Description
This delicious Blackberry and Apple Pie combines juicy blackberries with tart honeycrisp apples, subtly enhanced by lemon zest and warming spices. Encased in a flaky butter pie crust, this classic dessert bakes to a golden brown perfection, making it a perfect treat for any occasion.
Ingredients
Pie Crust
- 1 butter pie crust (or store bought pie crust enough for top and bottom)
Filling
- 2 cups blackberries
- 4 cups honeycrisp apples, peeled and chopped (Gala, Braeburn, or any tart apple can substitute)
- 1 large lemon, juice and zest
- 1/2 cup light brown sugar, packed
- 5 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice (or ground cloves)
- 1 pinch salt
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C/Gas Mark 5) to ensure it’s at the right temperature when your pie is ready to bake.
- Prepare the Bottom Crust: Place your bottom layer of butter pie crust into a 9-inch pie pan. If using freshly made dough, roll out both the top and bottom crusts to 12-inch rounds.
- Combine the Fruits: In a large mixing bowl, gently mix 2 cups of blackberries, 4 cups of peeled and chopped honeycrisp apples, and the juice and zest of 1 large lemon, ensuring the fruits are well combined without mashing them.
- Mix the Dry Ingredients: In a separate small bowl, combine 5 teaspoons of cornstarch, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, and a pinch of salt. Stir until evenly mixed.
- Coat the Fruit: Pour the dry mixture over the fruit mixture and gently fold together, making sure all fruit pieces are evenly coated to thicken the filling upon baking.
- Fill the Pie: Transfer the fruit mixture into the prepared pie crust, spreading it out evenly.
- Seal the Crusts: Cover the filling with the second pie crust. Use a fork or your fingers to flute or crimp the edges together securely. Cut several slits into the top crust to allow steam to vent during baking.
- Bake the Pie: Place the pie in the center of the preheated oven and bake for approximately 60 minutes. To prevent the edges from browning too quickly, wrap strips of aluminum foil around the pie edges if needed. Bake until the crust is golden brown and the filling is bubbling.
- Cool the Pie: Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool for at least 2 hours to let the filling set before serving.
Notes
- If edges brown too fast, cover them with foil strips during baking to prevent burning.
- Use tart apples for the best balance of sweetness and acidity in the filling.
- Allowing the pie to cool completely ensures the filling thickens properly for easier slicing.
- For a decorative touch, brush the top crust with an egg wash before baking to enhance browning.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
