Apple-Berry Pie
This one here is close to my heart. It’s another Milk and Honey specialty that I will carry with me into real life for the rest of forever.
The idea for this pie came from the promise of warmer weather and butterflies in the wind. I wanted to create a pie that summed up the flavors of spring while using a fan favorite fruit— Apples. And thus, the Apple-Berry Pie was born.
This pie celebrates all of the spring berries in our region (strawberries, blueberries, blackberries, and raspberries) and blends them with the always satisfying crispness of Honeycrisp and Granny Smith apples. I can’t eat this pie and not think of Easter the whole time. It’s springtime in a pie pan. (I also can’t bake it and not sing the “Strawberry Shortcake, Apple-Berry Pie” jump rope jingle the whole time…)
Out of all of the pie flavors I’ve made, this one comes up at the top of the list for tasting the most like a Pop Tart. I don’t know if that kind of thing is important to you, but it sure is to me..
So, please do yourself the favor of baking this springtime, butterfly, Easter, Pop Tart, beautiful thing. I don't care what the recipe says… It’s made of joy and sunshine.
With love,
Your Baker, Hannah
Convinced it’s time for some upside-down cake? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed for Homemade Apple Berry Pie:
AP Flour
Vegetable Shortening
Ice Water
Salt
Melted Butter
Granulated Sugar
Honeycrisp Apples
Granny Smith Apples
Frozen Mixed Berries (strawberries, blueberries, raspberries)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Vegetable Shortening: Substitute with unsalted butter or lard for a richer taste.
Honeycrisp Apples: Fuji or Gala apples can be used for sweetness.
Granny Smith Apples: Use any tart apple like Braeburn or Jonathan for a similar flavor.
Frozen Mixed Berries: Fresh berries can be used in season.
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Step-by-Step Summary for Baking Homemade Pie:
To create your delicious apple-berry pie, start by making the crust. Combine AP flour and salt in a large mixing bowl. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add ice water until the dough holds together.
Divide the dough, roll out one half, and place it in your pie pan. Roll out the second half for the top crust, either as a solid layer or a lattice top.
Next, prepare the filling by peeling and slicing the apples and mixing them with the frozen berries. Cook the fruit over medium heat until they are just warmed through, then stir in granulated sugar and flour until well combined. Pour the filling into the prepared crust.
If you’re using a solid top crust, cover the filling, cut slits for venting, and brush with melted butter and sugar. For a lattice top, cut the second crust into strips and weave them over the filling. Bake in a preheated oven until golden brown and bubbling. Allow the pie to cool before slicing and serving.
FAQs About Baking Homemade Pies:
Q: Can I make the pie crust ahead of time?
A: Yes! You can prepare the dough and store it in the fridge for up to 3 days or freeze it for up to 3 months.
Q: How can I tell when my pie is done?
A: The crust should be golden brown, and the filling should be bubbling around the edges.
Q: Why is my pie crust tough?
A: Overworking the dough can make it tough. Handle it gently and only mix until the ingredients are just combined.
Easy Steps for Making a Lattice Top Pie Crust:
Roll out the second half of your pie dough to about 1/8-inch thickness and cut it into 7 equal-width strips.
Lay 4 strips parallel across the pie filling, spaced evenly apart.
Fold back the second and fourth strips.
Lay the fifth strip perpendicular to the parallel strips.
Unfold the folded strips over the fifth strip.
Fold back the first and third strips and lay the sixth strip perpendicular.
Repeat the process until all strips are woven together. Trim and flute the edges as desired.
How to Prevent Your Pie Filling from Bubbling Over:
To minimize bubbling, ensure your filling isn’t overly juicy. Cooking the fruit beforehand allows it to release some moisture, reducing the amount of liquid in the pie. Additionally, using a thickener like flour or cornstarch helps absorb excess moisture.
How to Store Your Baked Pie:
After your pie has cooled completely, cover it with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4-5 days. For longer storage, consider freezing it. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the fridge before serving.
Recipe for Apple-Berry Pie:
Apple-Berry Pie
Ingredients
Instructions
- In a large mixing bowl, place flour and salt. Mix until combined
- Add shortening, and using your hands, cut shortening into the flour. (Use your fingers to rub through the flour and shortening, combining it until it becomes a sandy-textured mixture with small pea-sized lumps of shortening throughout. You do not want to overmix, and want to make sure there are still some lumps of shortening to make the crust flaky and tender).
- Once the flour and shortening are combined, begin adding water 1-2 Tablespoons at a time. You DO NOT want to add all of the water at once. You only want to add as much water as it takes to get the dough to begin forming into a ball that will hold together when rolled out. I would recommend using your hands to mix in the water so you can feel the texture of the dough as you go, making sure not to over saturate it. (The dough should feel slightly less pliable than play-dough)
- Divide your dough into to equal balls. Take the first ball of dough, and roll it out to 1/4 inch thickness on a well floured surface. Fold the dough in half, pick it up, and gently place it in the bottom of your pie pan, making sure not to rip the dough. (If there are holes or rips in your dough, do your best to patch them before adding your filling)
- Once the bottom crust has been placed in the pan, take your second ball of dough and repeat the rolling process. Once it has been rolled, you can either fold it in half and set it aside, or you can cut it into 7 equal-width strips for a lattice top, and set them aside. Proceed to making your filling.
- Peel, core, and slice all of your apples into 1/2 inch thick slices.
- Place your apple slices and frozen berries in a large sauce pot, and cook them down slightly over medium heat. You do not want to over cook them. You just want the berries to start releasing some of their juice and the apples to being getting warm.
- Once the apples are warmed through, add your sugar and flour to the fruit, and stir thoroughly until it is well combined and the fruit is releasing plenty of juice.
- Set aside.
- Pre-Heat your oven to 375 degrees F. Grab your pie pan with the bottom pie crust in it.
- Place your filling into the bottom crust of your pie. Smooth out the filling so it is an even height all across the surface of the pie.
- If you are NOT doing a lattice top, take the second half of your rolled out dough (the top pie crust) and place it over the filling, making sure to cover the entire surface of the filling. If you are doing a lattice top, see the next step.
- For a lattice top, take 4 strips of your top crust, and space them evenly across the surface of your pie in 4 parallel lines. Fold back every other strip.
- Lay the fifth strip of dough perpendicular to the parallel lines you folded back, intersecting them. Unfold the folded strips over the top of the perpendicular strip.
- Fold back the parallel strips that you had previously left unfolded. (They should fold backwards over the perpendicular strip)
- Lay another perpendicular strip over the parallel strips, and once again unfold the parallel strips that had been folded back. Repeat this process with the last strip of dough.
- Once the top of the pie has been placed or latticed, using a sharp knife, trim the excess pie dough that is hanging over the edge of the pie pan, leaving 2 inches of excess.
- Once trimmed, tuck the excess dough under itself, forming a ridge around the edge of the pie pan.
- Using your fingers to pinch, or a fork to crimp, flute the edges of your pie dough, sealing the top and bottom crust together with the filling in the center.
- If you have a solid pie crust top (not latticed), using a sharp knife, cut 5-10 small slits in the top of the pie crust to allow it to vent. (You do not have to do this if you made a lattice top)
- Brush the top pie crust with melted butter until it is thinly coated, and sprinkle lightly with sugar.
- Place in your pre-heated oven and bake for 45 minutes to 1 hour, or until the crust is perfectly golden, and the filling is bubbling throughout.
- Remove from the oven and allow to cool for 30 minutes to 1 hour to allow the filling to set. Slice, serve, and enjoy!
For This Recipe, You Will Need…
Watch the Tutorial Video Here:
