Blackberry-Apple Pie


Blackberry-Apple Pie
This apple-and-berry-packed pie is extra-tasty because of the white-Cheddar cheese crust that provides a sigh-worthy companion for the sweet fruit filling.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold butter, cut into pieces
  • 1 1/2 cups (6 oz.) shredded white Cheddar cheese
  • 1/2 to 3/4 cup ice water
  • 1 large egg, lightly beaten
  • Blackberry-Apple Pie Filling
  • 1 tablespoon sparkling sugar

Preparation

  1. Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in cheese. Drizzle 1/2 cup ice water over flour mixture, stirring with a fork until dry ingredients are moistened and dough is crumbly but forms a ball when pressed together, adding more ice water, 1 Tbsp. at a time, if necessary (up to 1/4 cup). Divide dough in half. Place each half on a large piece of plastic wrap. Shape each dough half into a flat disk. Wrap each disk in plastic wrap, and chill 2 to 24 hours.
  2. Preheat oven to 400°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate; trim off excess crust along edges. Brush edges of crust lightly with egg; reserve remaining egg. Spoon Blackberry-Apple Pie Filling into crust, mounding filling slightly in center.
  3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp edge of crust. Brush lattice with reserved egg; sprinkle with sparkling sugar. Place on a baking sheet.
  4. Bake at 400° on lower oven rack 45 to 50 minutes. Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Cool on a wire rack 2 hours.

Try This Twist! Cranberry-Apple Pie: Substitute Cranberry-Apple Pie Filling for Blackberry-Apple Pie Filling. Prepare as directed.

Blackberry-Apple Pie Filling

Make ahead: Prepare through Step 2. Chill up to 1 week. Stir in berries before spooning into crust.

Ingredients

  • 3 pounds Granny Smith apples
  • 3 pounds Braeburn apples
  • 1 1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup butter
  • 1 (12-oz.) package frozen blackberries (2 cups)
  • 1 tablespoon all-purpose flour

Preparation

  1. Peel apples, and cut into 1/2-inch-thick wedges; toss with sugar and 1/2 cup flour.
  2. Melt butter in a large skillet over medium-high heat; add apple mixture, and saute 15 to 20 minutes or until apples are tender. Remove from heat. Cool completely (about 1 hour).
  3. Toss frozen blackberries with 1 Tbsp. flour, and stir into apple mixture. Use immediately.

Cranberry-Apple Pie Filling

  1. Omit blackberries and 1 Tablespoon flour.
  2. Reduce remaining flour from 1/2 cup to 1/3 cup.
  3. Stir in 1 cup sweetened dried cranberries just before removing apples from heat in Step 2.
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