Recipe: Apple-Blackberry Pie with Ginger

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.

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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.

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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.

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(Images: Faith Durand)

Per serving, based on 2 servings. (% daily value)
Calories
500
Fat
7.8 g (11.9%)
Saturated
4.1 g (20.6%)
Trans
0.2 g
Carbs
111.2 g (37.1%)
Fiber
17.4 g (69.6%)
Sugars
83.3 g
Protein
4.6 g (9.1%)
Cholesterol
15.3 mg (5.1%)
Sodium
23.4 mg (1%)

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Baked Good, Baking, Dessert, Recipe

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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