This apple and blackberry pie recipe is a variation on a classic apple pie. It’s just brighter in color and flavor from the addition of plump summer blackberries.
It’s the perfect fall pie for when apple season comes around. Or to bring back memories of late summer if you have fruit tucked away in the freezer.
.It’s also my submission for the reddit 52 weeks of baking challenge, week 47: pie.
The inspiration for this recipe
Inspiration for the fruit combination in this blackberry apple pie recipe came from my strawberry apple pie (pictured below). The top crust for that pie would also work on this apple & blackberry pie, if you prefer it to the lattice.
Tips and tricks for this recipe
Making pie crust
The key to the flakiest pastry is to treat it gently and to keep it cold. But that doesn’t mean that there aren’t shortcuts if you spontaneously decide you want pie for dessert tonight.
Pie crust can be made by hand, with a mixer, or with a food processor. With the food processor, you gain in ease, but you lose a bit of flakiness. In my opinion, some times call for convenience. Pie tonight, right?
Whatever way you make it, mix the dry ingredients together first, then the cream cheese, the butter cubes, and then the liquids until it just starts to come together. A partial cream cheese crust is easier to work with than an all-butter pie crust and has a bit of a tang to it.
Work the dough with your hand until it just starts to come together, and then form it into a ball. Put it into the refrigerator while you work on the filling.
Preparing the apples
First core, peel, and slice the apples. You can do this all with a paring knife. Or I like to core the apples first with this tool, peel the apple, slice it it half from top to bottom, and then cut 1/4 inch slices. There’s no right or wrong here.
As you cut each apple, toss it into a medium to large bowl with the lemon juice and sugar to prevent browning. Once you’ve sliced all of the apples, put them in a sieve over a small to medium size sauce pan to collect the juices while you prepare the blackberries.
Don’t wash the apple bowl yet!
Making the blackberry purée
To make the blackberry purée, you’ll first want to remove the seeds. I made one version of this pie without doing this step, and it was delicious but crunchy! Put all of the blackberries into your food processor or blender. Blitz and then pass through a fine mesh sieve to collect all the liquid, scraping the bottom of the sieve with a clean spatula to make sure you get everything.
Add the blackberry purée to the apple juices, and then heat the pot on low, stirring intermittently, until the liquid thickens. Once it does, pour it over the apples (which are now back in the apple bowl with some cornstarch), toss it all, and let it cool while you roll out your pie crusts.
Rolling out the pie dough
For the bottom crust, I think this is the easiest way to transfer your dough to the pie pan:
Once you have rolled out the dough, take one side and roll it with your hands onto the rolling pin (Use a bench scraper to release it from your countertop if the dough has gotten warm and is sticking). You should be able to roll about half the crust onto the pin. Now just slide the pan underneath the rolling pin and crust and unroll the crust from the pin.
You might have to do some adjusting to make sure it is even in the pie pan. Then fill the bottom crust with the blackberry apple filling.
Lattice top crusts can be made directly on the pie or made on a cutting board and then transferred to the pie. Loose lattices and top crusts made out of cutouts are easier to make directly on the pie.
If you have a messy pie filling, it’s neater to make the crust on the cutting board. But you’ll want to chill the lattice crust so it’s easier to transfer, especially if your kitchen is warm.
If you’ve been gentle with your crust so far, the final pie is the point where chilling can really make a difference whether the crust shrinks or not.
Right before baking, brush the pie with the cream and sprinkle with sugar. Or you can use an egg wash to get a glossier brown like in that strawberry apple pie.
Baking the pie on the stone helps the bottom crust to cook well. And be sure to bake your pie on a sheet of foil, because this pie definitely bubbles.
After about 20-30 or so minutes of baking, you’ll want to protect your crust from over-browning. I just use a piece of aluminum foil with a small hole ripped out of the center. I have used purchased rings before and never found them to work well.
FAQs about this apple & blackberry pie recipe
No. But there is so much variation in how people measure that you are much more likely to get a reliable result if you weigh your ingredients. This is the easy-to-use kitchen scale I have used for years.
The cake flour is there because it has less gluten. You don’t need or want to have a lot of strong protein in pie crust, which is why you want to treat pastry more gently than bread. You can definitely make a crust from 100% all purpose flour – it just might be a bit less tender.
Keeping pie crust and other pastry cold keeps the fats cold, which increases the flakiness of the dough when baked. Resting the dough after making it and constructing the pie helps to prevent the dough from shrinking from the pie pan as it cooks.
If I’m making pie crust ahead of time, I keep it in the refrigerator for two or three days. If I make the crust well ahead of time, I’ll put it in the freezer. Frozen pie dough keeps well for three to six months. It’s always great to have extra pie crust in the freezer that you can use for future pies, pot pies, pop tarts, or rugelach!
I typically use a mix of apples in my pies, depending on the season and what is available. Personally, I prefer that the apples in my apple pie keep their shape rather than turning into applesauce. I used Envy and Honeycrisp apples in this pie.
Got extra pie dough? Make these pie crust cookies!
Apple and Blackberry Pie
- Mixer or food processor for crust
- Food processor or blender for blackberries
- 9 inch pie pan
Cream cheese pIe crust
- 1⅓ cup (167 grams or 5.9 ounces) cake flour
- 1⅓ cup (167 grams or 5.9 ounces) all purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 ounces cream cheese, cold
- 16 tablespoons (2 sticks or 8 ounces) unsalted butter, cold
- 3 tablespoons heavy cream or water to substitute
- 1 tablespoon cider vinegar
Blackberry apple pie filling
- ⅓ cup (67 grams or 2.4 ounces) granulated sugar
- ⅓ cup (64 grams or 2.2 ounce) brown sugar
- 2 tablespoons lemon juice
- 4 medium sized apples
- 12 ounces (about 3 to 3.5 cups) blackberries, fresh or frozen brought to room temperature if frozen
- 2 tablespoons cornstarch
- 1 tablespoon heavy cream
- 1 tablespoon granulated sugar
Cream cheese pie crust
- Add the flours, sugar, salt, and baking powder to the food processor or mixer and process or mix until combined.1⅓ cup (167 grams or 5.9 ounces) cake flour, 1⅓ cup (167 grams or 5.9 ounces) all purpose flour, 3 tablespoons granulated sugar, ½ teaspoon baking powder, ¼ teaspoon salt
- Add the cream cheese and pulse 10 times or mix on low speed about one minute.6 ounces cream cheese, cold
- Add the butter cubes and pulse 20 times or mix on medium speed for about one minute. You should not be able to see any large cubes of butter.16 tablespoons (2 sticks or 8 ounces) unsalted butter, cold
- Add the cream and vinegar and pulse another 10 times. You should be able to pinch the mixture together between your fingers.3 tablespoons heavy cream, 1 tablespoon cider vinegar
- Divide the dough into two bowls or plastic bags, with the bottom crust about 360 grams (not quite half of the dough). With each half, use your hands to gently push and fold the mixture together until it holds together and forms a ball. Flatten it into a disk and chill it in the refrigerator while you make the filling.
Blackberry apple pie filling
- Mix the granulated sugar, brown sugar, and lemon juice in a medium to large mixing bowl large enough to hold all of the pie filling.⅓ cup (67 grams or 2.4 ounces) granulated sugar, 2 tablespoons lemon juice, ⅓ cup (64 grams or 2.2 ounce) brown sugar
- Core, peel, slice the apples, and toss them with the sugar and lemon juice mixture to prevent browning.4 medium sized apples
- When you have cut all of the apples, give them a final toss with the sugar and lemon juice, and place them in a sieve over a medium sized pot to drain for at least 30 minutes.
- Make the blackberry puree by blitzing the blackberries in your food processor or blender. Pour them into a sieve to strain out the seeds and other solids.12 ounces (about 3 to 3.5 cups) blackberries, fresh or frozen
- Combine the blackberry puree with the juice that has drained from the apples. Heat this liquid over low heat, stirring occasionally, until the mixture has thickened.
- Meanwhile, transfer the apples back to the bowl and toss them with the cornstarch.2 tablespoons cornstarch
- When the blackberry and apple juice mixture has thickened, add this to the bowl with apples and cornstarch. Mix and let cool.
Constructing the pie
- Remove the bottom crust disk from the refrigerator, roll it out on a lightly floured countertop, and transfer it to your pie pan. Trim the edges so that it goes just to the outside edge of your pan. Cover it lightly with plastic wrap and let it chill in the refrigerator while you are doing the lattice.
- To make the lattice, roll out the top crust into a rectangle at least 10 inches in width and 1/4 inch in thickness.
- Slice strips of your desired width using a knife or pizza roller and a ruler to guide you, if desired.
- To weave a lattice either directly on your pie or on a clean cutting board, lay down all of the strips that will go in one direction. Weave in the cross strips by lifting up alternating strips and sliding the cross strip under. Repeat with the other alternating strips for the next cross strip. Continue until you have a 9 inch by 9 inch square.
- If you have constructed the lattice on a cutting board, chill the lattice in the refrigerator for 15-30 minutes.
- Fill the bottom pie crust with the apple and blackberry filling and transfer the lattice. Trim the edges of the lattice and tuck them underneath the bottom crust. Seal with a fork or other design, cover with plastic wrap, and chill for at least one hour.
- Put a baking stone on a rack in the middle of the oven and cover it with aluminum foil. Preheat the oven to 375°F.
- When ready to bake, brush the lattice with the cream and sprinkle sugar liberally over it.1 tablespoon heavy cream, 1 tablespoon granulated sugar
- Bake for about 1 hour, until the juices are bubbling thickly. Check the pie at about 30 minutes, and protect the crust with foil with a small hole cut out of it when it has browned lightly.
- Let cool for at least 3 hours prior to serving. Fruit pies can be stored at room temperature for a few days.
If you make this apple & blackberry pie, please leave a rating or comment here.
Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of a favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – chocolate chip cookie (butter challenge)
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake (plus a bonus sourdough discard apple cake)
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart
Week 25: Bagels and donuts – maple donut cake
Week 26: Surprise inside – surprise heart yeast bread (pending)
Week 27: Local favorite – Rainier cherry crisp
Week 28: Seasonal ingredients – blackberry lemon bread
Week 29: French dessert – peanut butter banana clafoutis (a classic with non-classic flavors!)
Week 30: Savory baking – pizza
Week 31: Unusual ingredient – juniper lime drizzle cake
Week 32: Gelatin (homemade marshmallows) and 33: Picnic – peanut butter Rice Krispie treats
Week 34: Brunch – spinach and feta muffins
Week 35: Laminated dough – puff pastry cinnamon twists
Week 36: Friendship challenge – chocolate chip marshmallow cookie bars
Week 37: Sweet and salty – salted caramel chip chocolate cookies
Week 38: Decoration challenge – royal icing
Week 39: Buns and biscuits – challah buns
Week 40: West Indies – mini banana muffins with coconut
Week 41: Pantry challenge – chocolate chip pound cake
Week 42: Celebrity or tread – ube crinkle cookies
Week 43: No oven – salted caramel pudding
Week 44: Diwali – rose syrup for burfi and a French 75
Week 45: Fairy tale, novel, or TV – Miracle Max’s Miracle pill (aka coffee truffle)
Week 46: Alternative sweetener – pretzel bread (barley malt syrup and honey)
Next week: Curd and pudding