Apple Berry Pie

Total Time:
1 hr 35 min
Prep:
30 min
Inactive:
10 min
Cook:
55 min

Yield:
one 9-inch pie
Level:
Intermediate

Ingredients
  • 4 medium baking apples, peeled, cored and sliced 1/4 inch thick (about 1 3/4 pounds)
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 large egg, beaten
  • Your favorite double-crust 9-inch pie dough (2 discs)
  • 1 egg, lightly beaten
Directions
  • Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes.

  • In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough.

  • Preheat the oven to 375 degrees F. Set an oven rack in the bottom position.

  • On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash.

  • Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.


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    Recipe courtesy of Food Network Kitchen