Apple & Blackberry Pie

"This pie won the state fair two years running... the fair in question run and hosted by my four-year-old. HOWEVER, it is her favorite pie, and a fan favorite of everyone who's tried it. A flaky, buttery pie crust, tart blackberries, and sweet candied apples. From my family to yours, I hope you enjoy it as much as we do. Happy holidays!"

It's the day before Thanksgiving and you still haven't settled on a dessert!

But fret not, my fine-feathered friend, I have just the thing. A twisted apple pie with caramelized apples, tart blackberries, butter, flaky pie crust, sugary cinnamon and sea salt, all topped with a homemade whipped cream. Here's the real hook - it only takes ONE HOUR. Leaving you more time for the 1,001 other things you need to do.

You can use a pre-made pie crust, like I did, or make your own homemade. You could also opt for a crumble topping, rather than a lattice pie topping. Either way, this pie is incredible. The blackberries pair so well with the apple, and since it's a fruit-based pie, it isn't heavy like all the others. More light, airy, refreshing, and perfectly sweet.

Happy Holidays!

Tips:

• You can substitute the pre-made pie crust with your favorite homemade pie crust recipe. I just catered this recipe toward saving as much time as possible during the busy holiday season.

• Choose a variety of apples. The more flavors you choose, the better the pie will taste.

• You can save even more time by using store-bought whipped cream, but we highly recommend making it fresh.

• Use fresh lemon juice and some orange zest to perfectly complement the fruit in this pie. And never leave out the flaky sea salt and sprinkled sugar topping.

"A twist on classic apple pie that you'll love for years to come."

If you make this pie, please leave a comment below or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to every comment. Snap a picture of your recreation and tag me on Instagram! Looking through the photos of recipes you all have made is the favorite part of my day! <3

HOW TO MAKE IT?

Follow the step by step pictures below, and jump to the very bottom for the written details 🥰

Apple & Blackberry Pie

Ingredients:

Filling:

• 1 Granny Smith apple

• 1 Honeycrisp apple

• 1/2 cup blackberries

• 1 tsp baking powder, pinch salt

• 1 tsp cinnamon

• 1 tsp apple pie spice or allspice

• 2 tbsp lemon juice

• 1/4 - 1/2 cup sugar *

• 1 tbsp chia seeds *or flour/cornstarch

• 1/4 cup honey or maple syrup

• 1 pkg double-crust pie pastry, thawed

Whipped Cream:

• 1 cup (240 mL) heavy whipping cream, or heavy cream

• 1/4 cup powdered sugar (or 2 - 4 tbsp brown sugar)

• 1 tsp vanilla extract

• Pinch sea salt

Coconut Whip (Vegan Alternative)

• 13.5 oz full-fat coconut milk (chilled)

• 2 tbsp honey, maple syrup, or powdered sugar

• 1 tsp vanilla extract

• Pinch sea salt

(makes 1 small pie)

Method:

WHIPPED CREAM:

1. Place a large mixing bowl into the freezer and chill for about ten minutes.

2. Add the cream, powdered sugar, and vanilla extract to the chilled bowl.

3. Slowly whisk the ingredients together, and then whisk a bit more vigorously until stiff peaks begin to form. This could take 3 - 4 minutes. Store in the fridge until you're ready to scoop!

FIILLING + PIE:

1. Preheat your oven to 420F.

2. In a large mixing bowl, combine baking powder, spices, sugar, chia seeds, and whisk to combine. Core and thinly slice your apples. I only needed to use half of each apple for this pie, making it one apple total. I thinly sliced AND diced my apple slices for varying texture.

3. Slowly fold in the apples into the mixing bowl with the dry ingredients. Pour in the honey and lemon juice. Mix everything once again until all the apples are coated.

4. Pour your coated apples into a large skillet or pot, greased with 1-2 tbsp butter. Cook over medium-low heat, stirring frequently, until the mixture has thickened and honey has begun to caramelize, ~5 minutes. Once finished, pour back into the same mixing bowl and gently fold in the blackberries.

5. Carefully lay your pre-made (or homemade! you do you, boo) pie crust over your pie tin, making sure the dough fills out the bottom and sides of the pie tin. This leaves a big cavity for you to add the apple blackberry filling into. BEFORE pouring in the filling, sprinkle one tablespoon of flour to cover the bottom of the pie crust. Now you can pour in the filling.

6. Since I made a mini pie instead of a full-sized pie, I had plenty of leftover pre-made pie crust that I pulled off around the circumference of the pie. If you do the same, just make sure you leave enough dough around the edge of the pie to pinch up round the sides. I took my leftover pie dough, rolled it out once, then used a pizza cutter to make thin strips. These thin strips made the lattice topping for my pie : ) If you make a full-sized pie, you'll need a second pre-made pie crust to top your pie. *If you prefer, you could make a crumble topping instead. Dealer's choice.

7. Brush the top of the pie with melted butter or egg (I used a mix of both), and then sprinkle with sugar. Bake at 420F for 10 minutes, then reduce the heat to 350F and bake 30 minutes. The top of the pie should be golden brown with slightly crispy buttery edges.

If you are making a normal sized larger pie, you’ll need to bake ~50 minutes total (keep the reduction of heat I mentioned above). While baking, you can make the fresh whipped cream.

8. Once finished baking, allow the pie to cool completely, at least 20 minutes, before storing, or slicing and removing from the pan. Top your pie with a big dollop of homemade whipped cream and tuck in! Happy Thanksgiving, loves.

*wrap in plastic wrap and store in a sealed container in the refrigerator for up to one week. *Nutritional values may vary based on what you use.