Homemade Apple Berry Pie
This 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, blueberry, and raspberry that pops through the buttery crust tied together with the great balance of tartness from the granny apples. Just like with your other favorite pies, a generous scoop of vanilla ice cream makes every bite even better. Completely dairy-free and vegan. The perfect sweet addition to the Fall season!
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!
FOR A BEAUITFUL BUTERY CRUST:
What you’ll need:
- 1 cup Water, Iced cold
- 1 Tbsp Apple cider vinegar
- 2 cups Organic All-purpose baking flour (I used Bob’s Red Mill)
- 1 cup Organic Pastry flour (I used Bob’s Red Mill)
- 1 tsp sea salt
- 2 Tbsps Organic pure cane sugar
- Pinch of cinnamon
- 1 cup vegan buttery sticks (That’s 2 sticks; Make sure that they are 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 it cold).
- In a large bowl, combine the flours, cinnamon, cane sugar and sea salt, whisking everything together 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 ‘peas-like’.
- 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.**
- 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:
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When it comes to this Delicious Vegan Pumpkin Pie, things look rather simple on the outside but are so amazingly complex in flavor on the inside. Made with an orange infused, buttery, flaky crust and topped with a creamy pumpkin-spiced filling, this recipe is sure to please the crowd during the Holiday season, once slice at a time.
Not So Classic Pies:
These Delicious Pecan Pie Cheesecake Bites are an awesome rendition of traditional Southern pecan pie except for the velvety texture of cheesecake. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty Pecans + Graham Cracker crust and a scrumptious pecan -caramel glaze on top. Perfect for any day, family gathering, or any special occasion.
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TIPS FOR A FLAKY, BUTTERY CRUST EVERY SINGLE TIME:
- The butter is SUPER important. When it comes to the vegan buttery sticks, ensuring that they are COLD and of course from a great brand is key! For Vegan pastry crusts, I generally go for Earth’s Best Buttery Sticks which will have you believing that you’ve used actual unsalted butter.
- Adding Shortening works too! Although, I tend to use buttery sticks alone, adding shortening or lard adds great wonders as well. All you need is half shortening and half butter.
- Fridge time is Important time! Chilling your dough for an hour at minimum is so imperative to a flaky crust. Even slightly longer makes for a great advantage.
- Your Flours matter big time! While different brands of flour actually hydrate different (causing for a slightly different result), ensuring that you mix in all-purpose flour with pastry flour is also just as important. Believe it or not, pastry flour actually makes a difference and serves a greater purpose!
- SLOWLY pour in water, don’t dump it! Ensuring that you lightly pour water-acv mixture while creating dough is so imperative. I generally slightly pour 1/4 at a time and work the dough with my hands to eyeball how wet or dry everything is.
- Dough can be made in advance, too. If making your crust ahead, you can always store it in the refrigerator for up to 2 days. No longer!
- Not too Thick or Thin. Ensuring that you roll out a good enough crust is of course a must. Most go by the rule of thumb being 1/8 of an inch thickness or even slightly thicker. This helps your crust to the perfect thickness to carry the weight of your filling without compromising flakiness.
A sweet and comforting recipe for homemade Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze, wrapped in a buttery, flaky crust and stuffed gently with a spiced filling, these sweet treats are a sure favorite to anyone who dares to a take big bite. The perfect dessert, snack, or breakfast treat.
Now, let’s take a bite into this recipe, shall we?
For the Crust:
In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, and organic pure cane sugar, whisking them all together.
Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-water/milk mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
Once you’re able to form it into a ball, cut in half into 2 separate balls and wrap them in plastic wrap (individually) and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
In the meantime, make the Pie Filling.
For the Filling:
In a saucepan, add the apples, strawberries, blueberries, raspberries, juice of a lemon, organic pure cane sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. Add cinnamon, and a pinch of cardamom. To thicken, add arrowroot mixture to sauce and stir until thickened.
Remove from the heat and let cool for a few minutes. **NOTE: The consistency should look slightly runny, but thick and slightly gooey.**
Assembly:
Remove dough balls from the refrigerator and place them on a lightly floured surface. Roll out first dough ball (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness as first one) and leave it there until ready to use.
Preheat your oven to 375 degrees Fahrenheit.
Add your cooled filling onto crust that’s in the pie dish.
Now go back to your set aside flattened pie crust dough and using a sharp knife or pastry cutter, cut dough (longways) into stripes and create a nice design for the top crust and place them individually on top. **NOTE: I twisted each stripe and laid them out diagonally, overlapping as well.**
Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Be sure to do any folding or tucking for any excess pie crust. Then using the last two strips from the dough, twist and add it around the edges of the pie until fully all around.
Once done, lightly brush the top of pie crust with melted vegan butter and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and fruits 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 vegan ice cream, if desired.
Bon Appetite!
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Ingredients
FOR THE CRUST:
- 2 cups organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
- 1 cup organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
- 2 Tbsps organic pure cane sugar (Vegan-approved!)
- pinch of sea salt
- 1 cup vegan buttery sticks, cold + cubed (That’s 2 sticks!)
- 1 cup Almond milk (You can also use water instead!)
- 1 Tbsp apple cider vinegar
FOR THE FILLING:
- 1 cup blueberries, fresh or frozen (See Notes!)
- 1 cup strawberries, fresh or frozen (See Notes!)
- 1/2 cup raspberries, fresh or frozen (See Notes!)
- 2 medium granny apples, peeled + sliced
- 1/2 cup organic pure cane sugar (Vegan-approved!)
- 1/4 cup organic brown sugar (Vegan-approved!)
- 1 tsp ground cinnamon
- 2 Tbsps juice of a lemon
- 2-3 Tbsps Tbsps water
- 1/4 tsp vanilla extract
- 1 Tbsp Arrowroot powder + 3 Tbsps warm water (Repeat if needed)
OTHER:
- Vegan butter, melted
- Vegan ice cream, optional
Instructions
FOR THE CRUST:
- In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
- In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, and organic pure cane sugar, whisking them all together.
- Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
- Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
- Once you’re able to form it into a ball, cut in half into 2 separate balls and wrap them in plastic wrap (individually) and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
- In the meantime, make the Pie Filling.
FOR THE FILLING:
- In a saucepan, add the apples, strawberries, blueberries, raspberries, juice of a lemon, organic pure cane sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. Add cinnamon, and a pinch of cardamom. To thicken, add arrowroot mixture to sauce and stir until thickened.
- Remove from the heat and let cool for a few minutes. **NOTE: The consistency should look slightly runny, but thick and slightly gooey.**
ASSEMBLY:
- Remove dough balls from the refrigerator and place them on a lightly floured surface. Roll out first dough ball (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness as first one) and leave it there until ready to use.
- Preheat your oven to 375 degrees Fahrenheit.
- Add your cooled filling onto crust that's in the pie dish.
- Now go back to your set aside flattened pie crust dough and using a sharp knife or pastry cutter, cut dough (longways) into stripes and create a nice design for the top crust and place them individually on top. **NOTE: I twisted each stripe and laid them out diagonally, overlapping as well.**
- Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Be sure to do any folding or tucking for any excess pie crust. Then using the last two strips from the dough, twist and add it around the edges of the pie until fully all around.
- Once done, lightly brush the top of pie crust with melted vegan butter and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and fruits 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 vegan ice cream, if desired.
- Bon Appetite!
Tips & Tricks
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Homemade Apple Berry Pie anyone?
**Updated: August 29, 2019
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Amazing! Pinning for later!
Apple and berries sound and look like a wonderful combination in a nice warm pie! I imagine how wonderful all of the flavors melt together! YUM!
Oh my goodness! This looks awesome! I want to dig in to this delicious pie.
I love the combination of berries and fruit you put in this pie! Such a vibrant looking dessert!
Such a lovely combo! We have sooo many apples this year, so I will have to try this recipe soon.
Looks delicious! Apples and berries definitely go well together – apple blackberry crumble was always a favorite as a child but love the mix of berries here.
Thanks so much for your pastry tips I always have problems with that. This sounds so delicious!
Thanks to all your tips, I too can make a buttery flaky crust! This pie is a favorite at our house!
What a delicious pie!!! I bet my kitchen will smell amazing after I bake this! Yum!
This pie is seriously drool worthy! I think I could the whole pie it looks that good. Thanks for all the tips for making the crust I always struggle with that part.
This looks absolute delicious. Blueberries and apples are in season here now, and what a great way to use in season produce. I can’t wait to try this!