Berry and Apple Pie

I cut back the boysenberry too much last year to get a big harvest in 2024.  However, I still had one quart bag of berries left in the freezer from 2023 and decided to make a pie.

Being a little short on berries for even a 7", I had to cut it with something.  Apples meant I didn't have to make a trip to the store.  Berries can also be a little intense, so the apple mellowed it out and meant I didn't have to add as much sugar.

I'm going to scale this to a traditional 9" pie crust, or about three more servings than the one I made.  Served with vanilla ice cream or whipped cream, it makes a great summer dessert.

*Crust for a 2-crust 9" pie
*6 C berries: blackberry, raspberry, and/or boysenberry
*2 large apples: Gala, Fuji, or Granny Smith would be ideal
1/3 C sugar
2 Tb flour
2 Tb butter
egg wash and sanding sugar for top, optional

1.  Preheat oven to 375º.  Roll out and place bottom crust in pie pan.  Roll out top crust and have it waiting.

2.  Peel, core, and dice apples.  In a bowl, combine apple chunks, berries, sugar, and flour.  Pour into crust.

3.  Dot top of filling with pieces of butter.  These will melt and use the flour to thicken the juices.

4.  Place top crust over the filling.  Crimp edges shut.  Make several slits in top for venting.  If desired, brush crust with an egg wash and sprinkle with sanding sugar.

5.  Place pie on a parchment, foil, or Silpat-lined rimmed baking sheet.  Odds are, it's going to bubble over.  Bake until filling has boiled for at least 5 minutes and crust is medium brown, about 45-55 minutes.

6.  Remove pie to a rack and allow to cool before slicing.  This will allow the filling to set.  Serve on its own, or with ice cream or whipped cream.

Makes one pie, about 8 servings

Difficulty rating  :)