Recipe by SYRAH4689
"I know apples in a blackberry pie seem a little weird but my grandma swears they soak up the juice and now I can't enjoy a blackberry pie without them."
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distilled white vinegar
2 1/2 cups
cold unsalted butter, cut into small cubes
ice water, plus more as needed
apple, peeled and cut into 1/2-inch thick slices
Well now.. nothing like a blackberry pie according to my husband. I had some problems with the amount of moisture in crust.. alot of water, along with the addition of the vinegar and egg.. so I ended up only using 3 or so TBS.. USE CAUTION HERE! I also whipped it up in my food processor. No muss, no fuss! I prefer my own family recipe for crust, but I like to try a recipe exactly as written at first - it's not fair to stray from a recipe then criticize it. My pet peave! I think your Grandma is wise beyond her years.. blackberry pies are either incredibly way too juicy or they are thickened way too much with flour or cornstarch - this is just perfect. I did use frozen blackberries and added a tablespoon of flour to toss into them though.. just to be on the safe side. From a former Oregonian, I can attest that Oregon blackberries are the best anywhere on earth.. we had them growing wild everywhere.. and I could never keep my horses, or my husband out of them! Delish, thanks for sharing.
Would someone please tell me what went wrong? I feel I am a seasoned baker but my pie was soup. I put lots of apples in the bottom of the shell, berries, etc. The crust was perfect, easy to make and roll out and tastes pretty good. The filling was a disaster. It didn't thicken even one little bit. Very disappointing. I will make the crust again, but the filling needs thickener.
My Granma was born in 1890 and this is her exact recipe for crust and pie filling! On the prairies of Minnesota (think Laura Ingalls) they used wild blackberries and grated crab apples. As one poster said, the apples don't SOAK up the juices; it's the natural pectin in the apples that gels the juices. I've been making and eating this pie for 60 years; it's nice to see this recipe published.
Very good recipe. Instead of cutting the apple I grated it on the large holes of a boxed grater then squeezed the juice out in a towel, and mixed in with the blackberries (saw this technique on a public radio program for blueberry pie). The pectin that the apple releases is what helps to thicken up the pie.
This is very similar to my husbands grandmother's pie, same crust - filling slightly different. The berries are 3 cups and apples 3 cups and add a teaspoon of cinnamon and some thickner like cornstarch or tapioca. I like a little more apple because of the seeds of the blacberries. If anyone else has the same thing about seeds this will give you the same blackberry taste without so many seeds.
the apples did an amazing job taking in the extra juices from the black berries. It was a very unique and great tasting dish.
My first pie, EVER. Making, not eating. I've eaten many. Sarah walked me through it, step by step. Even showed me how to use the medieval torture device cleverly disguised as an apple peeler/corer she kept out on the counter. Great pie, though I'm not convinced the apple slices in the bottom of the crust do anything to absorb the liquid. They're great in the pie, however! Thank you, Sarah!
If you will use pears instead of apples, pears are much sweeter and you won't have to use as much sugar. I'm going to try this with 2 small pears and use 1/4 c of sugar. I am going to mix the pears throughout the mixture instead of laying on the bottom. This is a little trip I learned years ago with making sweet apple pies when your apples are tart and lessening the sugar for a healthier pie.
Pear juice is many times added to fruit juices for sweetening so less sugar is used. Check your fruit juice ingredients the next time you purchase a bottle.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Blackberry Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 135
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