Prep 15 mins
Cook 55 mins
This has become an absolute holiday favorite. It is possibly the most delicious pie I've ever tasted, and not even that difficult to make. You can vary the types of berries easily, but I find a mix of blackberries and raspberries tastes best.
- 1 pie crust
- 1 cup sugar
- 4 teaspoons quick-cooking tapioca
- 1 teaspoon ground cinnamon
- 1 cup fresh blackberries
- 1 cup fresh raspberry
- 2 cups apples, peeled and sliced
- 2 tablespoons butter, cut up
- Prepare pie crust pastry and separate into two balls. On lightly floured surface roll out one into a 12-inch circle. Transfer the rolled out pastry onto a 9 inch pie plate.
- In large mixing bowl, stir together sugar, tapioca, and cinnamon. Add the berries and apple slices. Toss gently until coated. Let stand 15 minutes.
- Sppon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
- Roll out remaining pastry into a 12-inch circle. Cut slits to let steam escape. Place pastry over the filling. Trim the top crust to 1/2 inch beyond the edge of the pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
- Bake in a 375°F oven for 25 minutes. Remove the foil and bake 20-25 additional minutes. Should be golden brown with bubbly filling. Cool on a rack.
This IS the best pie I've ever had....hands down! Everyone at the table reached this conclusion when I served it. I prefer it with just apples and blackberries (double the blackberries in place of the raspberries), but the red raspberries do add a dash of color. Choosing the right apples can make or break the recipe as with all apple pies. Granny Smtih's get my vote.