Apple Berry Pie

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Apple berry pie is a cozy homemade apple pie bursting with bright, juicy berries. It's easy to make using my flaky pie crust, the perfect dessert to take us from summer into fall!

Prep Time15

Cook Time1 5

Cooling Time1

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: apple berry pie

Servings: servings

Author: Katerina Petrovska

Equipment

Ingredients

For the pie crust:

2½ cups all-purpose flour
pinch of salt
1 cup unsalted butter (2 sticks), chopped into cubes
¼ cup ice cold water

For the filling:

6 Granny Smith apples peeled, cored, and cut into cubes
1 cup granulated sugar
¼ cup water
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons cornstarch + 3 tablespoons water
1 tablespoon unsalted butter
2 cups fresh berries any kind, I used sliced strawberries

For the egg wash:

1 egg + 1 tablespoon water

Instructions

Make the pie crust. Add the flour and salt to the bowl of your food processor, then pulse to combine. Add the butter and process until it resembles a coarse meal.
Add water. With the machine running, slowly add ice water and process until a dough comes together. Add more water if the dough looks dry.
Shape and chill the pie dough. Divide the dough into two equal-sized balls and flatten them into disks. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days) before rolling out.
Make the filling. In the meantime, add the cubed apples, sugar, water, cinnamon, and nutmeg to a pot or large pan. Cook over medium-high heat for 20 minutes or until the apples are almost soft. Meanwhile, whisk the cornstarch with water to make a slurry. Add the cornstarch slurry to the softened apples and cook until thickened. Remove from the heat and stir in the tablespoon of butter. Let the mixture cool down for 15-20 minutes. Stir in the berries and set aside to cool completely.
Prep for baking. Preheat the oven to 425ºF. Position the oven rack on the lowest rack.
Prepare the dough. Take one dough disk out of the refrigerator and leave it on the counter for about 3-4 minutes to soften slightly. Dust your work surface and rolling pin with a little flour, and lightly flour the top of the dough.
Roll it out. Roll the dough into a roughly 12-inch circle, rotating it as you work so it rolls out evenly. Lift the dough occasionally to make sure it isn't sticking, adding a little more flour underneath if necessary. For a 9-inch pie dish, the dough should extend about 1 inch beyond the edge of the dish when placed over it. REPEAT with the second dough disk.
Transfer the bottom crust. Loosely wrap the rolled dough around your rolling pin and carefully lift it over the pie dish. Unroll the dough into the dish, then gently ease it into the bottom and up the sides.
Add the filling. Fill the pie crust in the pie plate with the prepared apple berry filling.
Add the top crust. Again, loosely roll the second dough around your rolling pin and carefully unroll it over the filling. Center it over the pie, then trim any excess dough, leaving enough around the edges to seal the top and bottom crusts together.
Make the egg wash. Whisk the egg with water. Brush the pie crust with the prepared egg wash. Make a few slits on the surface of the top crust to allow the steam to escape.
Bake the pie. Transfer the pie plate to the oven and bake the pie for 40 minutes.
Cool, then serve. Remove the baked pie from the oven and let it completely cool before slicing and serving.

Notes

You can use Granny Smith or Pink Lady apples. These are my favorite apples for pie filling.
Use strawberries, blueberries, blackberries, or a mix of these.
You can sprinkle coarse sugar on top of the crust before baking.
Keep the pie dough cold. Make sure the dough is well chilled before rolling it out and assembling the pie.
If the crust starts browning too quickly, loosely tent the pie with aluminum foil, or cover just the edges to keep them from getting too dark.
Serve the pie with whipped cream or ice cream.

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