Best 9 Blackberry Apple Pie Recipes

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Indulge in a symphony of flavors with our tantalizing Blackberry Apple Pie. This delectable treat is a perfect blend of sweet and tangy, featuring a flaky, golden-brown crust that shatters at the first bite. Inside, you'll find a luscious filling of juicy blackberries and crisp apples, each bursting with flavor. The perfect balance of sweetness and tartness makes this pie an instant favorite. Whether you're a seasoned baker or just starting out, our easy-to-follow recipe will guide you through the process of creating this culinary masterpiece. From gathering the ingredients to assembling and baking the pie, we'll provide detailed instructions and helpful tips to ensure success. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure! In addition to the classic Blackberry Apple Pie recipe, we also offer variations to suit different tastes and preferences. Explore our recipe for a vegan Blackberry Apple Pie, crafted with plant-based ingredients to cater to those with dietary restrictions. For those who love a hint of spice, our Spiced Blackberry Apple Pie incorporates a blend of warm spices like cinnamon, nutmeg, and ginger for an extra layer of flavor. And if you're looking for a unique twist, try our Caramel Apple Blackberry Pie, which adds a luscious caramel sauce that takes this dessert to the next level. No matter which recipe you choose, you're in for a treat that will satisfy your sweet tooth and leave you craving more.

Let's cook with our recipes!

BLACKBERRY APPLE PIE



Blackberry Apple Pie image

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

Pastry for a double-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 large egg, room temperature, lightly beaten
1 tablespoon water or whole milk

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.

APPLE BLACKBERRY PIE



Apple Blackberry Pie image

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

¼ cup butter
1 tablespoon all-purpose flour
¼ cup water
½ cup white sugar
½ cup brown sugar
1 teaspoon lemon juice
1 (6 ounce) container blackberries, halved - divided
1 recipe pastry for a 9-inch double-crust pie
4 large Granny Smith apple - peeled, cored, and sliced

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 AND APPLE PIE



Blackberry and Apple Pie image

Provided by Jamie Oliver

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Old-Fashioned Sweet Shortcrust Pastry, recipe follows
1/4 cup butter, plus extra for greasing
1/3 cup raw sugar, plus extra for sprinkling
2 large Bramley or McIntosh apples, cored, peeled and each cut into 16 wedges
4 Cox's, Empire or Granny Smith apples, cored, peeled and each cut into 8 wedges
1 heaping tablespoon chopped ginger, in syrup
5 ounces blackberries
1 large free-range or organic egg, beaten
1/2 teaspoon ground cinnamon
3 1/2 cups organic all-purpose flour, plus extra for dusting
1 cup icing sugar, sifted
1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes
1 lemon, zested
2 large free-range or organic eggs, beaten
Splash milk
All-purpose flour, for dusting

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

SIMPLE BLACKBERRY AND APPLE PIE



Simple Blackberry and Apple Pie image

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

6 ounces shortcrust pastry, ready made
6 large cooking apples
1 1/2 cups blackberries
4 ounces sugar
milk, to glaze
water

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.

EASY SHMEESHY-HEALTHIER BLACKBERRY APPLE CRUMB PIE



Easy Shmeeshy-Healthier Blackberry Apple Crumb Pie image

More blackberries, less fat, less sugar, easy to make, more yummy for your tummy! The pie has more blackberries than most people would use, but I like blackberries more than I like apples and I don't like apple pie actually! This makes it gooood! This is a healthy, yummy piece of pie and the only mistake you can make is over cooking it!

Provided by Botta-Bing

Categories     Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

1 pie shell, frozen
3 large apples (the softer the better, I like the red Gala Apples)
4 cups blackberries
2 ounces coconut sugar crystals (regular granulated sugar works too)
1 tablespoon lemon juice
water
1/2 cup brown sugar
1/2 cup flour
4 tablespoons butter

Steps:

  • Pre-heat oven to 375 and bake pie shell for 10 minutes (or until lightly brown).
  • Mix apples, sugar and water (enough water to cover the apples!) into a pot and simmer until apples are soft & you can fork though it like butter, 6-7minutes [if you like a crunchier apple only simmer for 2-3 minutes] Set aside and let cool a bit.
  • Now, in a separate bowl mix melted butter, brown sugar and flour with your hands! Mix until it is crumb-like.
  • Ok, now it's time to assemble the pie! First layer apples down, then blackberries, then apples, then blackberries! Sprinkle the lemon juice over the top. Lastly, with your hand, sprinkle the crumb topping over the top -try to get it nice and thick and try to cover as much as possible.
  • Bake for 45minutes and let cool for 15-20 minutes
  • Refrigerate after it cools and heat individual slices in microwave for 15 seconds to enjoy later. Cool wip on top is yummy too!

APPLE-BLACKBERRY PIE WITH "FALL LEAVES" PATE BRISEE



Apple-Blackberry Pie with

This pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important meal. This is an advanced-level recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 10

1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
"Fall Leaves" Pate Brisee
1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
Sanding sugar, for sprinkling

Steps:

  • Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.
  • Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar. Freeze for 30 minutes.
  • Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350 degrees. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely.

APPLE AND BLACKBERRY PIE



Apple and Blackberry Pie image

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

Crust
2 cups self-rising flour
9 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
2 tablespoons (about) ice water
Filling
2 pounds tart green apples (such as Granny Smith), peeled, quartered, cored, cut into 1/4-inch-thick slices
1 1/2 cups frozen unsweetened blackberries, unthawed
1/3 cup plus 2 teaspoons sugar
2 tablespoons all purpose flour
Milk
Sweetened whipping cream

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.

APPLE BLACKBERRY PIE



Apple Blackberry Pie image

After a blackberry-picking trip, my husband and I decided to include a few in a apple pie we were making. It was the best we'd ever tasted! We live near the mountains with our two children. Ingredients for fruit pies grow all around us.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup cold butter, cubed
4 to 6 tablespoons cold water
FILLING:
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge., In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil., Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 359 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 3g fiber), Protein 4g protein.

BLACKBERRY-APPLE CRUMB SLAB PIE



Blackberry-Apple Crumb Slab Pie image

Blackberries and apples come together in this delicious slab-style pie that will wow the crowd every time. An irresistible crumb topping makes it extra-special.

Provided by By Cindy Rahe

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 18

2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup cold unsalted butter, cubed
4 to 8 tablespoons ice cold water
1/2 cup quick-cooking or old-fashioned oats
1 cup Gold Medal™ all-purpose flour
1/2 cup cold unsalted butter, cubed
1/2 cup sugar
1 teaspoon ground cinnamon
Dash of kosher salt
6 cups peeled and sliced apples (about 6 apples)
2 cups blackberries, rinsed and dried
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 cup sugar
3 tablespoons cornstarch
Dash of kosher salt

Steps:

  • Line 15x10x1-inch pan with foil; set aside.
  • In food processor, add first three Pie Crust ingredients. Cover; pulse to combine (or use bowl and pastry blender). Add 1 cup cold butter; pulse to coarse crumbles. With food processor on, gradually add ice water a few tablespoons at a time, just until dough comes together when pressed. Gather dough together and press to form a wide, flat circle. Wrap in plastic wrap; refrigerate at least 30 minutes.
  • In food processor, place Crumb Topping ingredients. Cover; pulse until crumbly. Refrigerate until ready to top the pie.
  • In large bowl, mix Filling ingredients. Gently fold to combine. Set aside.
  • Roll dough on floured surface into large rectangle a few inches larger than pan (about 17x12 inches). Place dough in pan with dough coming up sides of pan; fold excess onto edges so they are flush with top edge of pan. Place pan in refrigerator.
  • Heat oven to 375°F.
  • Remove pan from refrigerator; spread filling and any collected juices into crust in even layer. Crumble topping evenly on top.
  • Bake 50 to 60 minutes or until crust and topping are golden and juices from pie are bubbling and thick. Cool at least 20 minutes before cutting.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 17 g, TransFat 0 g

Tips:

  • For the best flavor, use fresh blackberries and apples.
  • If you don't have fresh blackberries, you can use frozen blackberries. Be sure to thaw them before using.
  • You can use any type of apples for this pie, but Granny Smith apples or Honeycrisp apples are good choices.
  • Be sure to peel and core the apples before slicing them.
  • If you want a sweeter pie, you can add more sugar to the filling.
  • If you want a more tart pie, you can add more lemon juice to the filling.
  • Be sure to preheat the oven before baking the pie.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 15 minutes before serving.

Conclusion:

Blackberry apple pie is a classic dessert that is perfect for any occasion. This recipe is easy to follow and will result in a delicious pie that your family and friends will love.

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