Go Back
–+ servings
Apple Blackberry Pie Recipe

Apple Blackberry Pie

iamwinfred
Tart Granny Smith apples and juicy blackberries bake together under a woven lattice crust until the filling turns thick, glossy, and impossible to resist. This pie is sweet where you want it sweet, tangy where you want it tangy, and every slice looks like it came straight out of a bakery window.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 410 kcal

Equipment

  • 9-inch pie dish glass or ceramic recommended
  • Food processor or pastry cutter for making dough by hand
  • Pastry blender
  • Rolling Pin
  • Large mixing bowls
  • Lattice pastry cutter optional, for clean woven top
  • Pastry brush for egg wash
  • Pie crust shield to prevent over-browning
  • Wire cooling rack
  • Baking sheet to catch drips

Ingredients
  

  • 2 1/2 cups all-purpose flour for the crust
  • 1 tablespoon granulated sugar for the crust
  • 1 teaspoon salt for the crust
  • 1 cup unsalted butter 2 sticks, cold and cubed, for the crust
  • 6 tablespoons ice water 6-8 tablespoons, for the crust

For the Filling

  • 6 cups Granny Smith apples peeled and thinly sliced, about 6 medium apples
  • 1 1/2 cups fresh blackberries rinsed and well drained
  • 3/4 cup granulated sugar for the filling
  • 1/4 cup brown sugar packed, for the filling
  • 1/4 cup cornstarch to thicken the filling
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • lemon zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter for dotting the filling
  • 1 pinch salt for the filling

For the Topping

  • 1 large egg beaten with 1 tablespoon water, for egg wash
  • 2 tablespoons turbinado sugar for sprinkling over the crust before baking

Instructions
 

  • In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse crumbs form with pea-sized butter pieces. Drizzle in ice water gradually, pulsing until dough clumps together. Divide into two disks.
  • Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, to firm the butter and relax the gluten.
  • Toss sliced apples with lemon juice and zest to prevent browning. Gently fold in blackberries. In a separate bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle over fruit and toss gently to coat.
  • Roll one dough disk into a 12-inch circle and transfer to a 9-inch pie dish, pressing into the bottom and sides. Trim excess dough, leaving a 1-inch overhang. Refrigerate while rolling the second disk.
  • Pour the filling into the chilled crust, mounding slightly in the center. Dot evenly with butter pieces.
  • Roll the second dough disk into a 12-inch circle and cut into 8-10 even strips. Weave the strips into a lattice pattern over the filling. Trim and crimp the edges decoratively.
  • Chill the assembled pie for 15 minutes. Preheat oven to 400°F. Brush the lattice and edges with egg wash and sprinkle with turbinado sugar. Place on a baking sheet and bake at 400°F for 20 minutes, then reduce to 350°F and bake for 35 more minutes until golden and bubbling.
  • Transfer to a wire rack and cool for at least 3 hours before slicing to allow the filling to set properly.

Notes

  • Keep all ingredients cold - cold butter and cold dough are the secret to a flaky crust.
  • Do not skip the 3-hour resting time before slicing, or the filling will run everywhere.
  • Pat blackberries dry after rinsing to avoid adding extra moisture to the filling.
  • Use a glass or ceramic pie dish so you can see when the bottom crust has browned.
  • If your apples release excess juice while sitting, drain a tablespoon or two before adding the sugar mixture.
  • For a streusel topping, skip the lattice and cover the filling with a buttery oat streusel instead.
  • Frozen blackberries can be used without thawing; add an extra tablespoon of cornstarch to compensate for extra moisture.
  • Store baked pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freeze unbaked or baked pie wrapped well for up to 3 months.
  • Reheat individual slices in a 300°F oven for about 10 minutes or microwave for 20-30 seconds.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 220mgPotassium: 180mgFiber: 3gSugar: 30gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 8mg
Keyword apple blackberry pie, fruit pie, lattice top pie, summer dessert
Tried this recipe?Let us know how it was!