This is a delicious twist on a classic apple pie. Juicy berries complement the apples nicely and makes the filling a beautiful color! Refined sugar free with dairy and gluten free alternatives included.
- 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
- 1/2 cup coconut sugar or pure cane 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
Double Pie Crust: (click HERE for gluten-free version)
- 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 1/4-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. To make a braid, cut 3 pieces of dough about 1/8″ thick. Pinch the top of the three strands to seal and then carefully begin braiding, just like you would hair. Pinch the ends to close.
- Trim 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.
- Category: Dessert