Apple Berry Pie Food

APPLE-BERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
• In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
• Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
• Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

BERRY APPLE PIE

Steps:

• In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

APPLE-BERRY TWIST PIE

Steps:

• Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
• Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.

APPLE BERRY PIE

Steps:

• Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes.
• In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough.
• Preheat the oven to 375 degrees F. Set an oven rack in the bottom position.
• On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash.
• Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.

APPLE BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
• Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

APPLE-BLUEBERRY PIE

Steps:

• Heat oven to 425. Prepare pie crust as directed on package for one-crust filled pie using 9 inch pie pan.
• In large bowl, combine all filling ingredients; mix well. Set aside.
• Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients; mix with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
• Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent excessive browning. Cool 2 hours. Serve warm or cold.

APPLE BLUEBERRY PIE

Steps:

• Preheat oven to 425°F.
• In a large bowl,stir together sugar,cornstarch and salt.
• Add apples,blueberries and lemon juice;toss to coat the fruit.
• Turn into pastry lined 9" pie plate.
• Dot with margarine.
• Add top crust; seal and flute edge.
• Pierce top crust evenly with a fork to allow steam to escape.
• Bake in oven until crust is browned and filling is bubbly.

BERRY APPLE-BUTTER PIE

Steps:

• Make the apple butter: In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider. Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
• Add the raspberries and blackberries and stir to combine. Cook for 1 minute, stirring to prevent scorching, then turn off the heat. Use a potato masher or immersion blender to break the mixture down to a coarse purée, being careful not to turn it into a paste.
• Return the pot to medium heat and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes; the apple butter is ready when you can dip a spoon into the pot and lift it out without any of the mixture dripping. You should have about 5 cups of apple butter. If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups. Cool completely.
• On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
• In a medium bowl, whisk the egg into the cooled apple butter until well combined. Pour into the prepared crust and smooth into an even layer. Refrigerate while you prepare the top crust, about 15 minutes.
• Roll out second disk of dough to ¼-inch thickness. Cut out triangles with 1-inch sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3-inch border. (You don't want cutouts on the portion you're going to crimp.) You can use a cutter, trace from a paper stencil or cut the shapes freehand with a paring knife. Place the cutouts at least ¾ inch apart. Remove and discard the cutouts, or egg wash them and use the same day to decorate another pie.
• Remove the pie from the refrigerator. Starting at one end of the top crust, gently roll up the crust onto the rolling pin. Gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie. Trim away any excess crust with scissors, leaving ½ inch all the way around the outside rim of the pie plate. Pinch the edges together to seal, tuck them under, and crimp as desired. Return the pie to the refrigerator and chill for 30 minutes.
• While the crust chills, place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and egg wash the top crust. (Don't egg wash the crimped edges; they'll brown on their own.)
• Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. If the crust is browning too quickly, you can tent it with foil in the last 10 to 15 minutes.
• Cool pie on a rack at least 40 minutes before slicing and serving. The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

BLACKBERRY APPLE PIE

Steps:

• On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.

FARMHOUSE BLACKBERRY & APPLE PIE

Steps:

• Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.
• Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
• Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm - if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.