Blackberry Apple Pie

A pie with lattice strips on top, and a filling of blackberries and apples

A delicious Fall pie filled with tart blackberries, crisp apples, and topped with a flaky, buttery lattice pie crust. It's warm, sweet, and perfect paired with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 250kcal

Author Jenna Shaughnessy

Ingredients

For the crust

1 Stick cold butter very cold
2 cups flour
2 tablespoons sugar
¼ cup cold water

For the Filling

2 Tart Apples
2 cups blackberries
¼ cup milk
½ cup sugar
2 tablespoons butter
1 Egg

Instructions

For the crust

Preheat oven to 350°F
In a bowl mix the butter, flour, and sugar until everything is fully combined.
Slowly mix in the water and keep mixing until thick.
Press the dough into a previously greased pie mold and take to the fridge for 10 minutes. Save some dough for the lattice.
Bake the empty pie crust for 10 minutes.

For the Filling

Slice the apples and take to a saucepan over low heat.
Add the blackberries, sugar, and milk.
Mix for 5 minutes then add the butter and mix for additional 5 minutes.
Let cool slightly, then pour into the crust.

For the lattice

On a floured surface roll the remaining crust dough.
Cut into half inch strips and place on top of the pie forming a lattice pattern.
Beat the egg and brush the lattice with it.
Sprinkle with some sugar on top and bake for 15 minutes or until done pastry is golden.
Serve and enjoy.

Nutrition