Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, chilled and diced
- 5 tablespoons ice water
- 6 cups thinly sliced apples
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the flour and salt. Add the diced butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal parts, flatten into disks, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. In a separate mixing bowl, combine the sliced apples, blackberries, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Mix well.
5. On a floured surface, roll out one of the dough disks into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
6. Pour the fruit mixture into the pie crust.
7. Roll out the second dough disk into a 12-inch circle. Cut the dough into strips and arrange them in a lattice pattern over the fruit filling.
8. Brush the beaten egg over the lattice and sprinkle with coarse sugar.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Allow the pie to cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 357
Fat: 17g
Saturated Fat: 10g
Cholesterol: 72mg
Sodium: 154mg
Carbohydrates: 50g
Fiber: 5g
Sugar: 25g
Protein: 3g
Substitutions for ingredients:
- You can use frozen blackberries instead of fresh.
- You can use a premade pie crust instead of making your own.
Variations:
- Add a tablespoon of bourbon to the fruit mixture for a boozy twist.
- Top the pie with a streusel topping instead of a lattice crust.
Tips and tricks:
- Make sure the butter is chilled before mixing it into the flour to ensure a flaky crust.
- Use a variety of apples for a more complex flavor.
- Place a baking sheet under the pie dish to catch any drips.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh blackberries
- Whipped cream
Pairings:
- Coffee
- Hot tea
Suggested side dishes:
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Wash the blackberries and apples thoroughly before using them.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Apple pie has been a popular dessert in America since the colonial era.
- Blackberries were used by Native Americans for medicinal purposes and were later incorporated into pies and other desserts.
Flavor profiles:
- Sweet
- Tart
- Fruity
Serving suggestions:
- Serve the pie warm or at room temperature.
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