly cut strawberrys. I made and oatmeal struesel topping and I think thats what sealed the deal =) everyone loved it. Great recipe
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I didn’t measure my berries or food processed apple pieces very well, or cinnamon, or exactly how long the mixture sat. 😛 Hopefully it’ll still turn out well. O an used cornstarch instead. UPDATE:: Huuuuuge hit!!!!! everyone had two slices the night I made it but my mom who I had to save a slice for. Wow..gone in maybe five hours?!? Or less. Thanks so much, Magique!!!
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i wouldn’t have thought to mix blackberries and apples but it was the best pie i’ve ever tasted! tip: crush the blackberries and add 2 tablespoons of brandy.
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Excellent pie recipe! I am not very good at the whole pie making thing, but you couldn’t tell from this recipe. It is almost fool-proof. Loved the apples and blackberries together! Will be making this pie again & again.
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I doubled the recipe. The pies came out a little runny…but the flavor was outstanding! I served the pie a la mode…family ate it in no time flat!
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This pie is absolutely delicious! I took this pie to the office and it disappeared quickly with compliments. I used fresh blackberries that were frozen and Granny apples. Thanks for sharing this recipe.
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Fantastic!! And easy to make!!
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The flavors in this pie are DELISH! However, I followed the recipe EXACTLY and it still came out pretty runny… any suggestions? I definitely want to try this again.
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Exceptional! Next time, I would reduce the sugar to 3/4 cup…1 cup sugar wasn’t terribly sweet, but it could easily still be reduced. Very good!!!
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This turned out really yummy! It tasted really good the second/third day when the apples had taken on the flavor of the blackberries.
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Awesome – enough said.
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I used pears and blackberries…. Turned out great!
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Made this for Christmas Eve dinner and loved it. But I left out the Tapioca…which would have thickened it and made it easier. But everyone loved it.
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AWESOME!!! Definitely a keeper!
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Baked at 425 F on the bottom rack of the oven for exactly 23 minutes. The result was a golden, scrumptious pie. Thank you so much for this wonderful recipe!
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Loved this pie! Very easy to make. I used the Ruth’s Grandma’s Pie Crust recipe and it was amazing!!
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I am a horrible pie maker but this one came out perfect!! Mary
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Very easy recipe! I love how the apples tame down the blackberries so the pie isn’t too tart. This one was a hit with the mother-in-law, she even asked for the recipe! I didn’t have tapioca so I just used 1 tbsp corn starch. I wiped egg whites on the crust and sprinkled with sugar. Great presentation!
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Mine came out super runny. Next time I’d lessen the sugar and possibly add more tapioca.
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A little too tart for what I’m used to in an apple pie. Next time I think I would try to use a sweeter berry, and probably one without seeds 🙂
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This pie is awesome! I used blueberries instead of the blackberries and it was great.
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Turned out great! Substituted 1 1/2 tablespoons for the tapioca, added a pinch of nutmeg, used 1/2 cup white sugar and 1/4 brown, and used mulberries instead of blackberries… so I guess I ended up with a completely different pie than the recipe! But oh, it was soooo good… 😀
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Good, made it with raspberries instead of blackberries. Nice, tart flavour — I will probably make again.
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Deliciously wonderful! I actually did a crumb topping instead of 2 pie crusts.
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The flavor was top notch, so very lovely! It was a nice change from the usual apple pie (which I super duper love anyway) but had a specialness about it. Was very watery, though, and was better served with a spoon than a pie server – ha! Will try to thicken it up a tad next time.
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Wow! This is one of the best fruit pies my family has tasted! Three of us managed to eat 3/4th of the pie after a lasagna dinner. The only problem is it is so delicious it is hard to stop! I can’t wait for a chilled slice as breakfast! The only changes I made were doubling the cinnamon, adding 1/2 tsp of vanilla, and using 2 Tablespoons of tapioca. I also used 3 1/2 cups of apples, as that was how much I had after slicing 2 apples in the food processor. I am glad I added the extra fruit, as the filling barely filled the dish. This has now tied for the title of favorite pie (Cranberry Apple Pie I from this site is the other winner). I’ll be making this regularly!
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Great flavor and very pretty!
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Delicious! I combined this with the Blackberry Cobbler II recipe without the tapioca to make a fantastic apple blackberry cobbler. Used gluten free all purpose flour. I am way too lazy to make gluten free pie crust from scratch so cobbler was perfect!
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This recipe blends the apple and berry flavors wonderfully. I did use an extra cup of blackberries as the filling looked like a small amount for a 9 inch pie. The recipe is a definite keeper!!
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Family loved it. Tart and sweet!
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Awesome! I didn’t have tapioca so I used 1 tbs flour and 1 tbs corn starch.
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Easy and delicious!
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This pie is amazingly delicious. It’s so much better than a blackberry or apple pie. Absolutely a recipe I’ll use over and over.
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I used this recipe for the first pie I ever made and my family LOVED IT! I used the called for amount of blackberries and maybe a little more than the 2 cups of apples. I ended up using two Granny Smith apples and two Gala apples to add a little more sweetness to the pie, and I didn’t have tapioca, so I used cornstarch instead. I also used a few drops of lemon juice on my apples to keep them from browning up before they got to baking, and tossed in a pinch of nutmeg. Since I don’t believe in bothering with making my own crusts yet, I used the Pilsbury Pie Crusts from my grocery store’s refridgerator section. I can’t believe how well this pie turned out!!! It wasn’t runny at all! The only thing I’m changing for next time is a few more slices of apple. SO YUMMY!!!
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Great tasting pie. Tapioca was increased to prevent a runny pie.
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This is one of the best pies I have ever made. The filling is not soggy, but a wonderful texture and perfect balance of sweet and tart. The pie was even better the second day, and I will certainly make it again. I usually make recipes exactly as written the first time; because of a dairy allergy, I omitted the butter. The pie was fantastic without it.
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make sure to serve with some ice cream
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This was good, but not great. I enjoyed it but would not make again.
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Wow! Not only did this pie TASTE delicious,. but it looked b-e-a-u-t-i-f–u-l-! I did change a couple of things though. Instead of “fresh blackberries” I added frozen blueberries, frozen raspberries and a package called “frozen mixed berries” including blackberries, raspberries, and a couple other berries. I used a pre-made crust from Mrs. Smith’s. I came out flaky which was nice and I also did NOT add a top covering layer of dough. I also purposely smushed some of the berries and it added a nice smooth yet crunchy kind of texture. The apples were a nice touch.. I used 2 whole ones, not peeled instead of 2 cups, peeled, cored.
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This was very good. I used a deep dish pie plate and wished I’d put more fruit in the filling. Also, the recipe didn’t specify what type of apples to use(baking, tart or other). I used sweet eating apples, thinking the blackberries might be a little sour. I think it might have a little more flavor that way. I used 3/4 tsp. of cinnamon and a little nutmeg.
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Loved the fruiat combo! Made with a flaky butter crust and this may be the new family favorite!
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I used a frozen store crust, frozen blackberries and fresh granny smith apples (only needed 2 big ones). I brushed some egg white on the top crust and sprinkled some sugar on top before baking. This pie looked like it came out of a magazine…and got rave reviews on taste too!
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SO good! This has been a hit every time I’ve made it – I prefer raspberries to blackberries, and I like the sweetness of Gala apples the best. Also, I’ve never used tapioca so I just substituted flour as that’s what I had around the house, and I think it turned out great! Overall a fantastic pie and I’ve gotten so many compliments on it. Mmm!
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Being a NEW baker, I made this pie and loved it. I used a deep dish pie plate so the 2 cups of apples and berries is not nearly enough. So I increased the amount of apples from 2 cups to 4 heaping cups and berries from 2 cups to 3 heaping cups which made it more full to my liking. I increased the cooking time another 15+ minutes……could have gone a little more. I also increased the cinnamon and sugar some but not alot because the apples (Granny) and Berries give alot of flavor anyway. I took one persons advise of adding 1 tablespoon of Cornstarch. I think next time I will try 2 tablespoons….especially because I use more apples and berries. Great tasting though and will make again for sure……
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Simple, easy, and delicious. No fail dessert sure to please!
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Excellent recipe! Just the right combination of blackberries and apples. This will definitely become a regular in our house.
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Filling is delicious but very soupy (a surprise considering the tapioca). I’ll make it again but will use a lattice style for top crust to try to dry it out.
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Excellent flavor combination!
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I didn’t have tapioca so I used 2 1/2 Tbsp flour and 1 1/2 Tbsp corn starch. I also adjusted he sugar down, usually about 1/2 cup. I make this pie all the time now, changing up what berries I use, and my friends love love love it!
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The first container of blackberries that I bought to use with this recipe ended up being eaten before they made it to the pie, however they were a little too tart for this pie anyway and the second batch I bought was perfectly sweet. I added the juice of half a lemon into the apple blackberry mixture, for which I used 2 small gala apples and one pink lady. This pie was heaven. Yum. Perfect. Will make again.
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This recipe is perfect as written in my opinion. I used Fuji apples. My husband said it was my best pie yet, I agree. This will be a holiday favorite from now on!
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Absolutely loved this pie. I dont normally bake but it was easy and delicious!
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such a great recipe!~! This came out perfect and so tart and tasty! HIGHLY Reccommend! A+
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This was really good! I forgot to add the butter before baking it though (I guess it wasn’t needed because it turned out great). I used a French Pastry Pie Crust from this site and lattice topped the pie. I didn’t need to cover anything with tin-foil and it turned out great!
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I really enjoyed this. I made it with mixed frozen berries, and I had to bake it a little longer, but it turned out beautifully. The only thing I would change is that it was a little too sweet. Next time I will reduce the sugar by maybe 1/4 cup and see if that’s the right balance of tart and sweet.
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I really love this pie. It was not overly sweet or tart. This is so…good and so easy to make. I wouldn’t change a thing.
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My second time making it. I mix berries, like raspberries and blueberries, whatever are on sale. Each time it’s been a hit!
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i loved this pie i used blueberries thats all i had and 2 apples it was good ill change the berries next time im definetely making this again
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Good recipe not to sweet so it was nice with french vanilla ice cream…
Nice change up from plain apple pie 🙂 -
This is an amazing pie. I made it with mulberries and apples and it was delicious. Any kind of berries would do even if you mixe various berries together. Made it twice in one week it was so good. Great with vanilla ice cream or whipped cream.
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Loved it! I had three small granny smith’s so I just put them all in along with a small package of blackberries and a handful of raspberries going bad.
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Perfect!! Added a few more apples (I used green apples) and used coconut sugar as a healthier sugar. I was going to just use cornstarch as others did, but read up on the superior texture of tapioca and dug out tapioca flour. This was a perfect pie. I made a lattice top and baked at 375 for about 25 minutes, and then an additional 15-20 minutes at 325 until I saw the apples/berries bubbling. This is how I knew it was done. I had to lightly foil my edges as they were browning too much. Yum! Thank you!
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