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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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A twist on traditional apple pie. Perfect for those who love apple pie but are looking for something a bit less sweet. Ingredients:
1/4 cup butter |
1 tablespoon all-purpose flour |
1/4 cup water |
1/2 cup white sugar |
1/2 cup brown sugar |
1 teaspoon lemon juice |
1 (6 ounce) container blackberries, halved - divided |
1 recipe pastry for a 9-inch double-crust pie |
4 large granny smith apple - peeled, cored, and sliced |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. 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.
3. 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.
4. 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.
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