« Back to recipes

Blackberry Apple Pie

Ingredients

Crust

  • 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 2 1/2 sticks frozen unsalted butter, cut into 1/4-inch cubes
  • 1/4 cup vodka, ice cold
  • 1/4 cup ice cold water
  • 1 tablespoon ice cold water

Filling

  • 1 1/2 tablespoons fresh squeezed lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • 3 medium Granny Smith apples
  • 3 medium Golden Delicious apples
  • 2/3 cup granulated sugar
  • 2 tablespoons finely ground tapioca
  • 2 cups fresh blackberries
  • 1  egg, beaten
  • 3 tablespoons Sparkling White Sugar

Temperature: 350 ° F

Instructions

Blackberry Apple Pie Presented by: Meredith Dunn Crust Ingredients: 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) 1 teaspoon table salt 2 tablespoons sugar 2 1/2 sticks frozen unsalted butter, cut into 1/4-inch cubes 1/4 cup vodka, ice cold (don't skip this - vodka will cook off and leave an amazingly crisp crust (promise!)) 1/4 cup, plus 1 tablespoon ice cold water Instructions: Measure out and combine all dry ingredients into a cold mixing bowl. Sprinkle the butter cubes over the flour mixture and begin working them in with a pastry blender so all parts are worked evenly. When all of the butter pieces are the size of tiny peas, stop combining. Sprinkle vodka and water over mixture. With a rubber spatula, use a folding motion to mix, pressing down on dough until dough starts to stick together. Divide dough into two even balls and flatten each into a disc. Wrap each in plastic wrap and refrigerate at least 2 days. Preheat oven to 400 degrees. Roll out pie crusts on a lightly floured surface. Fit bottom crust into an Emile Henry 9 inch pie dish, which can be purchased at local kitchen supply shops such as Birmingham Bake & Cook Company in Birmingham, Alabama or at larger kitchen supply stores such as Williams Sonoma or Sur la table. After the bottom crust is fit into the pie plate with a 1 inch overhang, cover and refrigerate for 1/2 hour. Place rolled out top crust on a parchment lined cookie sheet, cover with a kitchen towel and refrigerate until needed. Prepare Filling. Filling Ingredients: 1 1/2 tablespoons fresh squeezed lemon juice 1 1/2 teaspoons pure evanilla extract 3 medium Granny Smith Apples 3 medium Golden Delicious Apples 2/3 cup granulated sugar 2 tablespoons finely ground tapioca 2 cups fresh blackberries 1 Egg, beaten 3 tablespoons Sparkling White Sugar Instructions: Combine lemon juice and vanilla in a large bowl. Peel, core and cut apples into 1/8 inch slices, tossing them in the lemon juice mixture as you work. Grind 2 tablespoons tapioca in a clean coffee grinder until very fine. Mix 2/3 cup granulated sugar and finely ground tapioca and toss with apples. Add blackberries. Combine until all fruit is coated with sugar. With a rubber spatula, scrape the apple-blackberry filling into prepared pie shell. Distribute fruit evenly inside prepared Emile Henry pie dish. Top with remaining crust, fold edges under and crimp as desired. Vent the top crust with a few slits. Moisten a pastry brush with egg wash and lightly brush top of pie. Sprinkle with Sparkling White Sugar. Place the pie on a parchment lined baking sheet. Baking: Bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees and bake until crust is golden, about 45 to 55 minutes. Cool on a wire rack for about 2 hours. Serve warm or at room temperature.

« Back to recipes