Apple Blackberry Pie is a rustic, delicious eggless dessert that combines apples and blackberries' sweet and tart flavor in a flaky, buttery homemade pie crust.
While you are here, don't miss out on checking out patriotic-themed summer berry pie and holiday cranberry frangipane tart.
Why you'll love this pie recipe?
- This pie has a perfect balance of flavors with the addition of fresh blackberries and apples.
- Homemade pie crust dough from scratch results in buttery, flaky dough crust, giving your pie a good crunch.
- A pie that can be enjoyed year-round. It's a classic apple blackberry dessert that can be enjoyed for a summer potluck, picnic, Thanksgiving or Christmas holiday gathering, or even a 4th of July party.
- Blackberry apple pie is easy to make with basic ingredients from your pantry.
Ingredients
Homemade Pie Crust: You will need butter, flour, salt, and ice-cold water to make flaky, buttery pie crust dough. Make sure the butter and water are ice cold. Cold butter creates steam as it melts and also gives a rich flavor. Cold water binds ingredients and provides flakiness.
Apple Blackberry Filling: Fresh apples, blackberries, sugar, lemon juice, cinnamon powder, flour, and butter. You can use vanilla extract and/or nutmeg for additional flavor.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
How to make flaky, buttery pie crust dough?
- Using a knife, cut the butter stick into small cubes and freeze it for a couple of hours.
- In a food processor, add flour, then frozen butter cubes, salt, and about 4 tablespoon of ice-cold water. Pulse this for about 1-2 minutes.
- Scrape the bottom and edges of the food processor, add another 4 tablespoon of ice-cold water, and pulse for another 2 minutes. At this stage, the flour-butter mixture should appear crumbly. (You can even make this using a fork if you do not have a food processor).
- Transfer this crumbly dough to a clean work surface, and form a dough ball by simply squeezing the crumbly mixture together.
- If you find that the dough is drier, add 1-2 tablespoon of ice-cold water, gently incorporate it into the dough using your fingers, and try forming the dough ball again.
- Transfer the dough ball to a zip lock bag and rest it in the refrigerator for at least an hour or overnight.
How to make the homemade blackberry apple filling?
- In a non-stick pan on medium heat, add 1 tablespoon of butter and sliced apples and saute for 5 minutes.
- Then add 3 teaspoon of sugar and continue sauteing it for another 5 minutes. Switch off the flame. Transfer this to a bowl and keep this aside.
- Add the remaining ¼ cup butter to the same non-stick pan. Once the butter melts, add all-purpose flour. Reduce the heat to medium-low and saute the flour for about 90 seconds so that a paste is formed.
- Add sugar, brown sugar, water, and lemon juice to this and simmer it for 3 minutes.
- Add cinnamon, nutmeg, vanilla extract, and salt, and continue cooking for 1 minute.
- Transfer ⅔ of the sauce to the sauteed apple bowl, add blackberries, and mix well.
- Keep the remaining ⅓ sauce on the lowest flame while you assemble the pie.
How to bake blackberry apple pie?
- Preheat the oven to 350 degrees F. Grease the baking pie pan with butter.
- Remove the pie dough from the refrigerator. Divide it into two equal parts. On a floured working surface, roll them into two circles that are big enough to completely cover your pie plate (for a 9-inch pan, I roll them to approx 11-inch diameter circle).
- Place one circle of rolled dough on the bottom of your pie pan and press firmly against the bottom and sides.
- Then pour the apple blackberry filling on top of this.
- Now complete the assembly by covering it with the second circle of rolled pie dough. Crimp the edges. Spread the remaining ⅓rd portion of the hot sauce on top of the dough using a pastry brush. Make 3 to 4 gashes or slits using a sharp knife to let the steam out while baking.
- Bake in the oven for 45 to 50 minutes. Let it cool down entirely even before you slice.
- Serve with a scoop of ice cream or whipped cream, and enjoy.
Tips
- Try our summer fruit pie or Nutella crescent rolls ups using leftover pie dough.
- Cut the butter into pieces first, chill rather than chilling the whole block, and then slice for the best results.
- If pie dough is refrigerated overnight, you must wait a couple of minutes before rolling.
Recipe FAQs
What causes flaky pie crust?
The key to creating a flaky pie crust is to make the entire crust using butter only. The water content is high in butter. So when you bake the crust, the butter melts and creates steam, resulting in thin layers of flaky crust.
Why is my blackberry pie watery?
The first reason would be that you need to bake the pie longer. Don't miss the thickener in the filling; remember, it takes time to set. It thickens as it cools.
What is the best way to store blackberry apple pie?
Any leftover or baked pie should be tightly packed with plastic wrap, and you can keep it in the refrigerator for up to four days. Or keep it in a freezer for up to three months.
Can I use frozen blackberry to make pie?
Frozen fruits can be used to make pies. You may need an extra thickener to balance out the excess juice.
More Blackberry and Apple Desserts
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Recipe card
Apple Blackberry Pie Dessert with Buttery Flaky Pie Crust
Apple Blackberry Pie is a rustic, delicious eggless dessert that combines apples and blackberries' sweet and tart flavor in a flaky, buttery homemade pie crust.
Equipment
- Pie pan
- Bowls
Ingredients
For Buttery Flaky Pie Crust
- 1 cup Butter, Ice Cold
- 2 ½ cups All purpose Flour
- ¾ teaspoon Salt
- ½ cup Ice Cold Water
Blackberry Apple Pie Filling
- ¼ cup + 1 tablespoon Butter
- 4 Apples, thinly sliced
- 3 tablespoon All-purpose flour (or 2 tablespoon cornstarch)
- 3 teaspoon + ½ cup Sugar
- ½ cup Brown sugar
- ¼ cup Water
- 1 teaspoon Lemon juice
- 1 teaspoon Cinnamon powder
- ⅛ teaspoon Ground nutmeg (optional)
- 1 teaspoon Vanilla extract
- Salt, a pinch
- 6 oz Blackberries
Instructions
How to make flaky, buttery pie crust dough?
- Using a knife, cut the butter stick into small cubes and freeze it for a couple of hours.1 cup Butter, Ice Cold
- In a food processor, add flour, then frozen butter cubes, salt, and about 4 tablespoon of ice-cold water. Pulse this for about 1-2 minutes.2 ½ cups All purpose Flour, ¾ teaspoon Salt, ½ cup Ice Cold Water
- Scrape the bottom and edges of the food processor, add another 4 tablespoon of ice-cold water, and pulse for another 2 minutes. At this stage, the flour-butter mixture should appear crumbly. (You can even make this using a fork if you do not have a food processor).
- Transfer this crumbly dough to a clean work surface, and form a dough ball by simply squeezing the crumbly mixture together.
- If you find that the dough is drier, add 1-2 tablespoon of ice-cold water, gently incorporate it into the dough using your fingers, and try forming the dough ball again.
- Transfer the dough ball to a zip lock bag and rest it in the refrigerator for at least an hour or overnight.
How to make the homemade blackberry apple filling
- In a non-stick pan on medium heat, add 1 tablespoon of butter and sliced apples and saute for 5 minutes.4 Apples, thinly sliced
- Then add 3 teaspoon of sugar and continue sauteing it for another 3 to 5 minutes. Switch off the flame. Transfer this to a bowl and keep this aside.
- Add the remaining ¼ cup butter to the same non-stick pan. Once the butter melts, add all-purpose flour. Reduce the heat to medium-low and saute the flour for about 90 seconds so that a paste is formed.¼ cup + 1 tablespoon Butter, 3 tablespoon All-purpose flour
- Add sugar, brown sugar, water, and lemon juice to this and simmer it for 3 minutes.3 teaspoon + ½ cup Sugar, ½ cup Brown sugar, ¼ cup Water, 1 teaspoon Lemon juice
- Add cinnamon, nutmeg, vanilla extract, and salt, and continue cooking for 1 minute.1 teaspoon Cinnamon powder, ⅛ teaspoon Ground nutmeg (optional), 1 teaspoon Vanilla extract, Salt, a pinch
- Transfer ⅔ of the sauce to the sauteed apple bowl, add blackberries, and mix well.6 oz Blackberries
- Keep the remaining ⅓ sauce on the lowest flame while you assemble the pie.
How to bake blackberry apple pie?
- Preheat the oven to 350 degrees F. Grease the baking pie pan with butter.
- Remove the pie dough from the refrigerator. Divide it into two equal parts. On a floured working surface, roll them into two circles that are big enough to completely cover your pie plate (for a 9-inch pan, I roll them to approx 11-inch diameter circle).
- Place one circle of rolled dough on the bottom of your pie pan and press firmly against the bottom and sides.
- Then pour the apple blackberry filling on top of this.
- Now complete the assembly by covering it with the second circle of rolled pie dough. Crimp the edges. Spread the remaining ⅓rd portion of the hot sauce on top of the dough using a pastry brush. Make 3 to 4 gashes or slits using a sharp knife to let the steam out while baking.
- Bake in the oven for 45 to 50 minutes. Let it cool down even before you slice.
- Serve with a scoop of ice cream or whipped cream, and enjoy.
Notes
- Try our summer fruit pie or Nutella crescent rolls ups using leftover pie dough.
- Cut the butter into pieces first, chill rather than chilling the whole block, and then slice for the best results.
- If pie dough is refrigerated overnight, you must wait a couple of minutes before rolling.
- Tightly wrap leftover pie using plastic wrap and store in the refrigerator for 3 to 4 days.
Nutrition
Calories: 819kcalCarbohydrates: 148gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 422mgPotassium: 207mgFiber: 5gSugar: 111gVitamin A: 860IUVitamin C: 9mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!
This post on homemade blackberry apple pie was first published in Nov 2016. Updated with calorie information, recipe maker, and more details.
Katie B
Reduced the Sugar omitting the 1/2 Cup white sugar in step 4. and the pie was delicious. Enjoyed with a scoop of vanilla icecream. Thank you!