Blackberry Apple Pie

A delicious fall pie filled with tart blackberries and apple
Author Jenna Shaughnessy



    For the crust

    • 1 Stick cold butter very cold
    • 2 Cups flour
    • 2 Tbsps sugar
    • 1/4 Cup cold water

    For the Filling

    • 2 Tart Apples
    • 2 Cups blackberries
    • 1/4 Cup milk
    • ½ Cup sugar
    • 2 Tbsp butter
    • 1 Egg



      For the crust

      • Preheat oven to 350F
      • 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.