This is a double-crust fruit pie filled with tart Granny Smith apples and blackberries, thickened with cornstarch and spiced with cinnamon. The filling isn’t cloyingly sweet, which means it works well alongside ice cream, custard, or nothing at all. It takes about 1 hour 45 minutes start to finish, and the result holds up well — making it one of the more practical pies to bake ahead for a gathering.
The technique that matters
The crust is where this pie succeeds or fails. Two things matter most: keeping the butter cold throughout, and not overworking the dough. Once the butter warms up, the fat coats the flour rather than staying in distinct pieces — and those pieces are exactly what create flakiness as they steam in the oven. Work quickly, and if the dough starts feeling greasy or soft, put the whole bowl in the freezer for 10 minutes before continuing. The second technique worth attention is the cornstarch in the filling. It needs time to do its job — letting the fruit mixture sit while you roll the dough isn’t just convenient, it gives the cornstarch a head start absorbing the fruit juices. Don’t skip that rest. A filling that goes into the crust too wet is the main reason slices fall apart on the plate.
Keeping it fresh
The baked pie keeps at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate it for up to 4 days — bring it back to room temperature or warm individual slices in a 300°F oven for about 10 minutes before serving. To get ahead of a holiday or event, you have two good options. First, the dough discs can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months — thaw overnight in the fridge before rolling. Second, you can assemble the entire unbaked pie, wrap it tightly in plastic wrap, and freeze it for up to 2 months. Bake it straight from frozen at 400°F, adding 20 to 25 minutes to the bake time and checking that the crust is deep golden and the filling is visibly bubbling through the vents. Skip the egg wash step until just before the pie goes into the oven — applying it to a frozen crust works fine and gives you the same glossy finish.
What can go wrong
- Soggy bottom crust: This usually happens when the oven rack is too high or the oven isn’t fully preheated. Position the rack in the lower third and give your oven at least 20 minutes to reach temperature. A dark metal or ceramic pie plate also conducts heat better than glass for crisping the base.
- Filling boils over and burns on the oven floor: Place a foil-lined baking sheet on the rack below the pie from the start. It catches drips and saves a cleanup problem without affecting the pie itself.
- Watery, loose filling when sliced: If the pie is cut while still hot, the cornstarch gel hasn’t fully set. Let the pie cool for at least 2 hours before slicing — this is non-negotiable if you want clean pieces.
- Blackberries turn the filling purple-grey and muddy-looking: This is purely visual and doesn’t affect flavor, but if appearance matters for an event, toss the blackberries in the cornstarch-sugar mixture last, just before filling the crust, rather than letting them macerate with the apples the whole time.
- Top crust shrinks and pulls away from the edges during baking: This happens when the dough is stretched rather than laid in relaxed. After draping the top crust over the filling, let it rest for a minute before trimming and crimping — don’t pull it taut.
Apple and Blackberry Pie
Equipment
- 9-inch pie plate
- Mixing Bowls
- Rolling pin
- Pastry brush
- Oven
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour preferably unbleached
- 1 cup unsalted butter chilled and diced
- ¼ cup ice water add more if needed, up to 1/2 cup
For the Filling:
- 4 cups Granny Smith apples peeled, cored, and sliced
- 2 cups blackberries fresh or frozen
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 large egg yolk beaten with 1 tbsp water for egg wash
Instructions
- Preheat your oven to 400°F (200°C). Ensure your oven rack is positioned in the lower third to achieve an evenly baked crust.
For the Crust:
- In a large mixing bowl, combine the flour and diced butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water and mix with a fork until the dough just holds together.
- Divide the dough into two balls, flatten into discs, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
For the Filling:
- In another bowl, mix the sliced apples, blackberries, sugar, cornstarch, and cinnamon. Set aside and allow to macerate while you roll out the dough.
- Roll one disc of dough on a lightly floured surface to fit your 9-inch pie plate. Gently press the dough into the plate.
- Spoon the apple and blackberry mixture into the crust, ensuring an even distribution of fruit.
- Roll out the second disc of dough and place it over the filling. Trim any excess and crimp the edges to seal.
- Brush the top crust with the egg wash, and make a few small slits with a sharp knife to allow steam to escape.
Notes
- For an extra flaky crust, ensure every ingredient is well-chilled before mixing.
- To further prevent sogginess, brush the bottom crust with a thin layer of egg white before filling.
Nutrition
Common questions
Can I use frozen blackberries instead of fresh?
Yes — frozen blackberries work well in this pie. Don’t thaw them first; add them frozen directly to the filling mixture, which helps prevent them from turning mushy and releasing too much liquid before baking.
Do I have to use Granny Smith apples, or can I substitute another variety?
Granny Smith is the best choice here because it holds its shape during baking and its tartness balances the sugar. Softer varieties like McIntosh will break down into mush, and sweeter apples like Fuji or Gala can make the filling taste flat — if that’s all you have, reduce the sugar by a tablespoon or two.
How do I know when the pie is actually done baking?
The filling needs to be actively bubbling through the steam vents — not just the edges, but the center too. If only the edges are bubbling, give it another 10 minutes; an undercooked filling won’t thicken properly no matter how long it cools.
If you liked this one
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- Provence-Inspired Blackberry Lavender Crumble
- Toasted Coconut Custard Pie
- Autumn Spiced Pear and Almond Cake