Apple and Blackberry Pie
Tart apples and juicy blackberries are a natural pairing, and together they make a well-balanced fruit pie filling that isn't overly sweet. Both fruits are baked inside a flaky, buttery double crust until the filling is thick and bubbling. Plan for about 1 hour and 20 minutes total, including prep and bake time.
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
Calories: 457kcalCarbohydrates: 56gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 7mgPotassium: 178mgFiber: 5gSugar: 21gVitamin A: 851IUVitamin C: 10mgCalcium: 32mgIron: 2mg
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