Berry Pie is amazing. But Apple Berry Pie is the best!
I started making apple berry pie when my husband decided he didn’t really like berry pie. By adding some delicious cooked apples, my problem was solved. And the end result was really tasty.
My first attempt at adding apples to berry pie failed because I didn’t cook the apples first. The berries were perfectly cooked but the apples were dry and crunchy. Cooking the apples on the stovetop with sugar, spices, and lemon really makes a difference. I also layer the pie with the apples on the bottom and I love how it looks and tastes.
The berries are mixed with sugar and cornstarch and then poured into the crust, on top of the apples.
Adding a flower crust on a pie always has a huge impact and I love how much everyone appreciates the extra work. I make my pastry using a very popular recipe and then roll it out pretty thin. Using a biscuit cutter, I cut out a lot of once and a half-inch circles.
Take three circles and layer them as seen below. Roll the up, starting with the top circle first. Pinch slightly so the rolled circles stay together.
Cut the rolled circles in the center.
Place the cut side down and gently separate the edges of the circles to make a flower appearance.
Add to the top of the pie as seen below. You can use any design you want. I added some cut leaves around the outside of the pie crust.
Place in the oven with a piece of foil over the top for the first twenty minutes.
Bake 25 minutes more and enjoy!
Shop these wonderful items to make your own perfect pie!
- 2 cups flour flour
- 1/2 teaspoon salt
- 2/3 cup butter, frozen and cubed
- 6 tbl ice water
- 2 cups apples peeled and thinly sliced, I used Granny Smith
- 1 tsp lemon juice
- 1 1/2 cups water
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg freshly ground if possible
- 1 tablespoon butter
- 1 large egg, beaten
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 2 cups fresh blueberries
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter, chopped
Add the 2 cups flour, 1/2 teaspoon salt, 2/3 cup butter, and 6 tablespoons ice water to a food processor. Pulse until the ingredients form pea-sized crumbles.
Form crust into two even balls, knead into a ball quickly and wrap in saran wrap. Place in the fridge until needed.
2. Place the first pie crust in the bottom of the pie plate and brush the pie crust in the pie plate with half the egg.
To make the cooked apples:
Drizzle the lemon juice over the apple slices.
Place the water, brown sugar, granulated sugar, cornstarch, cinnamon and nutmeg in a large pan.
Bring to a simmer, stirring occasionally.
Bring the mixture to a boil and cook for 1 minute or until just thickened.
Add the apples to the pan and stir to coat with the sauce. Lower the heat to medium and cook until the apples have softened about 10 minutes.
Add the butter to the pan and stir until it has melted.
Cool the apple filling for 10 minutes, then add as the first layer over the pie crust.
Berry Pie Filling:
Toss the fruit with the sugar and cornstarch then pour it in the pie crust and top with the butter. Top with the second pie crust, trim excess, brush with the remaining amount of egg.
Bake at 425 degrees with the edges covered in foil for 15 minutes then reduce to 375 degrees, remove the foil, and bake for an additional 30 minutes before cooling completely.