About this recipe: The wonderful flavours of apple and blackberries are brought together in this sweet pie. It's sweet, fruity and totally moreish. Serve with a dollop of whipped cream or ice cream, if desired.
Place the pie on a baking tray to catch any drips whilst it's cooking.
Well now.. nothing like a blackberry pie according to my husband. I had some problems with the amount of moisture in crust.. alot of water, along with the addition of the vinegar and egg.. so I ended up only using 3 or so TBS.. USE CAUTION HERE! I also whipped it up in my food processor. No muss, no fuss! I prefer my own family recipe for crust, but I like to try a recipe exactly as written at first - it's not fair to stray from a recipe then criticize it. My pet peave! I think your Grandma is wise beyond her years.. blackberry pies are either incredibly way too juicy or they are thickened way too much with flour or cornstarch - this is just perfect. I did use frozen blackberries and added a tablespoon of flour to toss into them though.. just to be on the safe side. From a former Oregonian, I can attest that Oregon blackberries are the best anywhere on earth.. we had them growing wild everywhere.. and I could never keep my horses, or my husband out of them! Delish, thanks for sharing. - 18 May 2010 (Review from Allrecipes US | Canada)
My Granma was born in 1890 and this is her exact recipe for crust and pie filling! On the prairies of Minnesota (think Laura Ingalls) they used wild blackberries and grated crab apples. As one poster said, the apples don't SOAK up the juices; it's the natural pectin in the apples that gels the juices. I've been making and eating this pie for 60 years; it's nice to see this recipe published. - 19 Aug 2011 (Review from Allrecipes US | Canada)
Very good recipe. Instead of cutting the apple I grated it on the large holes of a boxed grater then squeezed the juice out in a towel, and mixed in with the blackberries (saw this technique on a public radio program for blueberry pie). The pectin that the apple releases is what helps to thicken up the pie. - 30 Aug 2010 (Review from Allrecipes US | Canada)