Blackberry Apple Pie

cooking.nytimes.com

⅔ cup/140 grams granulated sugar

¼ cup/34 grams cornstarch

2 teaspoons apple pie spice or your favorite blend of baking spices

¼ teaspoon fine sea or table salt

12 ounces/340 grams blackberries (about 3 scant cups), cut into halves

3¼ pounds/1½ kilograms tart-sweet apples (about 8 medium), such as Ginger Gold and Honeycrisp, peeled, cored and cut into ½-inch cubes

1½ tablespoons fresh lemon juice

1 full recipe All-Butter Pie Crust, chilled as 3 disks for a double-crust lattice pie

All-purpose flour, for rolling

2 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons heavy cream

Sparkling or other coarse sugar, for sprinkling

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer