Sunday Dessert – Blackberry-Apple Pie


Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This Sunday’s dessert is a blackberry-apple pie that won a County Fair Best of Show ribbon for me 35 years ago (1983). The pie also won many more contests and became a favorite of the family – except for the ones who don’t like blackberry seeds. See this post from 2008 on the pie contest: https://lillianscupboard.wordpress.com/2008/07/29/the-pie-contest/

BLACKBERRY-APPLE PIE

  • Servings: 9 inch pie - 6 to 8 servings
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Pastry for two-crust 9-inch pie (see link to my favorite recipe below)
3 cups blackberries
1 cup peeled & thinly sliced tart apple
3 Tblsp. quick-cooking tapioca
pinch of salt
1 cup granulated sugar
1/2 tsp. cinnamon
2 Tblsp. butter
1 Tblsp. milk
1 Tblsp. sugar mixed with 1/8 tsp. cinnamon for topping
Preheat oven to 375 degrees F

In large bowl combine berries, apples, tapioca, 1 cup sugar, and 1/2 tsp. cinnamon. Mix well and allow to set for five minutes.

Turn berry mixture in a pastry-lined 9-inch pan. Dot with butter, adjust top crust, cut vents and flute edges. Brush top with milk and lightly sprinkle with sugar/cinnamon mixture. Set pie pan on a larger flat pan to catch spills.

Bake @ 375 degrees F for 45-50 minutes. Cool on a wire rack.

My favorite pie crust recipe is here in a post from 2007:  https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/

Also served: Corn-on-the-cob, grilled tilapia and a great salsa using summer produce – Peach-Pineapple-and-Tomato Salsa, found here from 2015: https://lillianscupboard.wordpress.com/2015/08/11/peach-pineapple-and-tomato-salsa/

Tart Cherry Pie

cherrypie1

I always make the fruit pies I’ll serve on Thanksgiving well ahead of time.  When I was competing in county and state fairs, I found I could bake a fruit pie and freeze it.  Then the night before I needed it, I could take it out to thaw and the next morning crisp it in a 350 degree F oven for about 10 minutes with basically no change in the original pie.  I had to do it this way for the Ohio State Fair because of time restrictions plus a 2-hour drive and I continued to win ribbons.  I’ve used the technique since the early 1980s to get a jump on holiday baking.

This morning, I baked two apple pies which will go in the freezer after they have cooled, and I was remembering other Thanksgiving pies I have made through the years.  For the 20 years we lived in Blue Jay on the Ohio/Indiana border, I had the benefits of a front yard full of fruit trees.  In July, there was one old tree that produced a huge amount of tart cherries.  These snapshots from 1991 show my son and his family who were visiting from St. Louis and helping me by picking some cherries.

picking cherries 1991_0001

picking cherries 1991_0002

The little girl with the pail graduated from college last year and the baby is now a sophomore in college.  Time flies.

I froze a lot of cherries but to have the very best pie for Thanksgiving, I made one while the cherries were fresh off the tree – my husband’s favorite.  Here’s the recipe:

TART CHERRY PIE

  • Pastry for 9″ double crust pie
  • 4 cups fresh tart cherries, pitted
  • 1 cup granulated sugar
  • 3 Tblsp. quick tapioca
  • 1/8 tsp. salt
  • 1/2 tsp. almond extract
  • 2 Tblsp. butter
  • 1 Tblsp. milk

Preheat oven to 375 degrees F

In a large bowl, mix together the cherries, sugar, tapioca, salt, and almond extract.

Fit bottom crust in a 9″ pan, pour filling into crust and dot with butter.  Place top crust on pie, crimp edges and brush with milk.  Cut vents and place on a larger flat pan to catch spills.

Bake @ 375 degrees for approximately 45 minutes.

Cool pie completely on rack.  Serve to a hungry family or wrap and place in a two-gallon ziplock bag.  Place in the freezer until needed.  For best flavor, use within 6 months. 

cherrypie2

I only wish I had one of those fresh cherry pies in the freezer for this Thanksgiving and my husband here to enjoy it.

A good piecrust recipe

My favorite apple pie recipe