Blackberry and Apple Pie


We are lucky enough to have access to delicious apples from northern Georgia, where the apples are so juicy you need to hold a napkin in one hand while you eat with the other. I like to mix assorted varieties, with tart and sweet flavors, such as Honeycrisp, Empire, and Rome Beauty. Choose the local apples you like best; most any variety will pair well with plump fresh blackberries.


  • 1 recipe Extra-Flaky Piecrust
  • cups blackberries
  • 2 teaspoons grated lemon zest
  • 1 teaspoon fresh lemon juice
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cardamom
  • pounds apples (see the headnote), cored, peeled, and sliced ½ inch thick
  • 1 large egg, lightly beaten with a pinch of fine sea salt for egg wash
  • Coarse sugar or Raw sugar for sprinkling


Roll out one disk of dough, fit it into a 9-inch pie pan, and refrigerate for 30 minutes, then “dock” the bottom of the crust and return it to the refrigerator (see How to Roll Out the Perfect Piecrust). Roll out the second disk to a 12-inch circle, place on a baking sheet, and refrigerate.

Position a rack in the lower third of the oven and preheat the oven to 400°F.

Put the blackberries in a large bowl, add the lemon zest and lemon juice, and toss gently. Transfer 1 cup of the blackberries to a small bowl and coarsely mash them with a fork, then mix them back in with the whole berries. Set aside for about 15 minutes.

In a small bowl, mix together the granulated sugar, cornstarch, salt, and cardamom. Gently toss the apples with the blackberries, then toss the fruit with the sugar mixture.

To assemble the pie: Pour the fruit filling into the crust. Brush half of the egg wash over the edges of the bottom crust. Place the top crust over the filling and press the edges together to seal. With kitchen shears, trim the crust to ½ inch from the edges of the pie pan. Leave it uncrimped to show off the flaky layers of the crust once baked. Place the pie in the refrigerator to chill for 15 minutes.

Remove the pie from the refrigerator and brush the top crust with the remaining egg wash and sprinkle with coarse sugar. Cut slits in the top of the crust. Bake for 15 minutes, then reduce the oven to 375°F and bake for an additional 45 to 50 minutes, until the crust is golden brown and the fruit is bubbling. Cool on a wire rack, 2 to 3 hours. The pie can be refrigerated for up to 2 days.