One of the best fruit combinations for a pie! Chunky apple slices add texture while the blackberries add a natural sweetness and a lovely deep purple colour. Hard to resist served warm with vanilla ice cream or custard!
To check if your pie is cooked through, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with foil to shield it from the heat.
To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
This pie, according to my husband, is awesome. The apples really do help smooth the texture. I didn't have any tapioca, so I added about a tablespoon of cornstarch to thicken the berry/apple mixture. I will definitely be making this recipe again. - 11 Apr 2009 (Review from Allrecipes USA and Canada)
LOVE, LOVE, LOVE this pie. This is by far the best pie I have ever made!! Your berries should be naturally sweet or they can taste tart in the pie....still good. I add a little extra cinnamon and some vanilla. It is perfect. Look forward to baking this many more times. ps....I also use the Best Ever Pie Crust, it is so easy and fast to make. I use half butter half shortening for the dough and it is delicious!! - 17 May 2009 (Review from Allrecipes USA and Canada)
Excellent! After making a Blackberry pie, I had a couple of cups of berries left over and tried this recipe, it was way better than the blackberry-only pie-perfect texture and very delicious!! - 19 Apr 2007 (Review from Allrecipes USA and Canada)