APPLE BLACKBERRY PIE
A twist on traditional apple pie. Perfect for those who love apple pie but are looking for something a bit less sweet.
Provided by Annie
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
- Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
- Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.
Nutrition Facts : Calories 433 calories, Carbohydrate 69.7 g, Cholesterol 20.3 mg, Fat 17.8 g, Fiber 5.2 g, Protein 2.9 g, SaturatedFat 7.3 g, Sodium 217.5 mg, Sugar 50.4 g
BLACKBERRY APPLE PIE
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
BLACKBERRY AND APPLE PIE
Provided by Jamie Oliver
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.
- Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
- Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
- Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
- Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
- Old-Fashioned Sweet Shortcrust Pastry
- Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
- Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
- Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
- Yield: about 2 pounds
BLACKBERRY & APPLE PIE
Use up seasonal fruit and bake up a satisfying blackberry and apple pie. This classic dessert recipe is perfect for an autumnal family treat.
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
- Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
- Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
- Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.
SAUCY APPLE AND BLACKBERRY PIE
Another favourite summer recipe when blackberries are ripe. Easy, no fail dessert. My hubby's favourite.
Provided by woodland hues
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water.
- Cook over medium heat, stirring constantly, until boiling and thickened.
- Remove from heat and stir in apple slices and blackberries.
- Combine topping ingredients in a small bowl until crumbly.
- Sprinkle 1 tbsp.
- flour over bottom of pie shell.
- Pour apple and blackberry filling into shell.
- Sprinkle topping over filling.
- Bake in preheated oven at 400F for about 50 minutes.
Nutrition Facts : Calories 347.9, Fat 10.2, SaturatedFat 4, Cholesterol 11.7, Sodium 241.4, Carbohydrate 61.9, Fiber 4.2, Sugar 42.2, Protein 4.5
APPLE AND BLACKBERRY PIE
Categories Fruit Dessert Bake Fourth of July Blackberry Apple Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- For crust:
- Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- For filling:
- Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
- Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place dough atop filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.
- Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with sweetened whipped cream.
SIMPLE BLACKBERRY AND APPLE PIE
A delightful dessert full of flavor - The fresh berries really give a special taste to the pie, specially if they are picked by you. The Apple off sets the berries. loved by everyone
Provided by JoyfulCook
Categories Tarts
Time 45m
Yield 6-8 Slices
Number Of Ingredients 6
Steps:
- Peel apples, and cut into thick slices. place in saucepan, adding enough water to cover and add the sugar.
- Simmer for a few minutes until the apples are just cooked but still a bit firm in the centre. drain and set to one side to cool.
- heat the oven to 220c.
- Roll out the pastry. place nearly all of the applies in a pie dish. scattering the blackberries evenly over the top sprinkle a dessert spoon of sugar over the berries , then place a layer of apple over that -- this is to stop the stain of the berries going through the pastry.
- Add the pastry and brush with a small amount of milk and drizzle a teaspoon or so of sugar over.
- Bake for about 30-35 minutes, until pastry is a light golden color.
- Note:.
- I make this pie with minimum pastry and replace the sugar with Splenda for my cousin who is diabetic.
- Serve hot or cold with either, light cream or Ice Cream.
More about "apple and blackberry pie recipes"
APPLE BLACKBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (8)Category DessertServings 8Total Time 4 hrs 30 mins
- Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In large bowl, combine apples and blackberries. In small bowl, combine brown sugar, cornstarch, cinnamon and nutmeg. Stir into fruit; toss to coat. Spoon into crust-lined pie plate.
- Top with second crust and flute; cut slits in pastry. Cover crust edge with strips of foil to prevent excessive browning.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 50 minutes. Remove foil; bake an additional 15 to 20 minutes or until golden brown. Cool at least 3 hours before serving.
CLASSIC BRITISH APPLE AND BLACKBERRY PIE RECIPE - THE …
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APPLE AND BLACKBERRY PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 6-8
- To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. Whisk the two egg yolks with 1 tablespoon of cold water in a small bowl then drizzle over the flour mixture.
- Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes.
- To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat.
- Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray (or pizza stone). Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang.
- Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar.
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