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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Blackberry-Apple Pie Filling

Make ahead: Prepare through Step 2. Chill up to 1 week. Stir in berries before spooning into crust.

 

This recipe goes with Blackberry-Apple Pie

Southern Living NOVEMBER 2011

  • Yield: Makes enough for 1 (9-inch) pie
  • Hands-on: 45 Minutes
  • Total: 1 Hour, 45 Minutes

Ingredients

  • 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.

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Blackberry-Apple Pie Filling Recipe

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