Blackberry and Apple Pie

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 2-crust
  • 3 cups fresh blackberries, picked over, washed and drained
  • 1 cup thin slices of peeled green apples
  • 2⅔ tablespoons quick-cooking tapioca
  • 1 cup sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons butter


  1. Preheat oven to hot (450°F.).

  2. Line a nine-inch pie plate with half of the pastry.

  3. Combine the blackberries, apples, tapioca, sugar and cinnamon. Mix well and transfer to the prepared pie plate.

  4. Dot the filling with the butter and cover with the remaining pastry. Seal and flute the edges. Pierce the pastry with the point of a knife to allow the steam to escape during baking.

  5. Bake for ten minutes. Reduce oven heat to moderate (350°F.) and bake for about thirty minutes longer, or until pastry is browned. The pie may be served either warm or cold, with whipped cream or ice cream.

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