Blackberry + Apple Pie

Kristin | November 22, 2016

Thanksgiving is finally here!! I have been daydreaming about pie, stuffing, mashed potatoes, pie, gravy, turkey, green bean casserole, and pie all month long... did I mention pie? And not just any pie. This year I'm making a Blackberry Apple Pie with this beautiful, festive crust. You might be thinking, "who has time for that?" but let me tell you, it's SO much easier than it looks! I bought a leaf pie crust cut-out for less than $5 and some store-bought pie dough and voila! It's seriously that simple. Plus, when you buy store-bought dough, you can use that extra time to make a statement with a decorative crust. And when you make a pie that looks this good, everyone will think you made it from scratch!

As for the blackberry and apple filling... I can't get enough. The deep flavor of the blackberries combined with the sweet apples and cinnamon is to-die-for and definitely something I'm oh-so thankful for this year. Basically, you just HAVE to try this recipe!

From all of us at California Giant Berry Farms, I hope you have a lovely Thanksgiving holiday!

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Ingredients:

1 package of your favorite pie dough

2-3 cups fresh California Giant blackberries

4 cups sliced peeled apples (I used honeycrisp)

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

4 1/2 teaspoons cornstarch

Instructions:

Heat oven to 375 degrees.

Follow instructions on the pie dough package. With the top pie crust, use your leaf pie crust cut-out until all of the dough is used. Set aside.

In a large bowl, combine blackberries and apples. In a small bowl, combine brown sugar, cornstarch, cinnamon and nutmeg. Stir this into the fruit and toss to coat. Spoon into crust-lined pie plate and top with the leaf cut-outs.

Cover the pie with foil to prevent excessive browning and place in the oven. Bake for 50 minutes. Remove foil and bake for an additional 15-20 minutes or until golden brown.

Let cool for at least an hour before serving.

Enjoy!

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Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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