Blackberry Apple Pie

29 Nov

This is the third time I’ve made this pie and it was – visually – the best. It was delicious too, but if you are interested in trying out a a fancy crust with your next fruit pie, this one is awesome.

I used my vegan version of Martha’s pie dough recipe.  The flakiness of this dough may have contributed to how well the pie came out.   In order to make the beautiful leaves, you can use a paring knife, a leaf cookie cutter, or one of these special pie crust cutters.  I have a set of leaf pie crust cutters and they make the job a lot easier.  I made this with a star layered top for the fourth of July once too – it was a definite winner at that holiday table as well.


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 (I used Cortland and Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices
1 12 oz bag frozen blackberries, thawed
1 pie crust recipe1 ounce (2 tablespoons) cold unsalted butter (or substitute – I used Earth balance), cut into small pieces
1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash (you can substitute just water if you are vegan)
Sanding sugar, for sprinkling
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/butter substiute.
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.

Put in freezer for 10 – 30 minutes.

Place pie on a parchment or foil lined 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, about 1 hour and 30 minutes more. If the crust starts to become too crispy, tent with foil.

Transfer to a wire rack, and let cool completely and then enjoy. So delicious!

Barely adapted from Martha Stewart

3 Responses to “Blackberry Apple Pie”

  1. Lillie Mae Stone (@faylynne) November 29, 2011 at 8:59 pm #


  2. Hershey December 1, 2011 at 12:42 am #


  3. TTV December 1, 2011 at 9:27 pm #

    Wow, this looks soooo good. Might have to try it during the Christmas Holidays. I’ll do it the vegan way. Thanks for sharing.

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