Apple and berries pie

Apple Berry Pie

Apple berry pie is just another example of the how versatile the apple pie is. There seems to be hundreds of ways to incorporate apples into different types of pies. I encourage home baking because you can control the ingredients and expand your creativity.

Baking at home is not just way more delicious; it an event, a memory, a smell in your kitchen that brings happiness. .

My history with apple pies encompasses cast iron apple pie, grape and apple pie (so amazing), apple galettes and hand held apple pies and even apple cake pies in a jar.

My Southern grandmother, Grandma Grace, made us mini pies when I was a child. My brother and I always felt so special when she baked this size pie for us. She is where I get the 1/4 not Italian and part of my food heritage that leans Americana. She was born in Virginia and was legendary for her fried chicken and her pies. I’m proud to say there’s not a non-cook on any side of my family.

The mini pie serving is probably enough to share, although a real apple pie lover could probably finish one. I used only one apple per small pie, and if you want to bake a larger pie, increase the ingredients by about 20%. I like apple pie to be high, as apples can cook down. I added in frozen mixed berries which consisted of raspberries, blackberries and blueberries. The berries give the apples a nice deep red tone.

I used cameo apples which are slightly tart and because berries tend to lose their sweetness in baking, this pie was not very sweet. I like it that way, but I’m adjusting the recipe a little sweeter. Apple berry pie is so pretty, I did a lattice top to show it off.

I paint my pies with milk to aid in browning because I can’t bare to waste a good egg. Mini pies are versatile. You can use cookie cutters to cut out dough toppings for another fun way to show off the color of this pie.

Involve kids in the kitchen, boys included. These boys started cooking in the kitchen before they were two years old. Those flour messes were worth it. These kind of food memories will last a life time. If I could be granted three wishes, one of them would be to scratch our current food culture and start over, where it would be the norm that everyone is taught to prepare real food, together. The table is worn out from many long meals and lively dinner conversations and no one eats in a car. Apple Berry Pie is a great place to start.

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Apple-Berry Pie in a Jar

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A unique take on the traditional apple pie, our Apple-Berry Pie in a Jar is a deliciously fun treat. The classic flavors from the apples, raspberries, blueberries and handmade crust are combined in a small mason jar for a tasty personal pie.

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Recipe Summary test

Apple-Berry Pie in a Jar

Ingredients

Preheat oven to 375°F. Prepare Pastry. Divide the two-thirds portion into six equal portions. Place a portion into each of six 1-cup wide-mouth canning jars. Press the dough evenly onto the bottom and up the sides of each jar. Set jars aside.

In a large skillet melt butter over medium heat. Add apples; cook for 5 to 8 minutes or until tender, stirring occasionally. Stir in the 1/2 cup sugar, the flour, and salt. Cook until slightly thickened. Remove from heat. Fold in raspberries. Spoon 1/2 cup fruit mixture into each pastry-lined jar.

On a lightly floured surface roll the remaining one-third portion of pastry into a 13-inch circle. Using a 4-inch round cutter, cut out six pastry circles. Using a small cutter, cut desired shape in the center of each circle.

Place a pastry circle on top of fruit mixture in each jar. Press the pastry around the inside of the jar rim. Lightly brush pastry and cutout with milk; place cutout on top of pastry, pressing gently. Sprinkle pastry with coarse sugar. (Alternately, cut desired shapes from pastry circle and arrange shapes on top of fruit mixture. Brush shapes with milk and sprinkle with sugar.)

Place jars in a 15x10x1-inch baking pan. Bake for 40 to 45 minutes or until pastry is golden. Cool completely on a wire rack.

MAKE-AHEAD DIRECTIONS:

Prepare as directed through Step 4. Place jars in a covered container or resealable plastic bag. Freeze for up to three months. Thaw in the refrigerator overnight. Bake as directed in Step 5.

LATTICE-TOPPED PIE IN A JAR:

Prepare as directed, but instead of cutting dough circles, cut the dough into 3/8-inch-wide strips. Cut strips into 4-inch lengths. Place three pastry strips parallel on filling in each jar. Give each jar a quarter turn. Arrange three more pastry strips perpendicular to the first strips. Trim strips even with jar. Using your fingers, press strips into the pastry inside of the jar rim. Brush with milk and sprinkle with coarse sugar. Bake as directed.

CRUMB-TOPPED PIE IN A JAR:

Prepare as directed through Step 2. Instead of topping with pastry, in a small bowl stir together 1/3 cup rolled oats, 1/3 cup all-purpose flour, 1/4 cup packed brown sugar, dash salt, and dash ground cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or almonds. Sprinkle oat mixture evenly over fruit filing in each jar. Bake as directed.PER PIE: 595 calories, 28 g total fat (12 g sat. fat, 1 g trans fat), 39 mg chol., 418 mg sodium, 82 g carbo., 6 g fiber, 6 g pro. EXCHANGES: 1 Fruit, 4 1/2 Other Carbo., 6 Fat

Nutrition Facts (Apple-Berry Pie in a Jar)

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Apple And Berries Pie

Posted on Published: November 13, 2018 — Last updated: April 20, 2021

If you are looking for a delicious pie for the holidays, look no more! This Apple and Berries Pie is the best!

With so many desserts available around the holidays, it is important to make sure that the one you bring to a party really stands out. I personally take pride in making a good homemade dessert.

I think everyone appreciates a homemade dessert versus a bought one. The care, love, and effort that one puts into making something from scratch make that final product ten million times better than anything else that comes from the store.

This recipe will definitely stand out on the Thanksgiving or Christmas table, but also on a glorious Memorial Day, Fourth of July, or any other celebration where the pie is involved.

The crust in this pie is divine and the combination of berries with apples is perfectly balanced.

I think of an apple pie more in the fall, as the apples are in season and great for baking.

However, because berries are a summer fruit, I don’t see any harm in making this recipe all year round, especially because we can find frozen berries in the grocery stores all the time.

Think Easter, Mother’s Day, Memorial or even Labor Day.

Any celebration would be a good opportunity to make this recipe and show off your pie skills.

I chose for this recipe a combination of frozen berries from Trader Joe’s because we shop there very often. The store is almost a mile away from our house, and I really feel blessed for having it so close.

I like Trader Joe’s better than my local grocery store. I can find a bunch of organic produce and a lot of fun stuff.

Maybe too much, which makes it dangerous when you try to watch what you eat. You know how that goes.

You go there with a list and end up buying all these candy and cookies and other things that you do not need and try to stay away from!

However, this time I looked for the frozen fruit and good apples. Trader Joe’s has these apples, especially the Honeycrisp ones, that are organic and relatively cheap compared with other stores.

The crust for this pie is my favorite. It is made with cream cheese, which makes it different from other pie crusts I tried in the past.

The truth is that cream cheese or Farmer cheese make wonderful pastry dough.

I have an old recipe of pastry dough that is versatile and can be used in many recipes to make all kinds of stuff, from cookies to pie crust to cheese crackers.

The recipe is basically an old Eastern European that uses Farmer cheese in equal amounts with flour and butter. It is super easy to make and delicious.

This particular crust in this recipe, though, is a little bit different. It has cream cheese, but it also has a little bit of vinegar.

I also know Eastern European recipes of pastries that have vinegar as an ingredient, as this recipe of mini turnovers with jam that my grandmother used to make all the time.

Or this recipe of Apple Pie Bars– a recipe made with either wine, vinegar, or plain water, as my grandmother wrote down.

The apples in this pie, in particular, perfectly balance the tart berries. The bag of frozen berries had strawberries, raspberries, blueberries, and blackberries. Yum!

The pie dough can be made in advance and refrigerated.

It needs refrigeration anyway before you bake the pie, so this is a good opportunity to make batches of dough in advance and even freeze them for later use.

It is good for up to three month in the freezer.

HOW TO MAKE THE APPLE BERRY PIE:

How to make the pie crust:

To make the pie is pretty standard. The easiest way to make the dough is in a food processor.

Make sure the butter and cream cheese are very cold. Place the flour and the salt in the food processor and pulse to combine.

Then add the butter, cream cheese, vinegar, and water, and pulse until a dough is formed. Cut the dough in half and form each half into a disk wrapped in plastic foil and placed in the refrigerator for an hour minimum.

While the dough is resting in the refrigerator, preheat the oven and place a cookie tray inside the oven to heat up also.

How to Make the filling:

Peel and chop the apples in small chunks. Add the thawed berries to the apples and gently toss them together with sugar, butter, vanilla, and a little bit of flour.

On a lightly floured surface, the kitchen counter, place one half of the dough and roll it out into a 12-inch round. This half is going to be the base for the pie.

Place the round inside a pie dish and fold the overhanging dough under itself.

Pour the filling over the crust and start working on the second layer of pastry. Flour the table again and roll it out into a smaller round, about 8-9 inches.

I used a cookie cutter to make the leaves on my pie, but you can use a cookie cutter in the shape of a heart or whatever your soul desires.

You can cut stripes and cover the pie with them. Whatever you feel like doing to make that pie look pretty. After all, you want to impress your friends and family.

Place the pie dish on the hot cookie tray inside the oven and bake for about 15 minutes at 425F. After 15 minutes, reduce the heat to 350F and continue to bake for another 50 minutes or until the pie is golden brown and the juices are bubbling.

The apples and berries bake and bubble together inside the pie creating the most glorious aroma and flavor. Allow it to cool on a rack and serve it warm with ice cream or just by itself with a cup of coffee.

Apple Berry Pie is brighter and bolder than standard apple pie, with pink dripping juices coming out of the crust. Heaven!

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Greenhouse Gathering & our favorite Gluten-free Apple Berry Pie

Today we want to share our favorite gluten-free apple berry pie recipe with you guys!

After a lot of christmas productions we are totally in a christmas mood right now, but we still want to share our favorite gluten-free apple pie recipe with you! It really was a glorious autumn day when we photographed this little greenhouse gathering in our dear friend Johan and Kerstin’s magical garden in Sweden. Their garden is a pure dream, lovely little spots whereever you look and they have two of the most dreamy greenhouses we ever saw. During summer they open up their place and have a little restaurant Mellby Klockargaard – the most beautiful restaurant you can have dinner at for sure! Together we enjoyed a lovely afternoon in their charming little greenhouse and Nora served our all time favorite gluten-free apple pie with berries. This gluten-free apple pie is definitley one of the cakes we keep coming back to – last christmas we even served it as a dessert with vanilla ice-cream – so goood! We hope you guys enjoy it too – what’s your favorite pie recipe?

Gluten-Free Apple-Berry-Pie

Ingredients for a 24-26cm tart pan

Gluten-free Pie Crust

• 500g gluten-free rice flour
• 315g butter, cold
• 2 eggs (size M/L)
• 80g sugar
• 1 pinch of salt
• 6-8 tbsp water

Filling

• 400g apple slices (peeled apples)
• 400g frozen berries (raspberries, blueberries…)
• 1-2 tbsp lemon juice
• 150g cane sugar
• 2 tbsp cornstarch
• 1 pinch ground vanilla

Additionally

Blend rice flour, sugar and salt in a mixing bowl. Cut the cold butter in small cubes, add to the flour mix and knead in for 1 minute, then knead in the egg. Add tablespoon by tablespoon of cold water to make the pastry more smooth, then flatten the pastry with your hands, wrap it in clingfilm and leave in the fridge for 1 hour (or longer). Meanwhile peel and decore the apples, then cut them in thin wedges and sprinkle the lemon juice on them. Add the frozen berries. Blend the cane sugar, cornstarch and vanilla and mix thoroughly with the the fruits. Grease and flour the tart pan. Preheat the oven to 200°C top/bottom heat. After the cooling time roll out the pastry: take two thirds of the pastry from the fridge, knead it a bit smoother and roll it thin out on a floured baking paper (flour the top as well). Place the tart pan upside down on the pastry and flip again together with the pastry and baking paper, so the pastry is falling in the tart pan – remove the baking paper and press the pastry on the tart pan cut off the excess parts. Prick the bottom several times with a fork and fill in the fruit filling as evenly as possible. Then take the pastry leftovers out of the fridge, knead it and roll out as the other pastry before and cut out the pastry stripes and decorate your pie with the pastry. Strengthen your crust at the sides with some leftover pastry, if you want. In the end whisk an egg and brush the pastry with it. Then sprinkle the 1 tbsp cane sugar on the pastry top. Bake the gluten-free apple-berry-pie for 40-45 minutes until the pastry turned golden brown (if the pastry is getting burned too quickly, just place a piece of tinfoil on top). Let the gluten-free apple-berry-pie rest for 30 minutes before you serve it.

German Translation

Nachdem wir die letzten Wochen mit einigen Weihnachtsproduktionen verbracht haben, sind wir schon total in Weihnachtsstimmung. Trotzdem möchten wir unbedingt noch die Bilder von diesem schönen Herbsttag und unser liebsten Apfel-Pie Rezept mit Euch teilen! Es war wirklich ein zauberhafter Herbsttag, als diese Bilder entstanden sind. Gemeinsam mit unseren Freunden Johan und Kerstin haben wir einen schönen Nachmittag in Ihrem traumhaften Garten verbracht. Die beiden haben wirklich ein Paradies von Garten erschaffen und die zwei schönsten Gewächshauser die wir je gesehen haben! Im Sommer öffnen sie Ihr Reich und führen ein kleines Restaurant in Ihrem großen Gewächshaus – Mellby Klockargaard – mit Sicherheit das schönste Restaurant in dem essen kann! Nora hat für unsere kleine Gewächshaus-Kaffee Runde unseren liebsten glutenfreien Apfelpie gebacken – ein Rezept zu dem wir immer wieder zurückkehren und das es sogar letztes Weihnachten (mit Vanilleeis dazu) gab – einfach köstlich! Wir hoffen Ihr lasst Euch gefällt das Rezept genauso gut wie uns – was ist denn Euer liebsten Pie Rezept?

Glutenfreien Apfel-Beeren-Pie

Zutaten für eine 26cm-ø-Springform

Glutenfreier Mürbeteig

• 500g helles Reismehl
• 315g Butter, kalt
• 2 Eier (Gr. M/L)
• 80g Zucker
• 1 Prise Salz
• 6-8 EL Wasser

Füllung

• 400g Apfelspalten
• 400g gefrorene Beeren (z.B. Himbeeren, Blaubeeren…)
• 1-2 EL Zitronensaft
• 150g Rohrzucker
• 2 EL Maisstärke
• 1 Prise gemahlene Vanille

Zusätzlich

Reismehl, Zucker, und Salz in einer Rührschüssel vermischen. Die kalte Butter in kleine Würfel schneiden, hinzufügen und 1 Minute zügig unterkneten, dann die Eier unterkneten. Esslöffelweise das kalte Wasser hinzufügen, bis der Teig geschmeidiger ist, dann den Teig flach drücken und in Frischhaltefolie verpackt für 1 Stunde (oder länger) in den Kühlschrank legen. Währenddessen die Äpfel schälen, in feine Spalten schneiden und mit dem Zitronensaft beträufeln. Die gefrorenen Beeren untermengen. Nun den Zucker mit der Maisstärke und der Vanille mischen und gründlich unter die Apfel-Beeren-Masse mischen. Die Tarteform buttern und mehlen. Ofen auf 200°C Ober-und Unterhitze vorheizen. Etwa zwei Drittel des Teigs aus dem Kühlschrank nehmen, geschmeidig kneten, auf ein bemehltes Stück Backpapier legen, etwas mit Mehl bestreuen und dünn ausrollen. Die Tarteform verkehrt herum darauf legen und zusammen mit dem Teig und dem Backpapier vorsichtig umdrehen, sodass der glutenfreie Mürbeteig in die Tarteform fällt. Den Teig andrücken, den überschüssigen Rand wegschneiden. Den Boden mit einer Gabel mehrmals einstechen. Auf dem Boden die Apfel-Beeren-Füllung verteilen, so gleichmäßig wie möglich. Jetzt den restlichen Teig aus dem Kühlschrank nehmen, ausrollen und die klassischen Teigstreifen für die Pie-Decke zurechtschneiden. Die Teigstreifen auf die Füllung legen und den Rand mit etwas übrigem Teig verstärken. Zum Schluß ein Ei verquirlen und auf die Oberseite damit bestreichen, mit 1 EL Rohrzucker bestreuen. Den glutenfeien Apple-Beeren-Pie für 40-45 Minuten backen bis die Kruste schön braun wird (falls die Kruste zu schnell braun wird, die Oberseite mit einem Stück Alufolie bedecken). Den glutenfreien Apfel-Beeren-Pie 30 Minuten abkühlen lassen vor dem Anschneiden.

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