APPLE BLACKBERRY PIE
THE PERFECT PIE TO BAKE THIS NOVEMBER. FULL OF FALL FLAVORS WITH A SUBLTE HINT OF BOURBON.
SKILL LEVEL: BEGINNER | QUANTITY: 1 9” PIE
LISTS
GROCERY LIST:
Homemade Pie Dough (ingredients below) or Store-bought Pie Dough
2 sticks | Unsalted Butter
2 ½ cups | All-purpose Flour (plus more for rolling out pie dough, about ½ cup)
½ teaspoon | Kosher Salt
1 large | Egg
¼ cup | Granulated Sugar
3 tablespoons | Turbinado Sugar
2 tablespoons | Honey
3 tablespoons | Cornstarch
¼ teaspoon | Kosher Salt
½ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Allspice
¼ teaspoon | Ground Nutmeg
1 teaspoon | Vanilla Extract
12 ounces | Blackberries
4 large | Granny Smith Apples
1 large | Lemon
1 tablespoon | Bourbon (optional)
Brand recommendation - Buffalo Trace Kentucky Straight Bourbon Whiskey
KITCHENWARE:
9-inch Round Pie Dish
Large Mixing Bowl
Measuring Spoons & Cups, Rolling Pin, Mandoline (optional) Whisk & Pastry Brush
PREP
Helpful tips!
If you’re making the homemade pie dough, make the night before.
This is a great fruit pie recipe but you can easily substitute some of the components such as raspberries for blackberries or choose a different type of apple!
BAKE
HOMEMADE PIE DOUGH:
2 ½ cups | All-purpose Flour
½ teaspoon | Kosher Salt
2 sticks | Unsalted Butter (cold)
6 tablespoons | Water (iced)
FILLING:
1 large | Lemon
12 ounces | Blackberries
4 large | Granny Smith Apples
3 tablespoons | Cornstarch
¼ cup | Granulated Sugar
1 tablespoon | Bourbon (optional)
2 tablespoons | Honey
½ teaspoon | Ground Cinnamon
¼ teaspoon | Ground Allspice
¼ teaspoon | Ground Nutmeg
¼ teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
TOPPINGS:
1 large | Egg
1 tablespoon | Water
3 tablespoons | Turbinado Sugar
Start here if making homemade pie dough:
Combine flour and salt in a large mixing bowl and set aside.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
Form dough into a disc, wrap in plastic and store in fridge for at least 30 minutes or overnight.
Start here once homemade dough has rested or using store-bought dough:
Remove dough from fridge. Lightly flour surface and roll out dough into a circle that fits your 9-inch round pie pan, about a 12-inch diameter. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Use rolling pin to roll up dough and transfer to pie pan. Cut off overhanging crust, generously prick bottom and sides with fork and chill in the fridge for 30 minutes.
Meanwhile make filling. Zest and juice lemon and add to a large mixing bowl. Add blackberries. Peel and core apples. Using a mandoline or knife, carefully slice apples to ¼-inch thick and add to bowl. Add cornstarch, sugar, bourbon, honey, cinnamon, allspice, nutmeg, salt and vanilla and gently toss to combine. Let filling sit for 30 minutes.
After 30 minutes, remove pie pan from fridge and place apples from filling at the bottom of the pie, allowing juices to run off and remain in mixing bowl. Top with blackberries and discard all excess juices. Too much of the juices will result in a soggy pie. Place pie back in fridge.
Remove second dough from fridge. Lightly flour surface and roll out dough into a circle that fits your 9-inch round pie pan, about a 12-inch diameter. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Remove pie from fridge. At this point you can choose to cut into strips to create a lattice pattern, cut out shapes or simply leave plain. I cut roughly 12 ½-inch strips and used 6 strips each way to create a lattice pattern. Place finished pie in the fridge for 30 minutes.
Preheat oven 425° F and place rack in the center of the oven.
After 30 minutes, remove pie from fridge. Whisk egg together with water to make egg wash and brush liberally over top of pie. Sprinkle with Turbinado sugar.
Bake for 20 minutes. Reduce oven temperature to 400° F and bake for an additional 40-50 minutes, until crust is dark golden brown. Let cool in pan for 10 minutes before serving. Serve as is or top with ice cream or whipped cream!
Store leftovers in plastic wrap or airtight container at room temperature.
