Saucy Apple and Blackberry Pie

"Another favourite summer recipe when blackberries are ripe. Easy, no fail dessert. My hubby's favourite."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 10mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water.
  • Cook over medium heat, stirring constantly, until boiling and thickened.
  • Remove from heat and stir in apple slices and blackberries.
  • Combine topping ingredients in a small bowl until crumbly.
  • Sprinkle 1 tbsp.
  • flour over bottom of pie shell.
  • Pour apple and blackberry filling into shell.
  • Sprinkle topping over filling.
  • Bake in preheated oven at 400F for about 50 minutes.

Questions & Replies

  1. I want to make this pie when I have time, but I want to know if it freezes will?? Thank you
     
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Reviews

  1. I used canned blackberries with the juice and used a little more flour to make the filling, pouring the juice from the berries in before thickening. I didn't want to lose any flavor.I used Granny Smith applies. I covered the outside edges of the crust so they didn't brown quickly with foil. The filling was excellent and so was the topping. I will definitely make again. Thanks for posting!
     
  2. This was really good- I used a spelt crust, substituted agave syrup for the sugar and used goat cheddar in the crumble and this was a big hit at our house! I would suggest making sure that the blackberries are as ripe as can be, as we used some that were semi-ripe and they did make for a fairly bitter-sweet pie- but still delicious! Thank you for sharing this recipe:)
     
  3. Our family LOVED this pie recipe. Thank you for sharing it, we made this during our blackberry season and used freshly picked blackberries, we later made 2 more pies one like this again and one just plain blackberry - guess which everybody loved?! This is going in my cookbook.
     
  4. Oh my this was soooo delicious! i was short on apples so my pie came out a little thin, but it didn't matter it was sooo good!!The smell alone while cooking was to die for!! Blackberry and apple pie was my favourite as a kid and always will be i guess!! Can't beat it and adding the spices just made it better than ever! I will be making this again, DH has already asked that we have it more often! Thanks for posting a nice easy one!
     
  5. I added rasberries, used fugi apples* like the flavor better then granny*and blackberries. It was awesome. Thanks..
     
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Tweaks

  1. This was really good- I used a spelt crust, substituted agave syrup for the sugar and used goat cheddar in the crumble and this was a big hit at our house! I would suggest making sure that the blackberries are as ripe as can be, as we used some that were semi-ripe and they did make for a fairly bitter-sweet pie- but still delicious! Thank you for sharing this recipe:)
     

RECIPE SUBMITTED BY

My home and heart are tucked away here in the Kootenay valley, surrounded by mountains,close to water and away from the noise and stress of the city. I love to hike & take my dogs out for walks. I go out in the 10 person voyageur canoe our Paddling Club acquired this year maybe once or twice a week, with as few as 4 and a maximum of 10 paddlers. We have yet to do a big organized trip, maybe next year when the club's better established. Love to workout at our gym, and instruct cardio step classes as of this year (2008). Life's organized around one hubby, 2 dogs, & 2 cats. Just lost my 13 year old cat who I have as an icon on one of my cookbooks to old age, which has been a sad experience. That's my dog Neige you see as my icon. My culinary influences include Molly Katzen (Moosewood cookbooks), Taste of Home, flipping through magazines, Simmering Suppers (one-pot meals from Harrowsmith Kitchens)and Rose Reisman Brings Home Light Pasta, which was a fundraising project for the Canadian Breast Cancer Foundation. Hunting out recipes is my favourite part of food prep. whether it's being on the zaar or having nose in cookbook. I'm not the only recipe lover in the world but I know lots of people cook and bake without directions and create their own beautiful dishes. Some can look at a recipe and decide how to modify it to their own liking. Some never make the same thing twice, some make the same things over and over. I love when I finally have a recipe down pat, down by "heart", and I think I'm a pretty good cook; I have a style that infuses my cooking even though I can't back off far enough to get a real sense of that style, and I think love and wisdom and calmness and other good qualities permeate my dishes. Maybe a love for adventure, the unknown, flavours the food I prepare, since that's reflected in my choice to try new recipes all the time. A love for people may come through reflecting my interest in who the author is of the recipe I'm using. I like knowing something about them, even if it's just where they're from which is usually pretty accessible information either from the cookbook or the Zaar or magazines. My love for home, homelife, my devotion to the ones I love, the ones I cook and bake for, surely that's an essential ingredient in my dishes. <img src="http://123.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg"border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://123.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg"border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg">
 
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