Apple Berry Pie Recipes

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BERRY APPLE PIE



Berry Apple Pie image

Our active family is full of big eaters. So I'm happy for our raspberry patch, our apple orchard and pie recipes like this one. You can substitute frozen berries for fresh.-Heidi Jo Keranen, Bruno, MN

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Nutrition Facts : Calories 419 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 220mg sodium, Carbohydrate 65g carbohydrate (33g sugars, Fiber 4g fiber), Protein 3g protein.

APPLE-BERRY PIE



Apple-Berry Pie image

A wonderful pie brimming with apples and blackberries.

Provided by Hunter StClaire

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
½ teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
  • In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
  • Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
  • Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 54.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 254.9 mg, Sugar 29.6 g

APPLE-BERRY TWIST PIE



Apple-Berry Twist Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces cold cream cheese, cut into small pieces
1 teaspoon white wine vinegar or fresh lemon juice
2 pounds assorted apples (such as Gala, Fuji or Honeycrisp)
8 ounces thawed frozen mixed berries (such as blueberries, blackberries and/or raspberries; about 2 cups)
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Pinch of salt
1 large egg, lightly beaten
2 teaspoons turbinado sugar

Steps:

  • Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
  • Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

APPLE BERRY PIE



Apple Berry Pie image

Provided by Lorraine Pascale

Categories     dessert

Time 1h45m

Yield one 9-inch pie

Number Of Ingredients 10

4 medium baking apples, peeled, cored and sliced 1/4 inch thick (about 1 3/4 pounds)
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
1 cup blackberries
1 cup blueberries
1 large egg, beaten
Your favorite double-crust 9-inch pie dough (2 discs)
1 egg, lightly beaten

Steps:

  • Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes.
  • In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough.
  • Preheat the oven to 375 degrees F. Set an oven rack in the bottom position.
  • On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash.
  • Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.

BRAMLEY & BLACKBERRY PIE



Bramley & blackberry pie image

Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h35m

Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each

Number Of Ingredients 12

225g cold unsalted butter , chopped into small pieces
350g plain flour
50g icing sugar
1 large egg yolk (save the white for brushing the pastry)
900g Bramley apple (about 4) peeled, cored, quartered and thinly sliced
140g golden caster sugar , plus extra for sprinkling
1 tbsp fine polenta or ground almonds
1 tbsp cornflour or plain flour, plus extra for dusting
1 ½ tsp ground cinnamon
200g blackberries , halved if very large
egg white , for brushing (reserved from making the pastry)
cream or ice cream, to serve

Steps:

  • Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
  • Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
  • Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
  • Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate.
  • Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base.
  • Drain any juice from the apples, then toss through the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries in the lined dish, creating a dome effect in the centre. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
  • Now choose how you'd like to decorate the top of the pie (see tips below). Once covered, whisk the reserved egg white and brush over the pastry. Scatter with extra sugar, then put the pie on the baking sheet. Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream or ice cream.

Nutrition Facts : Calories 543 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

EASY APPLE BERRY CRUMBLE PIE



Easy Apple Berry Crumble Pie image

With an easy rolled oats crust, this apple-cranberry pie with a crumble topping is quick and delicious.

Provided by Quaker®

Categories     Trusted Brands: Recipes and Tips     Quaker® Oats

Time 48m

Yield 8

Number Of Ingredients 9

1 ½ cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ teaspoon baking soda
10 tablespoons butter or margarine, melted
1 (21 ounce) can apple pie filling
¾ cup dried cranberries
1 ½ teaspoons lemon juice
½ teaspoon ground cinnamon

Steps:

  • Heat oven to 375 degrees F. Lightly spray 8- or 9-inch glass pie plate with nonstick cooking spray.
  • In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well.
  • Set aside 3/4 cup oat mixture for topping.
  • Press remaining oat mixture firmly onto bottom and sides of pie plate.
  • Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack.
  • Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon.
  • Spoon filling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly over filling.
  • Bake 18 to 22 minutes or until topping is golden brown.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 64.6 g, Cholesterol 38.2 mg, Fat 15.7 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 218.3 mg, Sugar 20.9 g

BLACKBERRY APPLE PIE



Blackberry Apple Pie image

My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

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
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 large egg, room temperature, lightly beaten
1 tablespoon water or whole milk

Steps:

  • On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE-BLUEBERRY PIE



Apple-Blueberry Pie image

Frozen blueberries can be used in this pie in place of the fresh berries. Partially thaw the frozen berries before adding them to the filling. From Pillsbury.

Provided by Courtly

Categories     Pie

Time 1h35m

Yield 1 pie

Number Of Ingredients 11

1 refrigerated pie crust
4 cups sliced peeled baking apples (4 medium)
2 cups fresh blueberries
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 cup flour
1/2 cup packed brown sugar
1/4 teaspoon nutmeg
1/3 cup butter, softened

Steps:

  • Heat oven to 425. Prepare pie crust as directed on package for one-crust filled pie using 9 inch pie pan.
  • In large bowl, combine all filling ingredients; mix well. Set aside.
  • Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients; mix with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
  • Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent excessive browning. Cool 2 hours. Serve warm or cold.

APPLE-RASPBERRY PIE



Apple-Raspberry Pie image

This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
Lucinda Scala Quinn's Pate Brisee
2 tablespoons unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
  • On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
  • On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
  • Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

APPLE BLUEBERRY PIE



Apple Blueberry Pie image

Make and share this Apple Blueberry Pie recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
5 cups apples, peeled and sliced
1 cup blueberries, fresh if possibl
1 tablespoon lemon juice
1 pastry for double-crust pie (either storebought or your own recipe)
2 tablespoons margarine

Steps:

  • Preheat oven to 425°F.
  • In a large bowl,stir together sugar,cornstarch and salt.
  • Add apples,blueberries and lemon juice;toss to coat the fruit.
  • Turn into pastry lined 9" pie plate.
  • Dot with margarine.
  • Add top crust; seal and flute edge.
  • Pierce top crust evenly with a fork to allow steam to escape.
  • Bake in oven until crust is browned and filling is bubbly.

Nutrition Facts : Calories 530.8, Fat 24.8, SaturatedFat 6, Sodium 565.2, Carbohydrate 75.3, Fiber 4.2, Sugar 38.4, Protein 4.3

BERRY APPLE-BUTTER PIE



Berry Apple-Butter Pie image

The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will produce a filling that contrasts beautifully with the decorative golden brown crust: We opted to top the pie with triangle cutouts, but you could use any shape, or even substitute a woven lattice. You can make the apple butter up to 5 days ahead and refrigerate it in an airtight container, but the pie itself is best the day it is made. Store leftovers at room temperature, tightly covered with plastic wrap.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

8 to 10 medium red-skinned apples (about 4 pounds/1.8 kilograms), such as Rome, Jonathan, McIntosh, Gala, Cortland or Zestar, cored and diced
1 cup/200 grams granulated sugar
1 ¼ teaspoons ground ginger
2 tablespoons cider vinegar
½ cup/120 milliliters apple cider
6 ounces/170 grams raspberries
6 ounces/170 grams blackberries
Perfect Pie Crust, doubled, prepared for a fruit pie and chilled
1 large egg
Egg wash (1 large egg mixed with 1 tablespoon water), for finishing
Turbinado sugar, for finishing

Steps:

  • Make the apple butter: In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider. Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
  • Add the raspberries and blackberries and stir to combine. Cook for 1 minute, stirring to prevent scorching, then turn off the heat. Use a potato masher or immersion blender to break the mixture down to a coarse purée, being careful not to turn it into a paste.
  • Return the pot to medium heat and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes; the apple butter is ready when you can dip a spoon into the pot and lift it out without any of the mixture dripping. You should have about 5 cups of apple butter. If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups. Cool completely.
  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • In a medium bowl, whisk the egg into the cooled apple butter until well combined. Pour into the prepared crust and smooth into an even layer. Refrigerate while you prepare the top crust, about 15 minutes.
  • Roll out second disk of dough to ¼-inch thickness. Cut out triangles with 1-inch sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3-inch border. (You don't want cutouts on the portion you're going to crimp.) You can use a cutter, trace from a paper stencil or cut the shapes freehand with a paring knife. Place the cutouts at least ¾ inch apart. Remove and discard the cutouts, or egg wash them and use the same day to decorate another pie.
  • Remove the pie from the refrigerator. Starting at one end of the top crust, gently roll up the crust onto the rolling pin. Gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie. Trim away any excess crust with scissors, leaving ½ inch all the way around the outside rim of the pie plate. Pinch the edges together to seal, tuck them under, and crimp as desired. Return the pie to the refrigerator and chill for 30 minutes.
  • While the crust chills, place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and egg wash the top crust. (Don't egg wash the crimped edges; they'll brown on their own.)
  • Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. If the crust is browning too quickly, you can tent it with foil in the last 10 to 15 minutes.
  • Cool pie on a rack at least 40 minutes before slicing and serving. The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.

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From myrecipes.com


BLUEBERRY APPLE PIE - THE SWEET OCCASION
2019-05-17 Leave a 1-inch border and trim the rest of the dough using a pair of kitchen shears or a knife. Refrigerate crust while preparing the filling. For the filling. In a large mixing bowl, combine apple, blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon, and salt. Mix well and add to chilled pie crust. To assemble.
From thesweetoccasion.com


APPLE AND STRAWBERRY PIE - RICARDO CUISINE
Preparation. In a large saucepan, bring the apples, strawberries, sugar, tapioca, and lemon juice to a boil, stirring gently. Simmer gently for about 5 minutes. Let cool. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
From ricardocuisine.com


APPLE BLUEBERRY PIE - ECHO SPRINGS BLUEBERRY FARM
In a large bowl, stir together sugar, cornstarch and salt. Add apples, blueberries and lemon juice; toss to coat the fruit. Turn into pastry lined 9" pie plate. Dot with margarine. Add top crust; seal and flute edge. Bake in a 425 degree oven until crust is browned and filling is bubbly.
From echospringsblueberryfarm.com


MARY BERRY'S CLASSIC APPLE PIE - THE HAPPY FOODIE
Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the ...
From thehappyfoodie.co.uk


BEST MINI APPLE BERRY CRUMBLE PIE RECIPE -HOW TO MAKE MINI …
2015-08-14 Directions. Preheat oven to 375 degrees F. Line two 4-inch ceramic ramekins with rolled out pie crust. Press crust into ramekins and repair any tears with extra pie crust. Place in …
From delish.com


APPLE AND MIXED BERRY PIE | SAINSBURY'S RECIPES
Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. 3. In a bowl, toss together the apples, berry mix, and the remaining flour and sugar. Lightly grease a 1-litre pie dish and tip in the apple mixture. Remove the pastry from the freezer and coarsely …
From recipes.sainsburys.co.uk


BLUEBERRY, CHERRY, APPLE PIE RECIPE
Directions. Heat oven to 400℉ (200℃). Grease pie plate 10 x 1½ inches. Beat all ingredients except pie filling and streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.
From recipeland.com


APPLE & BERRY PIE RECIPE | SA GARDEN AND HOME
2021-11-04 Place one in the base of a 22 cm pie dish and crimp the edges. 7. Spread 3 tbsp of caramel sauce over the pastry and bake for 5 minutes. 8. Spoon the apple-berry fi lling on to the baked pie base, and top with leftover caramel sauce. 9. Create the lattice on top of the pie with the remaining pastry. Cut the 28 cm round of pastry into 12 strips ...
From gardenandhome.co.za


WORTHY RECIPE: APPLE BERRY CRUMBLE PIE - TALL CLOVER FARM
2012-04-25 Preheat oven to 425 degrees. Line one nine-inch pie plate with dough, should overhang an inch or more. Tuck dough under rim and crimp. Mix all filling (custard) ingredients but apples and berries. Mix fruit together in separate bowl. …
From tallcloverfarm.com


SKILLET APPLE BERRY PIE | DIETHOOD.COM
2012-10-01 Preheat oven to 400. In a large bowl, whisk together the cornstarch, cinnamon, nutmeg, sugar, and salt. Add the apples and toss to coat. Set aside. Melt the butter in a large iron skillet over medium heat. Mix in the berries and let cook down for 4 minutes. Stir in the apples and continue to cook for 2 more minutes.
From diethood.com


APPLE & BERRY PIE RECIPE | RECIPES | WOMAN AND HOME MAGAZINE
2021-07-19 Spoon the apple-berry fi lling on to the baked pie base, and top with leftover caramel sauce. 9. Create the lattice on top of the pie with the remaining pastry.
From womanandhomemagazine.co.za


APPLE AND BERRY PIE RECIPE - MOMDOT
Ingredients. Cut apples into thin slices. Combine sugar and butter in a bowl. Add apples to bowl and keep tossing until apples are fully coated with sugar and butter. Spoon apples into pie crust. Bake for 45 minutes or until crust is golden brown and apples are tender. Let cool for 15 minutes. Garnish with berries, cinnamon, and shaved almonds ...
From momdot.com


APPLE BLUEBERRY PIE - BEYOND FROSTING
2021-09-22 Prepare The Apples. Peel, then slice the apples about 1/8-inch thick then squeeze the juice of a whole lemon over the apples. Add the blueberries. Combine the dry ingredients and then toss in the apples and bluberries until they’re fully …
From beyondfrosting.com


TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
2019-11-11 Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally. Thicken filling: Spoon out about ½ cup of the juice from the pan into a …
From tastesbetterfromscratch.com


APPLE BERRY PIE TRAY BAKE RECIPE | BETTER HOMES AND GARDENS
2021-06-16 Method. Preheat oven to 190°C fan-forced (210°C conventional). Put apple, berries, caster sugar, cornflour, lemon zest and juice, and vanilla …
From bhg.com.au


APPLE BLUEBERRY SLAB PIE | WHAT'S COOKIN' ITALIAN STYLE CUISINE
2021-05-19 Mix the flour, brown sugar, butter lemon juice, water, and cinnamon in a large bowl. Add berries and mix it all together. Pour the fruit into a dough-lined deep dish baking pan (square or rectangular or use a small brownie pan). Cut the remaining crust to make lattice topping or a full sheet on top.
From whatscookinitalianstylecuisine.com


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