My good friend Estelle is an awesome baker. She is an expert in crust, and whether it is for a pie or for a quiche, she knows how to work the dough better than me. She once made this beautiful apple pie with blackberries, and it was the best that I have ever had. I got my hands on the recipe and I am now sharing it with you. I have to admit that I didn’t have enough apples at home, so this pie is more flat than what the recipe would be if adding the full amount of apples. It is however still good, we enjoyed it for Thanksgiving. If you want to skip the blackberries, add ½ pound of apples.
Recipe: Apple and Blackberry Pie
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pieMy good friend Estelle is an awesome baker. She is an expert in crust, and whether it is for a pie or for a quiche, she knows how to work the dough better than me. She once made this beautiful apple pie with blackberries, and it was the best that I have ever had.
Ingredients
- Butter pie dough (double crust)
2 cups unbleached all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ lb (2 sticks) cold unsalted butter, cut into
¼ -inch cubes¼ cup cold water, or as needed
- Apple Blackberry Pie
1 portion butter pie dough – double crust (see above)
2 lbs apples (~5 large apples)
½ lb blackberries
¾ cup sugar
2-3 tablespoons all purpose flour (or 2 tbsp quick cooking tapioca). Estelle uses the Kraft brand tapioca.
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon salt
Directions
- Preheat oven to 400F.
- Peel, core and slice apples ½” thick.
- In a large bowl toss all ingredients. Let stand for 10 minutes.
- Line pie pan with crust, fill with fruit and dot top with butter.
- Cover with top crust, fold under around the edges and cut vents.
- Brush top with milk or cream and sprinkle with sugar and cinnamon.
- Bake for 30 minutes. Reduce the heat to 350F and cook for another 30-45 minutes until the apple is tender when poked with a knife through vent.
- Cool completely and serve. To serve warm re-heat in a 350F oven for 15 minutes. Can be kept for 2-3 days at room temperature.
