Homemade Apple Berry Pie is a great play on the classic apple pie–a staple in many homes. What makes this one so special is the bursting of flavor from each strawberry, blackberry, blueberry, and raspberry that pops through the buttery crust tied together with the great balance of tartness from the granny apples. However, just like with your other favorite pies, a generous scoop of vanilla ice cream makes every bite even better!
Can you believe that January is finally coming to an end? It’s officially the LAST DAY OF JANUARY! Now, we’re entering into the 2nd month of the New Year and I’m excited! More so, I’m excited to try new recipes and test out new flavors. But things have been pretty busy lately and they’re only getting busier by the day. Like many of you, I’ve been juggling through so many obligations, but I’m understanding that the key to succeeding is through time management. Yup, time management is a MUST.
Anyway, this recipe was SOOOO delicious that I wish that I could go back in time to have it again. Haha. I love berries so this was of course the best thing ever for my taste buds!
But the MAIN STAR was the buttery crust, Ya’ll. I now understand the importance of the perfect pie crust. It truly makes a difference. And this was my first attempt at making an entire pie crust from scratch and I’ll definitely be doing this going forward! It’s THAT GOOD!
What you’ll need:
- 1 cup ice cold water
- 2 tsps apple cider vinegar
- 3 1/2 cups (plus 2 tablespoons) all-purpose baking flour (I used Bob’s Red Mill)
- 4 Tbsps cornstarch
- 2 tsps sea salt
- 4 Tbsps pure cane sugar
- 24 Tbsps unsalted butter (Make sure that it is very cold and cut into cubes)
What To Do:
- In a small bowl, combine the water and apple cider vinegar and set aside until needed (I added an ice cube to keep them cold).
- Now, in a large bowl, combine the flour, cornstarch, sea salt, and sugar and whisk everything well to combine. Add the cold butter cubes and using a pastry cutter or 2 forks, cut the flour and butter together until everything looks like peas.
- Slowly add in the cold water-apple cider vinegar mixture and knead everything together using one of your hands. **If the dough is too dry and doesn’t hold together when pinched, add a little more cold water, 1 tsp at a time, until the dough comes together and is not too wet or too dry.**
- Gather the dough ball and carefully put it onto a lightly floured surface and gently knead the dough into a nice tight ball, about 4-5 kneads should be enough!
- Now, wrap the dough in plastic wrap and refrigerate for at least 1 hour before using it.
Wallah. Now relax and wash up, further prep the rest of your ingredients, or enjoy your favorite show until the hour has passed!
Looking for any vegan options for pies? Check out these delicious recipes:
Homemade Apple Berry Pie
- pie crust dough (After being refrigerated for 1 hour)
- 2 cups berries (strawberries, blackberries, raspberries, blueberries), fresh or frozen
- 3 medium granny apples, peeled and sliced
- 1/2 cup pure cane sugar
- 1/4 cup all-purpose flour
- 1/4 cup organic brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 large egg, lightly beaten
Preheat your oven to 375 degrees Fahrenheit. Remove dough ball from the refrigerator and place on a lightly floured surface again and divide into 2 even balls. Roll out first dough ball (not making it too thin) and gently placing it in your pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness of first one) and leave it there until ready to use.
Add organic all-purpose flour, pure cane sugar, brown sugar, cinnamon, nutmeg and ground ginger in a large bowl and stir well so that the mixture is combined completely. Then add sliced apples and berries and toss with a spatula so that they are evenly coated in the mixture. Add everything to your prepared pie crust and evenly spread.
Now go back to your set aside flattened pie crust dough and slice long-way (about 1-inch thick) and place each strip atop pie filling, making a straight pattern. Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Repeat method in a criss-cross pattern until entire pie filling is covered.
Once done, lightly dress top of pie crust with egg wash and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and berries/apples are bubbling through.
Remove from the oven and let it cool for 10-15 minutes. Slice your pie and serve with a few scoops of ice cream, if desired.
Best if stored in the refrigerator for 3-4 days, tightly covered with foil paper or plastic wrap.
Homemade Apple Berry Pie anyone?