This recipe has a twist on the traditional apple pie dessert, with the addition of blackberries adds a really unique flavor to it!
Preparation Time: 20 mins
Cook: 50 mins
- 1/4 cup butter
- 1 tablespoon all-purpose flour
- 1/4 cup water
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon lemon juice
- 1 (6 ounce) container blackberries, halved – divided
- 1 recipe pastry for a 9-inch double-crust pie
- 4 large Granny Smith apple – peeled, cored, and sliced
Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into a butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete the remaining steps. Stir sauce occasionally.
Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into the crust. Cut the remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over the pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the sauce is bubbling, 35 to 45 more minutes.