Ingredients

1 Utensils

• large bowl1
• small bowl1
• Electric hand mixer1
• Oven1
• Refrigerator1
• Pie dish1
• Wax Paper1
• Tinfoil1

2 Dough

• Softened butter225 g
• Sugar50 g
• Eggs2
• wheat flour350 g

3 Filling

• lemon juice2 tablespoons
• cooking apples600 grams of
• blackberries125 g
• sugar25 grams of
• potato starch1 tablespoon
• Egg for brushing1

4 Vanilla cream

• Skyr/Sour cream2 cup
• skimmed milk1/2 cup
• icing sugar2 tsp
• pure vanilla powder2 teaspoons

Directions

1 Dough

1. Mix butter and sugar and stir well.
2. Add the eggs and whisk very thorough (an electric hand mixer advised)
3. While still whisking, add the flour little by little.
4. Now take the dough out onto the table and roll it up into a ball.
5. Put the dough in a sheet of wax paper and place it in the fridge (~ 5) for at least 1 hour.

2 Filling

1. Peel and cut the apples into fairly small dices.
2. Rinse the blackberries.
3. Make a mix of sugar and potato flour/starch.

3 Vanilla cream

1. Combine the ingredients in a bowl.
2. Store in refrigerator until needed.

4 Combine and bake

1. Bring out your pie dish.
2. Remove the dough from the refrigerator and put one quarter aside(to the lid).
3. Use a rolling pin to roll the rest of the dough to a thickness of 2-5 millimeters.
4. Use the dough to coat the bottom and sides of the pie dish.
5. Fill with apple pieces and blackberries
6. Pour on the sugar / potato starch mixture.
7. Take the fourth of the dough that was put aside earlier, roll it out and cut it into 1-2 cm strips and put them on top in a nice pattern
8. Brush with egg.
9. Bake the pie at the center of the oven at 180 degrees for for 50 minutes to one hour.
10. Once the pie has become nice and golden (approximately 30 minutes) cover it loosely with some tinfoil for the remainder of the cooking time.
11. Let it cool for at least 3 hours before serving.

5 Introduction

Few desserts capture the comfort of home quite like a warm blackberry apple pie. The pairing of tart berries with sweet, tender apples has roots in traditional European baking, where seasonal fruit fillings changed with the harvest.

6 Historical Background

Fruit pies became popular in the Middle Ages when cooks placed fillings inside pastry to keep them moist during long bakes. Early American settlers brought these recipes across the Atlantic, adapting them to local crops. Apples quickly became a staple, while wild blackberries added color and tangy flavor.

7 Pros and Cons of Fresh vs. Frozen Fruit

• Pros of Fresh: Brighter flavors and better texture.
• Pros of Frozen: Available year-round and often cheaper.
• Cons of Fresh: Shorter shelf life and inconsistent sweetness.
• Cons of Frozen: May release extra moisture, so adjust thickening agents accordingly.

8 Actionable Baking Tips

1. Pre-Cook the Filling: Simmer apples and blackberries briefly with sugar and starch. This prevents a watery pie and lets flavors meld.
2. Chill Your Dough: Cold butter yields a flaky crust. Keep ingredients refrigerated until ready to assemble.
3. Vent the Top Crust: Cut slits or weave a lattice to allow steam to escape, ensuring a crisp crust.
4. Use a Baking Sheet: Place the pie dish on a sheet to catch drips and promote even browning.
5. Let It Rest: Allow the pie to cool for at least an hour before slicing so the filling sets properly.

9 Conclusion

Blackberry apple pie marries sweet and tart flavors with buttery pastry for a dessert that transcends seasons. With attention to ingredient choice and technique, you can create a pie worthy of any family gathering.

9.1 Serving Suggestions

A scoop of vanilla ice cream is a classic companion to a warm slice, but whipped cream or a drizzle of custard are equally delightful. For a savory twist, pair with a slice of sharp cheddar—an old New England tradition that balances the pie’s sweetness.