Reviewed: Feb. 24, 2012

Excellent flavor combination!

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Reviewed: Feb. 3, 2012

Filling is delicious but very soupy (a surprise considering the tapioca). I'll make it again but will use a lattice style for top crust to try to dry it out.

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terri

Reviewed: Jan. 26, 2012

Excellent recipe! Just the right combination of blackberries and apples. This will definitely become a regular in our house.

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texas_girl

Reviewed: Jan. 7, 2012

Simple, easy, and delicious. No fail dessert sure to please!

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~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 27, 2011

Being a NEW baker, I made this pie and loved it. I used a deep dish pie plate so the 2 cups of apples and berries is not nearly enough. So I increased the amount of apples from 2 cups to 4 heaping cups and berries from 2 cups to 3 heaping cups which made it more full to my liking. I increased the cooking time another 15+ minutes......could have gone a little more. I also increased the cinnamon and sugar some but not alot because the apples (Granny) and Berries give alot of flavor anyway. I took one persons advise of adding 1 tablespoon of Cornstarch. I think next time I will try 2 tablespoons....especially because I use more apples and berries. Great tasting though and will make again for sure......

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Suzanne

Reviewed: Dec. 13, 2011

SO good! This has been a hit every time I've made it - I prefer raspberries to blackberries, and I like the sweetness of Gala apples the best. Also, I've never used tapioca so I just substituted flour as that's what I had around the house, and I think it turned out great! Overall a fantastic pie and I've gotten so many compliments on it. Mmm!

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AmandaS

Reviewed: Nov. 29, 2011

I used a frozen store crust, frozen blackberries and fresh granny smith apples (only needed 2 big ones). I brushed some egg white on the top crust and sprinkled some sugar on top before baking. This pie looked like it came out of a magazine...and got rave reviews on taste too!

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HAPAHAOLE76

Reviewed: Nov. 27, 2011

Loved the fruiat combo! Made with a flaky butter crust and this may be the new family favorite!

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ANGELICAGGIE06

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Euless, Texas, USA

Reviewed: Nov. 25, 2011

This was very good. I used a deep dish pie plate and wished I'd put more fruit in the filling. Also, the recipe didn't specify what type of apples to use(baking, tart or other). I used sweet eating apples, thinking the blackberries might be a little sour. I think it might have a little more flavor that way. I used 3/4 tsp. of cinnamon and a little nutmeg.

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Lisa B

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Thornton, Colorado, USA

Reviewed: Nov. 24, 2011

Wow! Not only did this pie TASTE delicious,. but it looked b-e-a-u-t-i-f--u-l-! I did change a couple of things though. Instead of "fresh blackberries" I added frozen blueberries, frozen raspberries and a package called "frozen mixed berries" including blackberries, raspberries, and a couple other berries. I used a pre-made crust from Mrs. Smith's. I came out flaky which was nice and I also did NOT add a top covering layer of dough. I also purposely smushed some of the berries and it added a nice smooth yet crunchy kind of texture. The apples were a nice touch.. I used 2 whole ones, not peeled instead of 2 cups, peeled, cored.

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