I found this recipe out of Southern Living Magazine. Those of you who don’t subscribe to Southern Living, I highly suggest you do! I try to make at least 1 recipe a month from the magazine. The choice this month: Blackberry Apple Pie.
As always, I put my own spin on it and used my tried-and-try Mini Baker Flaky Pie Crust recipe.
Blackberry Apple Pie is my new favorite variety of apple pie. It adds an untraditional sweetness to your traditional apple pie and its SO much prettier with that vibrant dark purple peeking through the apples!
Upon arriving to Thanksgiving this year with Mini Pecan Pie Tartlets and this Blackberry Apple Pie, not one person said “where’s the dutch apple” (which I was fearing the entire time I was baking this pie).
Lesson learned: stick to your gut and make the recipe that YOU want to!
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Blackberry Apple Pie
(makes one 9″ apple pie, 8-10 servings)
Blackberry Apple Pie Filling:
3 lb. granny smith apples
3 lb. Braeburn apples (I used Golden Delicious instead)
1 1/2 cups sugar
1/2 cup sugar
1/2 cup butter
2 cups frozen blackberries
1 Tablespoon all-purpose flour
1. Peel apples and cut into 1/2 inch-thick wedges; toss with sugar and 1/2 cup flour.
2. Melt butter in a large skillet over medium-high heat; add apple mixture and saute for 15-20 minutes or until apples are tender. Remove from heat.
3. Toss frozen blackberries with 1 tablespoon of flour and stir into apple mixture. The blackberry apple pie filling is now complete, use immediately.
Blackberry Apple Pie Crust:
2 1/2 cups all-purpose flour
1/4 tsp. fine salt
2 TBSP. granulated white sugar
1/4 cup vegetable shortening, cold
12 TBSP. butter, cold and cubed
1/4 cup to 1/2 cup ice cold water
1. In your food processor blend together the flour, salt and sugar.
2. Add the shortening and cold butter cubes. Pulse the mixture for about 30 seconds. Work it quickly, so the butter doesn’t get too soft. The mixture will become crumbly, like very coarse cornmeal.
3. Add 1/4 cup of water to the mixture, blend for about 10 seconds. Add the remaining 1/4 cup water and blend until the mixture becomes one large lump. (You’ll start to hear a thump, that just means the blade is working hard because the flour mixture and butter mixture have joined, and your dough is done!)
4. Divide dough into 2 round disks and wrap in plastic wrap and chill in the refrigerator for 2-24 hours.
5. Preheat the oven to 400 degrees. Place one dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4″ thickness. Starting at one edge of dough, wrap dough around rolling pin and lace over a 9″ pie plate and unroll over the pie plate. Press dough into the pie plate and trim off excess crust along the edges. Brush edges of crust lightly with an egg wash (optional!).
6. Spoon prepared Blackberry Apple Pie filling (from above) into Blackberry Apple Pie crust.
7. Roll remaining dough disk to about 1/4″ thickness and cut dough into 9 one-inch-wide strips (you can make wider or thinner strips if you’d like). Arrange strips in a lattice design over filling and gently press ends of strips into bottom crust; crimp the edge of crust.
8. Brush lattice with reserved egg and place pie on a baking sheet.
9. Bake at 400 degrees on a lower oven rack for 45-50 minutes. Make sure the pie is covered in foil to prevent burning.
10. Uncover the pie and bake for 25 more minutes or until the juices are thick and bubble. Cool on a wire-rack for 2 hours before digging into your delicious and beautiful Blackberry Apple Pie! 🙂