apple-blackberry pieApple Blackberry pieMy good friend Estelle is an awesome baker. She is an expert in crust, and whether it is for a pie or for a quiche, she knows how to work the dough better than me. She once made this beautiful apple pie with blackberries, and it was the best that I have ever had. I got my hands on the recipe and I am now sharing it with you. I have to admit that I didn’t have enough apples at home, so this pie is more flat than the recipe creates. It is however still good, we enjoyed it for Thanksgiving. If you want to skip the blackberries, add ½ pound of apples.Apple Black Berry Pie



  • 2 cups unbleached all-purpose flour
  • 1/4cup granulated sugar
  • 1/2 tsp salt
  • 1/2 lb, (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
  • 1/4 cup cold water, or as needed


  1. Mix the flour, sugar, and salt in a medium bowl.
  2. Using a pastry blender, cut in the cold butter until the mixture is crumbly, with a few course pieces no bigger than peas.
  3. Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
  4. Gather up the dough, cut in half, pat each into a ball, and flatten each into a thick disk. You can use the dough immediately.



  • Use pastry for double crust pie (above)
  • 2 lbs apples (5 large)
  • 1/2 lb of blackberries
  • 3/4 cup sugar
  • 2-3 tbsp all purpose flour (or 2 tbsp quick cooking tapioca).  Estelle uses the Kraft brand tapioca.
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt


  1. Preheat oven to 400F.
  2. Peel, core and slice apples 1/2 ” thick.
  3. In a large bowl toss all ingredients. Let stand for 10 minutes.
  4. Line pie pan with crust, fill with fruit and dot top with butter.
  5. Cover with top crust, fold under around the edges and cut vents.
  6. Brush top with milk or cream and sprinkle with sugar and cinnamon.
  7. Bake for 30 minutes. Reduce the heat to 350F and cook for another 30-45 minutes until the apple is tender when poked with a knife through vent.
  8. Cool completely and serve. To serve warm re-heat in a 350F oven for 15 minutes. Can be kept for 2-3 days at room temperature.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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