Deep-dish apple and blackberry pie with a sugared double crust.
Makes: one 9-inch deep-dish pie | Total Time: ~2 hours plus 3 hours cooling
Ingredients
Crust
- 2 refrigerated pie crusts or 1 homemade double crust
Filling
- 2 1/2 lb apples, mix of Honeycrisp and Granny Smith, peeled, sliced 1/4 inch
- 1 1/2 cups blackberries, fresh or frozen
- 2/3 cup sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 Tbsp butter, diced
Top
- 1 egg beaten with 1 Tbsp water
- 1 Tbsp coarse sugar
- Whipped cream or vanilla ice cream, for serving
Instructions
- Toss the filling ingredients except butter. Rest 15 minutes, drain all but 1/4 cup juice.
- Line a deep-dish plate with one crust. Mound in the filling, dot with butter.
- Top with the second crust or a lattice. Crimp. Vent a solid top.
- Egg wash and coarse sugar. Chill 15 minutes.
- Heat oven to 425°F with a sheet pan below.
- Bake 20 minutes, then 375°F for 40 to 50 minutes until thick juices bubble. Foil the edges if needed.
- Cool at least 3 hours.
Tips
Drain the juice: prevents a soupy bottom.
Frozen berries: add straight from frozen, plus 5 minutes.
Inspired by Hero's Feast