Apple and Blackberry Pie

A cozy classic with the perfect balance of tart, sweet, and spice. Best served warm with a scoop of vanilla ice cream.

For the Crust

• 2½ cups all-purpose flour

• 1 tablespoon sugar

• ½ teaspoon salt

• 1 cup (2 sticks) cold butter, cubed

• ¼ cup vegetable shortening, cold

• 6–8 tablespoons ice water

For the Filling

• 4 tablespoons butter

• 6 cups apples, peeled and sliced

• 2 tablespoons cornstarch

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ¼ teaspoon allspice

• Zest of 1 lemon

• Juice of 1 lemon

• 1½ cups blackberries

For Assembly

• 1 egg, beaten (for egg wash)

• 2 tablespoons sugar (for sprinkling)

Instructions

1. Make the Dough
   In a food processor, pulse together the flour, sugar, and salt. Add butter and shortening, pulsing until the mixture resembles pea-sized crumbs. Gradually add ice water until the dough just comes together.

2. Chill the Dough
   Transfer to a floured surface and form into a ball. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.

3. Prepare the Filling
   In a wide pan, melt the butter over medium heat. Add apples and cook for about 10 minutes, stirring occasionally. Remove from heat and stir in cornstarch, spices, lemon zest, and juice. Gently fold in blackberries. Let cool for 20–30 minutes.

4. Roll Out the Crust
   Roll out one disk of dough on a floured surface and transfer to your pie dish.

5. Assemble the Pie
   Add the cooled fruit mixture to the crust. Roll out the second disk, place it over the filling, trim and crimp the edges, and cut a few slits in the top.

6. Bake the Pie
   Preheat oven to 350°F (175°C). Brush the top with egg wash and sprinkle with sugar. Bake for 50–60 minutes, until golden.

7. Cool and Serve
   Let cool for at least 3–4 hours before slicing. Serve with ice cream or whipped cream.