Berry Apple Pie Recipes

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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 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.

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.

SIMPLE BLUEBERRY APPLE PIE



Simple Blueberry Apple Pie image

Provided by Sunny Anderson

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/4 cups flour, plus extra for dusting
Pinch of salt
1 stick butter, cut into small cubes and frozen
1/4 cup ice water
16 ounces fresh blueberries
2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Pinch of salt
2 tablespoons butter, cut into small cubes
1 egg
2 tablespoons turbinado sugar
Special equipment: 9-inch pie pan

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
  • Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
  • Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
  • Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
  • Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

APPLE BLACKBERRY PIE



Apple Blackberry Pie image

A twist on traditional apple pie. Perfect for those who love apple pie but are looking for something a bit less sweet.

Provided by Annie

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

¼ cup butter
1 tablespoon all-purpose flour
¼ cup water
½ cup white sugar
½ cup brown sugar
1 teaspoon lemon juice
1 (6 ounce) container blackberries, halved - divided
1 recipe pastry for a 9-inch double-crust pie
4 large Granny Smith apple - peeled, cored, and sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
  • Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
  • Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

Nutrition Facts : Calories 433 calories, Carbohydrate 69.7 g, Cholesterol 20.3 mg, Fat 17.8 g, Fiber 5.2 g, Protein 2.9 g, SaturatedFat 7.3 g, Sodium 217.5 mg, Sugar 50.4 g

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-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.

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.

TRIPLE BERRY APPLE HAND PIE



Triple Berry Apple Hand Pie image

Make and share this Triple Berry Apple Hand Pie recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

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 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/2 cup red raspberries, washed, drained and patted dry
1/2 cup finely chopped peeled tart apple
2 1/2 teaspoons milk, divided
1 teaspoon sugar
1/4 cup powdered sugar

Steps:

  • HEAT oven to 400°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.

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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


BERRY APPLE-BUTTER PIE RECIPE - FOOD NEWS
Mixed Berry Apple Pie Recipe. Flaky Pie Dough ½ cup cold water ¼ cup ice 2 2/3 cup all-purpose flour 1 tablespoon granulated sugar 1/2 teaspoon salt 1 cup very cold butter, diced 1 egg splash milk turbinado sugar, for sprinkling. 1. In a large bowl, stir together the flour, salt, and sugar. Place the ice in the water and set aside. 2.
From foodnewsnews.cc


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


SUNNY ANDERSON'S BLUEBERRY APPLE PIE - EVERYDAY COOKING …
2014-10-23 1. Preheat the oven to 400ºF. For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together.
From everydaycookingadventures.com


APPLE AND BLUEBERRY PIE RECIPE - BBC FOOD
Mix together. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before ...
From bbc.co.uk


APPLEBERRY PIE | FRUIT RECIPES | JAMIE OLIVER RECIPES
Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside. Preheat your oven to 180ºC/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin.
From jamieoliver.com


APPLE BERRY PIE - SPINACH TIGER
2013-03-06 Place each piece of rolled dough into each pie pan, making sure not to stretch dough. Fill each pie high enough to be higher than the edge. Cover each pie with alternating lattice strips. Brush with milk to increase browning. Bake at 400 degrees for 30-35 minutes.
From spinachtiger.com


BERRY APPLE PIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
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 …
From stage.tasteofhome.com


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