This simple apple-blackberry pie is a twist on a classic apple pie with sweet, juicy blackberries added! It’s refined sugar free with dairy and gluten free included.
The cooler fall weather has inspired a lot of baking in our house. We’re excited about the holidays and are already planning our Thanksgiving spread and testing recipes for Christmas cookie exchanges…though, if I’m being honest, I really just enjoy thinking about food—especially Thanksgiving food. I’ve recently been trying to decide on the desserts, which is usually a plethora of pies.
Pie making is definitely a labor of love. Making the crust, peeling & chopping fruit…let’s be honest, it’s time consuming. But when you pull the finished product out of the oven with its golden crust and juices bubbling over, there’s just something gratifying about the fact that you just turned flour, water, and fruit into a delicious, rustic masterpiece.
My hubby’s favorite dessert is apple pie, while my son’s favorite pie is blackberry. Consolidating these two flavors together is nothing short of amazing. I think it will be our go-to pie from now on. It’s really the best of both worlds, crisp-tender apple layers with big, juicy berries in between. You get the flavor of both apple and berries without the overwhelming amount of seeds, which blackberry pies are infamous for.
I got a little fancy with the braided lattice crust, but a regular lattice crust is muuuuch easier and similarly beautiful. If you don’t care to fuss over crust, you can even lay a whole sheet of pastry on top, cut a few slits for the steam, and call it a day.
I made it again with another lattice crust. Using different widths along with a few braids made this lattice design interesting! I finished it off with hand cut leaves along the edge. 🙂
Whichever method you choose, this dessert makes a beautiful presentation and the perfect after-dinner treat. Serve plain, or if you’re feeling extra indulgent, a scoop of vanilla bean ice cream makes a fantastic addition. I hope you enjoy, friends!
- double pie crust recipe (see below)
- 2 tablespoons butter or coconut oil (for vegan version)
- 5 cups apples, peeled, cored, and sliced (can use a tart apple, like granny smith, or sweet apples, like gala, honeycrisp, or jonagold.)
- 2 heaping cups blackberries or other berry of choice
- ½ cup coconut sugar (can use more or less depending on how sweet your fruit is)
- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- dash of ginger
- pinch of salt
- 1 tablespoon lemon juice
- Place flour, butter or shortening, sweetener, and salt into a food processor and pulse until fat is broken up into small pieces and mixture is crumbly. Slowly add water a tablespoon at a time and pulse until mixture begins to hold together. More or less water may be needed depending on the humidity in your area.
- Divide dough into two equal portions and shape each into a round, flat disc. Wrap in plastic wrap and refrigerate while you prepare the filling.
- Melt butter or coconut oil in a large pan or pot over medium heat. Add apple slices and sauté for 2-3 minutes, or until they begin to soften. Stir in berries.
- In a small bowl, stir together coconut sugar, cornstarch, & spices. Add sugar mixture to the fruit and continue to cook until sugar is dissolved and juices begin to thicken, an additional 2-3 minutes. Remove from the heat and stir in lemon juice. Set aside while you prepare your crust.
- Take one pastry disc out of the refrigerator and place on a lightly floured surface, a counter lined with plastic wrap, or a large piece of parchment paper.
- To make braided lattice: This method requires patience, but makes a pretty presentation. You can just make a regular lattice crust with strips of dough or top with a whole piece of dough and cut slits into the top, if you're pressed for time. Roll dough into a large rectangle and cut about ¼-inch strips using a long ruler or edge of something straight. Take 3 strips of dough and pinch together at the top. Carefully braid the strips together, the way you would braid hair. Set aside and braid remaining strips. Refrigerate until ready to use.
- Preheat oven to 375F. Roll dough into a large 11-12" circle. If it gets too sticky, place a piece of parchment paper on top and roll over the parchment.
- Carefully transfer to a 9-inch pie plate and gently fit dough into the pan. Trip edges and tuck under to make a neat crust edge.
- Scoop filling out into the bottom crust. If making a lattice crust, weave strips alternately over and under to make the basket-weave pattern. If you need a visual, I found this tutorial helpful. Trip edges and flute or press with the back of a fork. Brush the top with egg wash, if using. This helps to make the crust golden brown.
- Place pan onto a baking sheet and place the baking sheet onto the middle rack of the preheated oven. I like to lay a piece of foil on top of the pie for the first 20 minutes or so to keep it from getting too brown.
- Bake for 55-65 minutes, or until crust is golden brown and filling is bubbly. Let cool thoroughly before slicing. I find it easier to slice when made the day before. Can be left at a cool room temperature for 1-2 days, but I would refrigerate after that.
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