A beautiful pie loaded with blackberries and apples.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 pastry for a 9 inch double crust pie
- 1 cup white sugar
- 4 teaspoons tapioca
- ½ teaspoon ground cinnamon
- 2 cups fresh blackberries
- 2 cups apples – peeled, cored and sliced
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
- In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
- Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
- Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 255 mg |
| Sugars | 30 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Ended up a little too soupy. Tasted great but appearance wasn’t so hot.
Good recipe. I made it with mixed berries (blueberries, blackberries and raspberies) and apples and used the Splenda blend (50:50 splenda and sugar) to cut down on calories a bit. It came out really well.
My favorite go to Apple Pie
Very good flavor. It came out with a bit to much liquid. Next time I’ll add more thickening.
The flavors paired well together,but mine came out very runny I’ll try it again and adjust the sugar and possible add a little corn starch to thicken it up
This one turned out to be most people’s favorites. So good!
This is my favorite pie. I use half the sugar or even less for my recipe because I don’t like anything too sweet. Add whipped cream or vanilla ice cream and it’s soo yummy!
Delicious! Substituted corn starch for tapioca. Definitely a keeper recipe.
This pie was a great hit with my family.
This is great! I did change some things, based on the reviews. I used one golden delicious and one honeycrisp apple. May use less apple next time. Added an extra teaspoon of tapioca (5 total), 1 tsp cornstarch, and a tsp vanilla. I reduced the sugar by maybe a couple tablespoons. I used two cups blackberries and one cup blueberries actually, and the predominant flavor is the blackberry. I made a lattice crust with an egg wash and the edges did get a little overcooked, despite my attempts to cover with a shield thingie. Note to self: Don’t forget the butter before adding the crust on top! and don’t forget some foil in the bottom of oven to catch spills! Great recipe! Thanks so much!
This is the only pie I ever make any more. I LOVE the basic ingredients but in winter I add cranberries to give a bit more tartness. Otherwise a little lemon juice does the trick. I weave the crust on top so it’s pretty. No guilt with this pie-I use half stevia and half sugar and I can’t taste the difference. More cinnamon works too, I use about a tablespoon. It’s in the oven now. Thanks for this!
This is a good start to a pie, but lacks flavor depending on the ripeness of your fruit. I first made this pie following the directions stated here, and it was undercooked (there was no pie jam), the juice was watery, and it lacked flavor. I repeated this pie again and added: a splash of bourbon, more sugar, much more tapioca starch, vanilla to the filling (and let the filling stand a bit more than 20 minutes) and it came out wonderfully. I also did an egg wash on the pie crust for a beautiful effect.
I love the idea behind the pie but it isn’t quite right. I read the comments and took advice from other bakers and made some changes: I did not have enough blackberries and read that many people thought that it was too tart. I lessened the blackberries by 1/2 cup and increased the apples by 1/2 cup. I did not think there was enough filling so I added another cup of apples. I did not have tapioca so I substituted cornstarch, using half the amount. I added an egg wash and sugar to my crust. Results: Very tasty, but I should have cut down on the sugar and added extra cinnamon. I allowed the pie to cool completely and it was still juicier than I wanted. The pie was also thinner than I wanted it to be. The egg wash made my pie too brown in some spots, maybe I did this part wrong. Next time: I will add more apples! Definitely not enough filling for my taste. I will also try it without an egg wash.
This had an amazing flavor but unfortunately my pie fell apart and was very runny. I didn’t have any tapioca so I used cornstarch but I guess I didn’t use enough. Next time I may try adding flour.
Delicious. Made this three times. The first was exactly to the recipe, the last two time without butter. I do not believe the butter makes a difference, and the consistency was better without. This is now a family favorite
not sure if I did something wrong, but the filling never got stiff, stayed runny overnight.
Magique, thank you for an excellent recipe! I make it as suggested but with corn starch instead of tapioca. I also make the pie crust (french pastry pie crust) from this website in my kitchen aid mixer. The whole thing comes out very well, always. See photo
This pie was so delicious! I added some extra cinnamon and it made the pie so good!
I enjoyed this pie, as did all of my guests. I used golden delicious apples, and forgot to peel them first. Luckily, this didn’t ruin the pie one bit. I used sugar in the raw, and skipped the butter to make it vegan.
Just made this for the first time (of many). Added a half cup of frozen blueberries that were in the freezer as well. Crust was great. Even though the ingredients were all fresh, except for the blueberries, it was a little liquidy so I cut a piece and put in a paper towel to absorb the excess. Super easy. Family loved. Will make again and again.
This pie was eaten almost entirely by myself…I love the apple/blackberry combo. The tapioca is a nice touch and the pie gelled nicely together. This is a keeper.