Apple-Blackberry Pie

This delicious pie marries classic apple with delicious blackberry.  Pair that with a perfect crust and you’re in heaven.

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Apple-Blackberry Pie
This delicious pie marries classic apple with delicious blackberry.  Pair that with a perfect crust and you're in heaven.
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1083 calories
278 g
0 g
4 g
8 g
0 g
1552 g
606 g
209 g
0 g
1 g
Nutrition Facts
Serving Size
1552g
Servings
8
Amount Per Serving
Calories 1083
Calories from Fat 30
% Daily Value *
Total Fat 4g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 606mg
25%
Total Carbohydrates 278g
93%
Dietary Fiber 45g
181%
Sugars 209g
Protein 8g
Vitamin A
26%
Vitamin C
200%
Calcium
18%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Filling
  1. 1/4 cup plus 2 tablespoons granulated sugar
  2. 2 tablespoons cornstarch
  3. 1/2 teaspoon ground cinnamon
  4. 1/4 teaspoon salt
  5. 2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
  6. 10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
For the "Fall Leaves" Pâte Brisée Crust
  1. see recipe for ingredients
Make the Crust
  1. Follow the directions on the Fall Leaves Pâte Brisée Pie Crust recipie
Make the Filling
  1. Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl.
  2. Add apples and blackberries, and toss to coat.
  3. Pour filling into prepared piecrust, and dot with butter.
  4. Preheat oven to 400 degrees with rack in lowest position.
Assemble the Pie
  1. Meanwhile, brush rim of piecrust with egg wash.
  2. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings.
  3. Lightly brush tops of leaves with egg wash as you work, to help them adhere.
  4. Once filling is covered with leaves, lightly brush top of entire pie with egg wash.
  5. Sprinkle with sanding sugar.
  6. Freeze for 30 minutes.
  7. Place pie on a parchment-lined rimmed baking sheet.
  8. Bake until crust is golden, about 20 minutes.
  9. Reduce heat to 350 degrees.
  10. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more.
  11. Transfer to a wire rack, and let cool completely.
Adapted from Martha Stewart
Beta Nutrition
calories
1083
fat
4g
protein
8g
carbs
278g
Full Info.
Adapted from Martha Stewart
Jessy + Melissa https://www.jessyandmelissa.com/