Apple berry pie
Updated: Apr 27, 2019
A delicious twist on apple pie that I discovered last summer when I had some berries I wanted to use up. This pie filling has quickly become one of my favourite options because it tastes amazing and has a beautiful colour, even after it's baked!
Apple pie filling is prone to drying out if it doesn't have a top crust, so you definitely want to make this a 2-crust pie. If you want to try your hand at pie art while making this, see my note at the bottom for tips on baking the top and bottom separately without drying out the filling.
Pie dough of your choice (enough for a bottom crust and a top crust)
100 g raspberries (*see note)
100 g blackberries
2 tbsp lemon juice (juice of half a lemon)
7 cups apple slices (I used 5 Cortland apples)
1/2 cup granulated sugar
1/4 light brown sugar
1 tsp cinnamon
30 g (1/4 cup) flour
1 tsp cornstarch
1 tbsp cold unsalted butter, cubed small
1 tbsp milk
(optional) 1 tsp turbinado sugar
Using an immersion blender, combined washed raspberries and blackberries and blend well.
Set a fine mesh strainer over a large bowl and add lemon juice through strainer to ensure no seeds go into your filling, then add blended berries to strainer to remove the berry seeds. Use a spoon to press the filling against the strainer to get as much of the juice as possible. Scrape your spoon along the underside of the strainer to make sure you get all that good stuff stuck to the bottom of the strainer. Throw out the seeds.
Add apple slices to large bowl with berry purée 1 cup at a time, stirring into purée to prevent the apples from browning.
Add sugars, cinnamon, flour and cornstarch and mix well. Set filling aside so apples can soften. If making in advance, put the filling in an airtight container and store in the fridge for up to 3 days.
Assembling the pie:
Preheat oven to 400F and line a baking tray with tinfoil. Place pie dish onto baking tray (this is so that any juices that spill out won’t make a big mess in the oven).
Roll out first pie dough and line pie dish, then trim off excess dough.
Using a slotted spoon, scoop about apple slices into the pie. Add some but not all liquid (I leave about 1/2 cup behind). Add cubed butter over top of the filling.
Roll out second pie dough and cut a vent into the middle using either a cookie cutter or a knife to make several slits. Add top crust and seal edges with a fork.** Trim excess dough.
In a small bowl, mix together egg and milk to create an egg wash then using a pastry brush apply a thin layer of it over the pie top. Sprinkle on turbinado sugar (optional).
Bake for 20 minutes then reduce temperature to 375F and keep baking for another 40-50 minutes. If you scan see the filling, it should be bubbling up between the fruit slices and you will get a bit of juice spilling out. At the 20 minute mark when you lower the temp, if you notice the edges are getting a little dark already you can use tin foil to make a pie shield (basically leave the middle exposed and have foil loosely tented all around the edges).
Allow pie to cool for at least 4 hours before serving. Can be stored in the fridge for up to 7 days if tightly covered with plastic wrap, or up to 3 months in the freezer. Pie is best served at room temperature.
*If your raspberries don't have a very strong taste (such as if you're using frozen berries or it isn't peak berry season) you can add 2 tsp of sifted freeze dried raspberry powder to boost the raspberry flavour a bit.
** I baked my pie top separately on a baking tray at 400F for 10-12 minutes. To bake the base pie, I covered it with tin foil with a vent cut into the foil so the apples wouldn't dry out. As soon as the base pie was out of the oven I added the top onto the pie using a cake lifter and pressed down gently all around the edges to seal it. I have videos available in my instagram highlights that show how this was done.