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Apple-Berry Pie


"A wonderful pie brimming with apples and blackberries."
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1 h 10 m servings 385 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
  2. In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
  3. Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
  4. Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 115
  1. 143 Ratings

Most helpful positive review

This pie, according to my husband, is awesome. The apples really do help smooth the texture. I didn't have any tapioca, so I added about a tablespoon of cornstarch to thicken the berry/apple mix...

Most helpful critical review

A little too tart for what I'm used to in an apple pie. Next time I think I would try to use a sweeter berry, and probably one without seeds :)

Most helpful
Most positive
Least positive

This pie, according to my husband, is awesome. The apples really do help smooth the texture. I didn't have any tapioca, so I added about a tablespoon of cornstarch to thicken the berry/apple mix...

LOVE, LOVE, LOVE this pie. This is by far the best pie I have ever made!! Your berries should be naturally sweet or they can taste tart in the pie....still good. I add a little extra cinnamon an...

Excellent! After making a Blackberry pie, I had a couple of cups of berries left over and tried this recipe, it was way better than the blackberry-only pie-perfect texture and very delicious!!

I come from a family of blackberry pie fans! Grew up picking them every year in anticipation of the great pies mom would make. My son likes blackberry pies, but not all the seeds. Many people...

The description says it all! The apple and blackberry flavors blend together well. My regular blackberry pie is always too seedy; the apples help make the pie more smooth. I will most likely ...

Absolutely delicious!! Wonderful to find a pie recipe using blackberries! Everyone gobbled this pie up in no time! yum!!!

Love this recipe. I chop the apple slices into thirds so the apple kind of gets lost in with the blackberries. Nice not to have as many seeds as traditional blackberry pie. I use 1/2 white sugar...

This was really good & easy to make! I used raspberry instead and Granny apples. I didn't have tapioca, so after the fruits soaked in the sugar, then the leftover juice in the bowl was mixed wit...

The blackberries do dominate the flavor of this pie-- a good thing if you love blackberries. Made this with Splenda Mix and you couldn't tell the difference. Everyone loved it! Will definitel...