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This blackberry apple pie is a twist on apple pie. Perfect for those who love apple pie but are looking for something less sweet.
Ingredients
- ¼ cup butter
- 1 tablespoon all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup water
- 1 teaspoon lemon juice
- 1 (6 ounce) container blackberries, halved – divided
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 large Granny Smith apple – peeled, cored, and sliced
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk white sugar, brown sugar, water, and lemon juice into butter mixture. Bring to a simmer, whisking constantly, until sauce is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
Step 3
Line a 9-inch pie dish with 1 pastry crust. Place apple slices and remaining blackberries into crust. Cut remaining pastry crust into strips, about 1-inch wide. Use strips to weave a lattice top over apple-blackberry filling; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in top crust. Place pie onto a baking sheet.
Step 4
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 433 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat7g | 37% |
| Cholesterol20mg | 7% |
| Sodium218mg | 9% |
| Total Carbohydrate70g | 25% |
| Dietary Fiber5g | 19% |
| Total Sugars50g | |
| Protein3g | |
| Vitamin C13mg | 67% |
| Calcium36mg | 3% |
| Iron2mg | 8% |
| Potassium250mg | 5% |
*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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Made this for the Fourth of July and everyone just loved it. One even said it was “Outstanding” thanks so much for posting the recipe.
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Made this recipe several years ago. It was without question the best pie I have ever made!
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This pie is absolutely awesome! I did use different apples. I found an apple tree in my backyard; they were similar to gala apples, I suppose, but they were still tart because they weren’t fully ripe. They worked just fine.
The apples soak up all the delicious berry goodness. I did use quite a few more blackberries in the sauce than the recipe called for, and I am glad I did.
Delicious. Made two- both were gone within 3 days. Definitely baking again soon.
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absolutely delicious! my dad said it was the best pie he’s had in a long time
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Excellent! Made it according to recipe except for that 6 blackberries halved thing. I put half of the blackberries in the pie with the apples and half in the sauce because that what is the only thing that made sense to me. Author needs to correct that portion of the recipe. Otherwise, especially warm with a scoop of cold vanilla ice cream on top, it’s almost worth the chiggers I got picking the blackberries. Very good pie.
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Very tasty pie! Made it for thanksgiving and it was a huge hit! The only thing I did differently is I did NOT pour the sauce over the top crust, I poured it over the apples then placed the crust on top. The only thing I would do differently next time is to use less of the sauce mixture because the juice from the apples and black berries make it watery inside the pie. I would also coat the apples and black berries a sugar/flour mixture to help thicken the sauce while it?s cooking. I think I?d like it a lot more if the juice stayed put in the pie instead of free flowing out of the pie when you slice it. But either way it?s a really tasty pie, even my 5 year old grand daughter tore it up and loved it!
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?This may be the best pie I?ve ever had? I hear a guest whisper to his neighbor. This pie is so good! New favorite, new tradition
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This was delicious! I was nervous about not adding cinnamon to my apple pie, so I did sprinkle some into my sauce. I will definitely make this one again!
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Absolutely delicious. I made this for Thanksgiving, and everyone tried it even after we were already stuffed to the brim. It’s the perfect balance of tart and sweet, and the crunch from the crust is phenomenal. Don’t hesitate, try this one.
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Omg! Love this recipe. Don?t like just plain apple pie and the boysenberry makes it yummy! Only thing I would suggest is a catch all for the over spill when baking. You want to save the overspill to pour over pie when done.
Will make this over and over. -
Holy moley! Yum.
All I did different was to omit the water, and sprinkle a little cornstarch on the sauce as it cooled to stir in with a whisk, and also I made my own crusts. I finally subbed one can of Comstock Apple Pie Filling for the apples, after half the blackberries were in the bottom pie crust. (It?s probably delicious with the green apples, too, I just didn?t have any on hand.)
The double crust I very loosely followed another recipe as follows into the food processor: 3c all purpose flour, teaspoon salt, 3 tablespoons of sugar, 1/2 c butter diced, 8T coconut oil and ice water as needed. (Understand I halved these ingredients to fit in food processor.) Pour in water as rest pulses, only until it congeals, put dough in a glass bowl, forming into ball you cover in plastic wrap to put in fridge at least 1/2 hour. (The recipe I loosely followed for crust called for lard instead of coconut oil and it had no sugar, where I wanted the crust to be a bit sweet.)
I may next time use seedless blackberry jam, but it?s still up there as one of the best pies I ever made.
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I made the pie as suggested. The only problem was that the sauce of blackberries, sugar, butter, and flour failed to congeal. (Is there a difference here between all-purpose flour and baking flour?) What I poured through the crust in the pie stayed in the pie and had to be discarded by the folks at the table. Otherwise, the pie was pretty and quite tasty.
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Apple pies, I use corn starch to tighten them up. Blackberry pies , I use tapioca flour. On this one I used a little corn starch and just made sure I let it cool completely. You can always reheat it when serving, but I’m not fond of runny or saucy pies. I tried this one as a stand alone pie filling and then canned it in 8 ounce wide mouth jars. Pop one and get it in the nuke box for 30 and a scoop of vanilla ice cream. Takes about 1 minute for dessert. This is a great recipe for that Winter magic.
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