Recipe Detail

Blackberry Apple Pie

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Number of Servings:


  1. - pastry for double-crust pie 9 inches
  2. 5 cups - tart apples thinly sliced, peeled
  3. 1 pints - blackberries
  4. 1 tablespoons - lemon juice
  5. 3/4 cups - sugar
  6. 2 tablespoons - cornstarch
  7. 2 tablespoons - butter
  8. 1 - egg
  9. 1 tablespoons - water or milk
  10. - additional sugar


Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge 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 pie shell; dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water or milk; 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. Sprinkle with additional sugar. Serve warm or at room temperature.


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