Pies are so beautiful! Even the lumpiest, strangest, most shrunken-down crust has a homely beauty that promises deliciousness. Our pie from this week wasn't the best pie we've ever made - it was a little misshapen, a little homemade-looking. But that's all beauty, in our eyes. Here's a look at our pie - full of jammy blackberry goodness, thick and goopy with the natural pectin of blackberries and apples.
Here's a visual tour through our jammy blackberry pie. Pies are both delicious and comforting in a homey way - and we were reminded that the way a pie tastes (not the way it looks) should really be the main point.
Apple-Blackberry Pie with Ginger
makes 1 9-inch pie
1 recipe for double pie crust
3 cups of frozen blackberries
1/2 cup light brown sugar
1/4 cup sweetened crystalized ginger
2 Golden Delicious apples, peeled, cored, and chopped
1/2 teaspoon nutmeg
Pinch of salt
1 tablespoon cornstarch
1 egg, beaten thoroughly
1 tablespoon butter, cut into small pieces
Mix the blackberries with the brown sugar and set aside. Roll out half of the the pie dough and press into a greased pie pan. Trim. Put in the freezer to chill. Roll out the other half of the dough into a round top crust or cut out shapes instead. Put these pieces into the freezer as well.
Chop the ginger finely. Peel, core, and chop the apples. Mix the nutmeg, salt, and cornstarch in a small bowl.
Mix the blackberries, ginger, and chopped apples. Sprinkle the cornstarch mixture over the fruit and stir thoroughly until well combined; you shouldn't see any white flecks in the bowl.
Remove the pie dough from the freezer. Lightly brush the inside of the pie dough with the beaten egg. Pour the filling into the pan and top with cut-out dough. If doing a full top crust, cut slashes in the top. Brush top crust with beaten egg.
Bake at 375°F for 35-40 minutes or until filling is bubbling and crust is golden brown.
(Images: Faith Durand)
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PIE! And you combined my two favorite kinds - apple and blackberry. Way too many mouthwatering photos, though, Faith. At least for a girl who's miles and miles from any pie - or blackberries! Though I do have a huge sack of apples. . . Love the idea of tossing in that sweet ginger (maybe I'll actually move beyond eating it straight from the bag). I bet it would be good in a plain apple pie, too. Thanks for the pie inspiration. I'm loving and hating pie month! ; )
But I love the handmade/homemade look in pies (and cakes). Homemade always tastes better than store-bought; even from really good bakeries. The more perfect a pie or cake looks, the more disappointing the taste in my experience... this pie looks sooooo luscious!
Impressively flaky crust, lovely jammy-looking filling. I can only imagine the tasty results!
This is so fantastic! I can barely contain myself.
Beautiful pie, and beautiful plates! Please tell where you got them!
Ack, I'm sad to admit something when horrifically wrong. I've always wrestled with getting the pie crust right and it for once it turned out GREAT, but the filling...was bleh. The taste wasn't the issue, it was that it didn't gel. Were the frozen blackberries supposed to be thawed on the counter? I followed the directions above and it did not turn out so great. Help!
I also sad the same problem with the filling. It was super juicy and make the crusts soggy. It was still edible, but I had to drain the pie before serving it. What went wrong?
Re: the problems with the filling. That is strange - I've made this quite a few times and every time it gels terrifically; there's a lot of pectin in apples and blackberries, and the cornstarch helps too.
So I am not sure what to say, other than, yes, if you are concerned about wateriness thaw and drain the berries. Also, make sure you bake until the filling is very bubbly and let it cool completely before serving.