This blackberry and apple pie is loaded with amazing sweet and tangy flavors from tender apples and plump blackberries! Every bite is packed with delicious spiced fruit flavors from the addition of cinnamon, nutmeg, and allspice! You won't have any leftovers from this pie!
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Instructions
Preheat your oven to 375°F (190°C/Gas Mark 5).
Preparing your pie dough
Prepare your bottom layer of 1 butter pie crust in a 9" pie pan. *If using freshly made dough, you will need to roll out your dough both top and bottom to 12" rounds.
Making the filling and baking
In a large mixing bowl add the 2 cups blackberries, 4 cups honeycrisp apples and 1 large lemon juice and zest. Mix gently.
In a small bowl add in the 5 teaspoon cornstarch, ½ cup light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, and 1 pinch salt. Mix well.
Pour the dry mixture into the fruit and gently mix together being sure that all the fruit pieces are coated well.
Transfer the fruit mixture into the pie crust.
Top pie with the second pie crust and use a fork or your fingers to flute or crimp the edges together. Cut several slits into the top dough to allow venting.
Bake the pie in the center of the oven for approximately 60 minutes (if the edges start to brown excessively wrap with strips of aluminum foil around the edges of the pie) or until pie reaches a nice golden brown color and the filling is bubbling.
Remove from oven and transfer to a cooling rack allow to cool for at least 2 hours before serving.
Notes
This fruit pie is made using a double crust. You can use store-bought pie crusts. Just make sure to roll them out, if needed, to fit your 8 - 9 inch pie pan or baking dish.
I check my pie at the 40-minute mark to see if my crust is browning on the edges too deeply.
If you want to keep the edges from browning, use a pie shield or strips of aluminum foil shaped around the edges.
To store: Either place your pie into an airtight container or wrap it tightly with plastic wrap before placing it in the fridge for up to 4 days.
To reheat: Preheat your oven to 350ºF (175ºC/Gas Mark 4) and bake the pie for about 15 minutes.
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