Berry pie with apple

Apple pie with a purple blueberry crust

Purple pie crust. It’s a thing of beauty. To be honest I had no idea if it would even work! But I knew I had to give it a shot as soon as the idea popped up in my head. And since we have some beautiful winter apples, I figured that would be the best way to go. Because you can never really go wrong with apple pie, am I right?

Some tips if you’re thinking about making this pie, or pies in general. Make sure not to brush the pie with any egg wash if you want to keep the purple color. It won’t be as impressively purple after baking, but as you can see it will keep some of the color! I wasn’t really thinking too much during my first try, so I brushed the pie with egg white.

Needless to say, the pie browned a lot and you could see very little of the purple. The second time, I left it as is (as you can see in the photos) but used a little less (maybe 1 1/2 tbsp.) blueberry powder so the pie came out a lot lighter. Next time, I’ll use more blueberry powder and I might brush it with a syrup right after baking, like I did HERE. I bet that would be delicious and it would also give a nice sheen to the pie!

Blueberry powder is easily accessible in Sweden, where you can find it in super markets and in health stores. I used the brand Kung Markatta, and it gave this beautiful color. Different brands can give slightly different colors of purple/red. The blueberry powder doesn’t really give any blueberry flavor, and it also doesn’t affect the consistency of the crust.

You can totally make this pie without the blueberry powder too! It’ll still be SO incredibly delicious. I say apples and oranges were meant for each other. You can totally use lemon zest and juice too, if that’s more up your alley. Make sure to use apples that are not overly ripe. That’ll make the filling mushy. Oh, and the pie dough can be made up to a day ahead.

If you’re making a very tight lattice like I have here, make sure there are still some small holes for the filling to seep through, or your lattice might puff up during baking and break. And always let the pie cool completely after baking to make sure the filling firms up. If you want to serve the pie warm, re-heat each individual slice instead.

I think that’s about it.. although I can go on and on about pies!

APPLE PIE WITH A PURPLE BLUEBERRY CRUST

Makes one pie

Make sure to read the post above for tips and tricks on this recipe!

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Classic Apple Pie

Classic apple pie by Mary Berry. A staple for any baking repertoire, this apple pie recipe features a hint of clove. Finish the pastry with a sprinkle of sugar.

My Kitchen Table: 100 Sweet Treats and Puds

My Kitchen Table: 100 Sweet Treats and Puds

A perfect baking book for beginners

All Mary’s favourite tea-time treats

Simple puddings for home entertaining

Introduction

This is one of my favourite desserts. I always decorate my sweet pies with a few pastry leaves, so that they look more inviting.

Ingredients

675g (1½lb)	cooking apples, peeled, cored and thickly sliced
50–75g (2–3oz)	caster sugar, depending on how sweet or tart the apples are
4	whole cloves
For the pastry:
175g (6oz)	plain flour
50g (2oz)	diced butter
50g (2oz)	diced white baking vegetable fat
Milk, to glaze
Sugar, for sprinkling

Essential kit

You will need a shallow 900ml (1½ pint) pie dish.

Method

Arrange half the apple slices in the bottom of a shallow 900ml pie dish and sprinkle with the caster sugar. Arrange the cloves evenly among the apples. Cover with the remaining apple slices and add 3 tablespoons cold water.

To make the pastry, measure the flour into a bowl. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons cold water and mix to a firm dough.

Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough onto the dish and trim the edges. If you like, cut the trimmings into decorative shapes, such as leaves, and lightly press onto the dough. Chill in the fridge for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time, if the pastry starts to brown before the apples are cooked.

You can freeze the pie after cooking and when completely cool. Leave to defrost almost completely before reheating and serving. Uncooked homemade pastry is an excellent standby for the freezer. Pack it in separate quantities of 225g (8oz) and 450g (1lb), labelling it clearly. Defrost in the fridge or kitchen until pliable enough to roll and use.

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Apple-Berry Pie in a Jar

12
4 star values:

4
3 star values:

4
2 star values:

1
1 star values:

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.

Gallery

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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