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–+ servings

Apple and Fresh Berry Pie

Fresh Apple Berry Pie
Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
cool time: 3 hours
Total Time: 4 hours 15 minutes
Servings: 8
This Apple and Fresh Berry Pie is perfect for summer! Cooked apple filling with fresh berries in a home made pastry. Baked to perfection at 425 for 45 minutes!

Ingredients 

  • 1- double crust pie pastry, prepared, recipe linked in post
  • 6-7 small Granny Smith apples or 7 cups peeled, cored and sliced
  • 1 cup granulated sugar
  • ¼ cup dark brown sugar, light works too, see recipe notes
  • Dash of salt
  • 1 teaspoon cinnamon
  • ¼ cup water
  • 3 tablespoon water
  • 3 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 cups fresh berries, blackberries, raspberries, blueberries, marionberries, or tart cherries

Instructions

  • Early in the day, or 1-2 hours before baking, Prepare pastry in a 9 inch standard pie plate, (not deep dish) cover and chill for one hour or up to one day before.
  • 30 minutes before baking, preheat oven to 425 and place rack on lowest level in the oven.
  • In a saucepan, place prepared apples, sugars, salt, cinnamon, and ¼ cup water on medium high heat, uncovered for 8-10 minutes stirring every few minutes to avoid burning or sticking to bottom of pan. The apples should be soft, but not mushy.
  • Pour 3 tablespoons cold water and 3 tablespoons cornstarch into a cup. Whisk until smooth.
  • Slowly pour into the pan with apples, cook for one minute until bubbly. Fold apples until sauce thickens and coats fruit. Remove from heat, stir in one tablespoon of butter while hot.
  • Scrape the fruit mixture into a shallow bowl to cool, stir and refrigerate for 15 minutes.
  • Gently fold 2 cups fresh berries into the apple mixture.
  • Pour the fruit filling into the bottom prepared crust. Top with pastry, seal sides of pie, crimp, and cut slits for steam to escape. Sprinkle lightly with sugar.
  • Bake at 425 degrees for 45 minutes on the bottom rack. the pie should be golden brown on top and the filling should visibly bubbly on top.
  • Cool for 2-3 hours before slicing.

Notes

  • Best to use a 9 inch pie plate for this recipe. Do not use a deep dish. 
  • If using a sweet berry, omit the brown sugar or only use 1 cup total of sugars. 
  • Make sure to wait 2-3 hours before cutting into the pie to avoid a soupy pie! This allows the filling to cool and set up. 
  • Our favorite pie crust recipe is found here. 
  • The pie may be cooled after an hour in the refrigerator if needed. Do not cover, just cool for an additional hour, remove and serve. 
  • To store pie, leave on counter top, do not cover.