Berry Apple Fantasy Pie Recipes

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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.

TRIPLE BERRY APPLE HAND PIE



Triple Berry Apple Hand Pie image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/4 cup Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
1 tbsp. cornstarch
1/8 tsp. ground cinnamon
1/2 cup red raspberries, washed, drained and patted dry
1/2 cup finely chopped, peeled tart apple
2 1/2 tsps. milk, divided
1 tsp. sugar
1/4 cup powdered sugar

Steps:

  • HEAT oven to 400 degrees F. Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
  • STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
  • BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.

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

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.

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

BERRY APPLE FANTASY PIE



Berry Apple Fantasy Pie image

This has become an absolute holiday favorite. It is possibly the most delicious pie I've ever tasted, and not even that difficult to make. You can vary the types of berries easily, but I find a mix of blackberries and raspberries tastes best.

Provided by ladyroseofrohan

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 pie crust
1 cup sugar
4 teaspoons quick-cooking tapioca
1 teaspoon ground cinnamon
1 cup fresh blackberries
1 cup fresh raspberry
2 cups apples, peeled and sliced
2 tablespoons butter, cut up

Steps:

  • Prepare pie crust pastry and separate into two balls. On lightly floured surface roll out one into a 12-inch circle. Transfer the rolled out pastry onto a 9 inch pie plate.
  • In large mixing bowl, stir together sugar, tapioca, and cinnamon. Add the berries and apple slices. Toss gently until coated. Let stand 15 minutes.
  • Sppon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
  • Roll out remaining pastry into a 12-inch circle. Cut slits to let steam escape. Place pastry over the filling. Trim the top crust to 1/2 inch beyond the edge of the pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
  • Bake in a 375°F oven for 25 minutes. Remove the foil and bake 20-25 additional minutes. Should be golden brown with bubbly filling. Cool on a rack.

Nutrition Facts : Calories 279.8, Fat 10.6, SaturatedFat 3.7, Cholesterol 7.6, Sodium 157.5, Carbohydrate 46.2, Fiber 3.7, Sugar 31.8, Protein 1.9

BERRY-APPLE-RHUBARB PIE



Berry-Apple-Rhubarb Pie image

I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 19

2-2/3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 to 8 tablespoons cold water
FILLING:
2 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup sliced fresh or frozen rhubarb
1/3 cup all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1-1/2 cups plus 1 teaspoon sugar, divided
2 tablespoons butter
1 tablespoon 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.

BERRY-APPLE FANTASY PIE



Berry-Apple Fantasy Pie image

This recipe was taken from 'Midwest Living' magazine years ago and was taken from a restaurant in Grafton, Illinois called Elsah Landing. We've been making this pie for the holidays ever since! Enjoy!

Provided by ErinsInspirations

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 cup sugar
4 teaspoons quick cooking tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples
2 tablespoons butter
2 pie crusts

Steps:

  • Prepare pastry and divide in half. Transfer onto a 9 inch pie plate.
  • In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss until coated. Let stand 15 minutes.
  • Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of pie plate. Moisten the edge of pastry with water.
  • On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Cover edge of crust with foil to prevent overbrowning.
  • Bake at 375 oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 387.5, Fat 18.1, SaturatedFat 5.6, Cholesterol 7.6, Sodium 260.1, Carbohydrate 54.8, Fiber 4.4, Sugar 30.1, Protein 3.4

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From carriecolbert.com


APPLE AND BERRY PIE RECIPE | GOOD FOOD
Stir the berries through the apple mixture, then add the apple and berry mixture to the centre of the pastry. Fold over the overlapping edges leaving the fruit in the centre exposed. Sprinkle the pastry with raw sugar. 4. Put the dish on a baking tray. Bake for 35-45 minutes, or until the pastry is crisp and lightly browned. Cover with foil if ...
From goodfood.com.au


APPLE AND MIXED BERRY PIE | SAINSBURY'S RECIPES
Turn the dough out on to a sheet of baking parchment and shape it into a ball. Wrap the dough in cling film and chill in the freezer for 15 minutes. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. 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 ...
From recipes.sainsburys.co.uk


BERRY-APPLE FANTASY PIE RECIPE CARD | TRADERKAT
2020-11-08 Berry-Apple Fantasy Pie Recipe Card . Want this? Bid now with 1000 FREE credits! Get Started 100 starting bid. Sold Out. Sunday, Nov 08, 2020 06:11:23 AM. Add to watchlist. Minnesota (Flat shipping) $1.50 shipping charge for (United States) Description. Berry-Apple Fantasy Pie Recipe Card. If you do not follow through with Shipping cost, I keep …
From traderkat.com


CRANBERRY APPLE PIE RECIPE, MY FAVORITE THANKSGIVING PIE
2021-10-21 Add the granulated sugar into a large mixing bowl and rub the orange zest into it. Next add the cornstarch, cinnamon, ginger, nutmeg, and salt and stir to combine. Add the sliced apples, cranberries, and orange juice to the bowl and toss to …
From bakerbettie.com


WORLD CINNAMON BEST RECIPES : BERRY APPLE FANTASY PIE
1 prepare pie crust pastry and separate into two balls. on lightly floured surface roll out one into a 12-inch circle. transfer the rolled out pastry onto a 9 inch pie plate. 2 in large mixing bowl, stir together sugar, tapioca, and cinnamon. add the berries and apple slices. toss gently until coated. let stand 15 minutes.
From worldbestcinnamonrecipes.blogspot.com


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