APPLE AND BLACKBERRY PIE

My 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.

BUTTER PIE DOUGH (DOUBLE CRUST)

INGREDIENTS:

• 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

DIRECTIONS

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.

APPLE BLACKBERRY PIE

INGREDIENTS:

• 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

DIRECTIONS:

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.