Blackberry Apple Pie Recipes

APPLE BLACKBERRY PIE

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.

BLACKBERRY APPLE PIE

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.

BLACKBERRY AND APPLE PIE

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

BLACKBERRY AND APPLE PIE

Steps:

• This is the best apple pie in the world. You can't go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they're softened first. And I don't know if you've noticed this, but blackberries in shops never seem to taste of anything these days unless they've just been picked from a local grower - so do try to get fresh ones if you can, or pick your own straight from the bush!
• 1. First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem 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.
• 2. Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
• 3. 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. 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.
• 4. 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.

EASY SHMEESHY-HEALTHIER BLACKBERRY APPLE CRUMB PIE

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!

SIMPLE BLACKBERRY AND APPLE PIE

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.

BLACKBERRY & APPLE PIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
• Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
• Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
• Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.

FARMHOUSE BLACKBERRY & APPLE PIE

Steps:

• Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.
• Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
• Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm - if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.