Thursday, November 17, 2011

Blackberry-Apple Pie



Great way to change up your apple pie. Recipe from Southern Living. Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Linked This Week At: It's a Keeper, Stacy Uncorked, Sweets for Saturday, Wild Weekend Hop & KB & Whitesnake

2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold butter, cut into pieces
1 1/2 cups (6 oz.) shredded white Cheddar cheese
1/2 to 3/4 cup ice water
1 large egg, lightly beaten
1 tablespoon sparkling sugar

 

Preparation

1. Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in cheese. Drizzle 1/2 cup ice water over flour mixture, stirring with a fork until dry ingredients are moistened and dough is crumbly but forms a ball when pressed together, adding more ice water, 1 Tbsp. at a time, if necessary (up to 1/4 cup). Divide dough in half. Place each half on a large piece of plastic wrap. Shape each dough half into a flat disk. Wrap each disk in plastic wrap, and chill 2 to 24 hours.
2. Preheat oven to 400°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate; trim off excess crust along edges. Brush edges of crust lightly with egg; reserve remaining egg. Spoon Blackberry-Apple Pie Filling into crust, mounding filling slightly in center.
3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp edge of crust. Brush lattice with reserved egg; sprinkle with sparkling sugar. Place on a baking sheet.
4. Bake at 400° on lower oven rack 45 to 50 minutes. Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Cool on a wire rack 2 hours.
Try This Twist! Cranberry-Apple Pie: Substitute Cranberry-Apple Pie Filling for Blackberry-Apple Pie Filling. Prepare as directed.

Filling
3 pounds Granny Smith apples
3 pounds Braeburn apples
1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 cup butter
1 (12-oz.) package frozen blackberries (2 cups)
1 tablespoon all-purpose flour

Preparation

1. Peel apples, and cut into 1/2-inch-thick wedges; toss with sugar and 1/2 cup flour.
2. Melt butter in a large skillet over medium-high heat; add apple mixture, and saute 15 to 20 minutes or until apples are tender. Remove from heat. Cool completely (about 1 hour).
3. Toss frozen blackberries with 1 Tbsp. flour, and stir into apple mixture. Use immediately.
Try This Twist! Cranberry-Apple Pie Filling: Omit blackberries and 1 Tbsp. flour. Reduce remaining flour from 1/2 cup to 1/3 cup. Stir in 1 cup sweetened dried cranberries just before removing apples from heat in Step 2

9 comments:

  1. This sounds delicious and what a beautiful photo

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  2. Looks so good. Thanks for sharing with Simply Delish.

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  3. What a beautiful dish! I am glad you slipped it in this week to Tuesday's Tasty Tidbits. I may have to cook it for Thanksgiving. Hope you will come back this week.

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  4. By the way, I decided to feature your recipe this week on Tuesday's Tasty Tidbits. I will post it at 5 PM tomorrow (even though that is Monday..haha).

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  5. Wow...thank you I can't wait to see. Thanks for hopping over to my place. Happy Thanksgiving!

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  6. OOO YUM!
    Come bring this to A Themed Baker's Sunday over at Cupcake Apothecary where the theme this week is BERRIES!
    See you there!
    Cupcake Apothecary
    http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-15.html

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  7. Hi Cupcake Apothecary...I just got your post and missed the deadline. :0( Maybe I can catch you next time.

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    ReplyDelete
  9. Wow Jose, thank you! I hope you do come back. Have a great week.

    ReplyDelete

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