Best 9 Berry Apple Fantasy Pie Recipes

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Indulge in a culinary masterpiece that blends the vibrant flavors of berries and apples in perfect harmony – the Berry Apple Fantasy Pie. This extraordinary dessert tantalizes taste buds with its flaky, golden-brown crust encasing a medley of juicy berries and tender apples, all enveloped in a sweet and tangy filling. Experience the delightful burst of flavors and textures in every bite, making this pie an absolute delight for any occasion. Whether you prefer the classic allure of a traditional pie or the rustic charm of a galette, this recipe collection offers variations to suit every preference. Embark on a delightful baking journey and create a Berry Apple Fantasy Pie that will leave your loved ones begging for more.

**Recipes in the Article:**

1. **Classic Berry Apple Pie:** Experience the timeless beauty of a traditional pie with a flaky, buttery crust and a filling bursting with the goodness of mixed berries and apples. Savor the perfect balance of sweetness and tartness in every bite.

2. **Rustic Berry Apple Galette:** Embrace the rustic charm of a galette, where a free-form crust envelops a vibrant medley of berries and apples. This delightful treat exudes a homey appeal and offers a delightful contrast between the crisp crust and the tender filling.

3. **Individual Berry Apple Hand Pies:** Create adorable individual hand pies that are perfect for picnics, parties, or a quick grab-and-go snack. These handheld pies are filled with a generous helping of berries and apples, encased in a flaky crust that shatters with every bite.

4. **Berry Apple Crumble Pie:** Indulge in a delightful crumble pie, where a sweet and crunchy oat crumble topping perfectly complements the juicy berry-apple filling. This comforting dessert is sure to warm hearts and satisfy sweet cravings.

5. **Berry Apple Slab Pie:** Experience the grandeur of a slab pie, a larger version of the classic pie that is perfect for sharing with a crowd. This impressive dessert features a generous filling of berries and apples, all nestled beneath a golden-brown crust.

Check out the recipes below so you can choose the best recipe for yourself!

BERRY-APPLE FANTASY PIE



BERRY-APPLE FANTASY PIE image

This beautiful pie recipe comes from a magazine ad that came in my mail today. Can't wait to try it! Recipe: Midwestliving.com Photo: Cocktailswithmom.com

Provided by Ellen Bales

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 7

1 c sugar
4 tsp quick cooking tapioca
1/2 tsp ground cinnamon
2 c fresh blackberries
2 c sliced, peeled apples
2 Tbsp butter, cut up
pastry for double-crust pie

Steps:

  • 1. Prepare the pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry into a 9-inch pie plate.
  • 2. In a large mixing bowl, combine the sugar, tapioca, and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand for 15 minutes.
  • 3. Spoon the filling into the pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
  • 4. Roll out the remaining pastry as before. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent over-browning.
  • 5. Bake in a preheated 375-degree oven for 25 minutes. Remove the foil. Bake for another 20 to 25 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.

APPLE-BERRY TWIST PIE



Apple-Berry Twist Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces cold cream cheese, cut into small pieces
1 teaspoon white wine vinegar or fresh lemon juice
2 pounds assorted apples (such as Gala, Fuji or Honeycrisp)
8 ounces thawed frozen mixed berries (such as blueberries, blackberries and/or raspberries; about 2 cups)
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Pinch of salt
1 large egg, lightly beaten
2 teaspoons turbinado sugar

Steps:

  • Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
  • Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

APPLE BERRY PIE



Apple Berry Pie image

Provided by Lorraine Pascale

Categories     dessert

Time 1h45m

Yield one 9-inch pie

Number Of Ingredients 10

4 medium baking apples, peeled, cored and sliced 1/4 inch thick (about 1 3/4 pounds)
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
1 cup blackberries
1 cup blueberries
1 large egg, beaten
Your favorite double-crust 9-inch pie dough (2 discs)
1 egg, lightly beaten

Steps:

  • Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes.
  • In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough.
  • Preheat the oven to 375 degrees F. Set an oven rack in the bottom position.
  • On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash.
  • Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.

BERRY APPLE PIE



Berry Apple Pie image

Our active family is full of big eaters. So I'm happy for our raspberry patch, our apple orchard and pie recipes like this one. You can substitute frozen berries for fresh.-Heidi Jo Keranen, Bruno, MN

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Nutrition Facts : Calories 419 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 220mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 4g fiber), Protein 3g protein.

BERRY APPLE-BUTTER PIE



Berry Apple-Butter Pie image

The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will produce a filling that contrasts beautifully with the decorative golden brown crust: We opted to top the pie with triangle cutouts, but you could use any shape, or even substitute a woven lattice. You can make the apple butter up to 5 days ahead and refrigerate it in an airtight container, but the pie itself is best the day it is made. Store leftovers at room temperature, tightly covered with plastic wrap.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

8 to 10 medium red-skinned apples (about 4 pounds/1.8 kilograms), such as Rome, Jonathan, McIntosh, Gala, Cortland or Zestar, cored and diced
1 cup/200 grams granulated sugar
1 ¼ teaspoons ground ginger
2 tablespoons cider vinegar
½ cup/120 milliliters apple cider
6 ounces/170 grams raspberries
6 ounces/170 grams blackberries
Perfect Pie Crust, doubled, prepared for a fruit pie and chilled
1 large egg
Egg wash (1 large egg mixed with 1 tablespoon water), for finishing
Turbinado sugar, for finishing

Steps:

  • Make the apple butter: In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider. Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
  • Add the raspberries and blackberries and stir to combine. Cook for 1 minute, stirring to prevent scorching, then turn off the heat. Use a potato masher or immersion blender to break the mixture down to a coarse purée, being careful not to turn it into a paste.
  • Return the pot to medium heat and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes; the apple butter is ready when you can dip a spoon into the pot and lift it out without any of the mixture dripping. You should have about 5 cups of apple butter. If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups. Cool completely.
  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • In a medium bowl, whisk the egg into the cooled apple butter until well combined. Pour into the prepared crust and smooth into an even layer. Refrigerate while you prepare the top crust, about 15 minutes.
  • Roll out second disk of dough to ¼-inch thickness. Cut out triangles with 1-inch sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3-inch border. (You don't want cutouts on the portion you're going to crimp.) You can use a cutter, trace from a paper stencil or cut the shapes freehand with a paring knife. Place the cutouts at least ¾ inch apart. Remove and discard the cutouts, or egg wash them and use the same day to decorate another pie.
  • Remove the pie from the refrigerator. Starting at one end of the top crust, gently roll up the crust onto the rolling pin. Gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie. Trim away any excess crust with scissors, leaving ½ inch all the way around the outside rim of the pie plate. Pinch the edges together to seal, tuck them under, and crimp as desired. Return the pie to the refrigerator and chill for 30 minutes.
  • While the crust chills, place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and egg wash the top crust. (Don't egg wash the crimped edges; they'll brown on their own.)
  • Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. If the crust is browning too quickly, you can tent it with foil in the last 10 to 15 minutes.
  • Cool pie on a rack at least 40 minutes before slicing and serving. The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.

APPLE-BERRY PIE



Apple-Berry Pie image

A wonderful pie brimming with apples and blackberries.

Provided by Hunter StClaire

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
½ teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
  • In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
  • Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
  • Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 54.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 254.9 mg, Sugar 29.6 g

BERRY-APPLE FANTASY PIE



BERRY-APPLE FANTASY PIE image

Categories     Fruit     Dessert

Yield 1 pie

Number Of Ingredients 3

Pastry for double crust pie. 1 c sugar. 4 tsp quick cooking tapioca. 1/2 tsp cinnamon. 2 c fresh blackberries. 2 c fresh sliced apples
peeled. 2 T butter
cut up.

Steps:

  • Lay out one pastry in bottom of pie pan. I a bowl, stir sugar, tapioca, and cinnamon. Add fruit and toss gently to coat. Let stand 15 minutes. Spoon filling into pie pan and top with other pastry crust. Seal and cut in slits for ventilation.Cover edges with foil and bake 25 minutes at 375. Uncover edges and bake another 20-25 minutes till done. Cool and serve.

BERRY PIE



Berry Pie image

The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!-Dawn Mangan, Bismarck, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups sugar
4 tablespoons plus 1-1/2 teaspoons cornstarch
3/4 cup cold water
3 tablespoons lemon juice
3 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Pastry for double-crust pie (9 inches)

Steps:

  • In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. , Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

Nutrition Facts :

CRUMB TOPPED APPLE PIE



Crumb Topped Apple Pie image

This pie is absolutely delicious! If you're a beginner, use a store-bought pie crust to get a head start. You'll still get a bushel of compliments. -Virginia Olson, West Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FILLING:
5 large tart apples, peeled and thinly sliced
2/3 cup sugar
5 teaspoons all-purpose flour
1-1/4 teaspoons ground cinnamon
TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter

Steps:

  • In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 443 calories, Fat 18g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • To make the perfect pie crust, use cold ingredients and work quickly to prevent the butter from melting. This will result in a flaky, tender crust.
  • Chill the pie dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
  • Use a sharp knife to thinly slice the apples. This will help them cook evenly.
  • Toss the apples with sugar, flour, cinnamon, nutmeg, and salt before adding them to the pie. This will help thicken the filling and prevent it from becoming too runny.
  • Dot the top of the pie with butter before baking. This will help create a golden brown crust.
  • Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

The Berry Apple Fantasy Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky pie crust, sweet and tangy filling, and creamy topping, this pie is sure to be a hit with everyone. So next time you're looking for a special treat, give this recipe a try!

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