Autumn means harvest and harvest to me means …
Mulled Apple & Blackberry Pie!
This has to be one of my absolute favorite desserts! I love it served hot with a rich vanilla ice cream melting all over it, just as much as I love it served cold with a tall glass of milk.
It’s just as tasty as it is gorgeous. The blackberries give the apples a beautiful blush color and flavor, and the ruby colored juices taste amazing drizzled over a generous portion of pie.
To save yourself some time and as in my case, a bit of sanity, I like to use the premade refrigerated pie crust. I just roll my crust out to be a bit thinner and to make sure that I have enough to cover the bottom and up the sides of the pie pan or cast iron skillet.
For the apples, I use all Honey Crisp, but you can also use a mixture of Gala’s with a couple of Granny Smith’s thrown in to give it just the right amount of sweetie tartness. For the blackberries, oh me oh my, use them because they add such a gorgeous depth to the brew that really sets this pie off!
I really like to bake this pie in my 10 inch cast iron skillet, but you could also make it in a 9 inch pie dish. Serve it with or without a heaping of vanilla ice cream or heavy cream drizzled all over the top, it’s yours to indulge as you please. Either way, it taste absolutely gorgeous!
- 2 pre-made Pie Crust Pastry, rolled out to about 12 inches on lightly flour dusted surface
- 4 oz Butter, plus extra for greasing
- 1/2 cup Sugar
- Apples, 3 extra large Honey Crisp or 6 small, cored, peeled and each cut into wedges (can use a mix of 4 medium Galas and 2 medium Granny Smiths)
- 12 oz fresh or frozen Blackberries
- 1/4 cup Apple Cider (can use Apple Juice)
- pinch of ground cloves
- 1 cinnamon stick
- 1 large Egg, beaten (+ a tablespoon of water) used as egg wash
- 1/2 teaspoon ground Cinnamon + 2 Tbls Sugar used for dusting top of pie crust
- Preheat the oven to 350°F. Butter the cast iron skillet or pie dish.
- In a large frying pan over medium heat, add the butter and sugar and give it a stir.
- After the butter has completely melted, add in the Apples Cinnamon Stick, Cloves and Apple Cider and cook uncovered for about 15 minutes.
- Add in the Blackberries, and mix gently so that you keep the fruit as whole as possible, cook for another 5 minutes, set aside and allow to cool.
- In a buttered deep 9 inch or shallow 10 inch pie dish, line it with one of the Pie Crust Pastry sheets.
- Drain the Apple mixture, reserving the juice, discarding the cinnamon stick. Now add the drained Apple mixture to the Pastry lined pie dish and add in only 1/2 of the reserved apple juice.
- Brush the edges of the Pastry with the Egg Wash (1 egg beaten with 1 Tbls water).
- Top with the remaining Pie Crust Pastry, trim the excess edges of the pastry with a knife, pinch all around the edges to seal.
- Brush the top of the second Pastry with the remaining Egg Wash.
- Dust with the Cinnamon Sugar mixture, giving it a good coat. With a knife, make server slits across the top of the Pastry.
- Bake in middle of the 350° pre-heated oven for about 50 - 60 minutes or until Pastry is golden.
- Allow to cool for 5 minutes before serving.
Serve with a dollop of Vanilla Ice Cream and a drizzle of the hot fruit juices from the pie.The leftover juice taste great added to Iced Tea or Sparkling Water. Serve this Mulled Apple and Blackberry Pie hot or cold. Can be kept refrigerated up to 5 days.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.