add fresh blackberries for a fresh twist, and you have a winner. this blackberry and apple pie recipe is quick, easy, and ensures a perfect result every time. rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs; working as quickly as possible to prevent the dough from becoming too warm. add the water to the mixture and, using a cold knife, stir until the dough binds together.
wrap the dough in plastic wrap and chill for a minimum of 15 minutes and a maximum of 30 minutes. when the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. yes, you can freeze a pie. wrap the unbaked pie in plastic wrap—at least a couple of layers. then, place the wrapped pie in a large freezer bag.
melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. line a 9-inch pie dish with a crust. place apples and remaining blackberries into crust. weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. place pie onto a baking sheet to catch drips. made this for the fourth of july and everyone just loved it. made this for the fourth of july and everyone just loved it. one even said it was “outstanding” thanks so much for posting the recipe. i found an apple tree in my backyard; they were similar to gala apples, i suppose, but they were still tart because they weren’t fully ripe. the apples soak up all the delicious berry goodness. i did use quite a few more blackberries in the sauce than the recipe called for, and i am glad i did. made two- both were gone within 3 days.
made it for thanksgiving and it was a huge hit! the only thing i would do differently next time is to use less of the sauce mixture because the juice from the apples and black berries make it watery inside the pie. i would also coat the apples and black berries a sugar/flour mixture to help thicken the sauce while it’s cooking. but either way it’s a really tasty pie, even my 5 year old grand daughter tore it up and loved it! i put half of the blackberries in the pie with the apples and half in the sauce because that what is the only thing that made sense to me. author needs to correct that portion of the recipe. absolutely delicious. i made this for thanksgiving, and everyone tried it even after we were already stuffed to the brim. don’t hesitate, try this one. don’t like just plain apple pie and the boysenberry makes it yummy! only thing i would suggest is a catch all for the over spill when baking. will make this over and over. i was nervous about not adding cinnamon to my apple pie, so i did sprinkle some into my sauce. “this may be the best pie i’ve ever had” i hear a guest whisper to his neighbor.
ingredients ; 1 box (14.1 oz) refrigerated pillsbury™ pie crusts (2 count), softened as directed on box ; 4 cups sliced peeled tart apples (about 6 medium) ; 2 ingredients pastry for a double-crust pie (9 inches) 5 cups thinly sliced peeled tart apples (about 5 medium) 1 pint fresh blackberries, rinsed and drained ingredients 1 pound cooking apples, peeled, cored, and quartered 2 tablespoons lemon juice 4 to 6 tablespoons cold water 1/2 cup granulated, blackberry and apple pie nigella, blackberry and apple pie nigella, apple blackberry pie crumble topping, all recipes apple blackberry pie, apple fruit pie recipe.
ingredients ¼ cup butter 1 tablespoon all-purpose flour ¼ cup water ½ cup white sugar ½ cup brown sugar 1 teaspoon lemon juice 1 (6 ounce) container whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. add apples and blackberries, and toss to coat. pour filling into prepared in a large mixing bowl, combine blackberries and apple slices together with sugar, cornstarch, vanilla extract, lemon juice and zest. preheat, apple and blackberry lattice pie, apple blueberry strawberry pie, triple berry apple pie.
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