This blackberry apple pie is a twist on apple pie. Perfect for those who love apple pie but are looking for something less sweet.
Ingredients
- butter: 0.25 cup
- all-purpose flour: 1 Tbsp
- white sugar: 0.5 cup
- brown sugar: 0.5 cup
- water: 0.25 cup
- lemon juice: 1 tsp
- blackberries: 1 container (halved, 6 ounce container, divided)
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
- Granny Smith apple - peeled, cored, and: 4 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk white sugar, brown sugar, water, and lemon juice into butter mixture. Bring to a simmer, whisking constantly, until sauce 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.
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Line a 9-inch pie dish with 1 pastry crust. Place apple slices and remaining blackberries into crust. Cut remaining pastry crust into strips, about 1-inch wide. Use strips to weave a lattice top over apple-blackberry filling; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in top crust. Place pie onto a baking sheet.
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Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.
