Friday Pie-Day: Apple Blackberry Pie

Packed with flavor, this pie is a delicious combination of two classic pies.

If you’ve ever wanted to see what a pink apple looked like, then make this pie. (Pink apples taste even better than regular apples, in case you were wondering.)

Here’s what you’ll need… and if you want to make this pie year round for a constant taste of summer, frozen blackberries can be substituted for fresh ones.

You will also need a knife and cutting board (and patience) to peel and slice all those apples! I used Fuji and Red Delicious apples.

I’ve made apple pie and blackberry pie, and this combination was another winner. (Yes, the blackberries are the secret ingredient that turn the apples pink.)

I love sugar. You pour that in next.

Butter + lemon juice + apples + blackberries = this!

Then you add the cinnamon, nutmeg, and cornstarch…

And when you stir it all together, it becomes this lovely concoction.

Roll out the pie pastry and place it in the pan, then pour in the filling.

 

Cover with the top crust, brush with milk, and sprinkle with sugar.

Don’t forget to flute the edges and cut some slits in the top!

Let it cool for an hour or two after you take it out of the oven, otherwise it will come out a little too soupy like this.

We didn’t really hear any complaints though. Everyone was too busy savoring every bite.

Apple Blackberry Pie (recipe from Taste of Home)

9-inch pastry for double-crust pie

3 lbs. tart apples, peeled and sliced
2 cups fresh blackberries
¼ cup butter, melted
1 T. lemon juice
1 cup sugar
3 T. cornstarch
1 tsp. cinnamon
⅛ tsp. nutmeg
2 T. milk
2 T. coarse sugar

1. Roll out half of the pie crust and fit inside pie plate.
2. In a large bowl, combine apples, blackberries, butter, and lemon juice.
3. Combine sugar, cornstarch, cinnamon, and nutmeg; add to fruit mixture and toss to coat. Place in crust.
4. Roll out remaining pastry and place over filling. Trim, seal, and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar.
5. Bake at 375 degrees for 55-65 minutes or until golden brown and filling is bubbly. Cool on a wire rack.