Apple Berry Pie

Pie & I are very good friends. We see each other often and that's the way I like my relationships with my friends. But as any relationship goes... well, there are some hard times. No relationship is perfect. There are amazingly delicious times and well, those "UGH, I'm really over this" times.

Thankfully, this is one of those amazingly delicious times. I have to say, never have Pie & I gotten along so well. Wow Pie, I really gotta give it to ya, you are one amazing friend. I think the best relationships are based on honesty, and honestly, I love you Pie.

This pie is quite possibly one of my favorite pies I have ever made, aside from this one. I would have never, ever thought to combine berries and apples in a pie but after reading numerous rave reviews, I just couldn't resist this recipe. I used a new recipe for the pie crust, most assuredly called "The Perfect Pie Crust," and it was, the most perfect crust I have made thus yet. Buttery, flaky, and incredibly easy to make. And that's saying a lot, considering I rolled it out with a PAM canister! Hey you gotta make do right?!? That was definitely interesting, to say the least. Anyways MAKE THIS PLEASE and when you do, send a slice my way :)

Apple Berry Pie

Yields: 1 pie/ 6 - 8 servings

Original recipe can be found here.

1 double-crust 9-inch pie (recipe below)

3/4 cup sugar (original calls for 1 cup)

1 tbsn. cornstarch (original calls for 4 tsp. tapioca)

1/2 tsp. cinnamon

2 cups blackberries

2 cups apples, peeled, cored and sliced

2 tbsn. butter, cut into small pieces

Preheat oven to 375 F. On a lightly floured surface, roll out one crust and place into a 9-inch pie dish. Roll out the top crust and set aside. In a large bowl, mix together the sugar, cornstarch and cinnamon. Add blackberries and apple slices. Toss to coat, but gently, without mashing the berries. Let stand for 20 minutes. Spoon into the crust, then dot with the butter. Moisten the edge of the pastry with water, cover with the top crust, trim and crimp the edges. Cut a few slips in the top to release the steam (or you can cut pretty little shapes with a cookie cutter). Cover the edges with foil to prevent the edges from burning. Bake for 25 minutes, then remove the foil and bake for 20 - 25 minutes or until crust is golden brown. Cool on wire rack.

Perfect Pie Crust

Yields: 1 double-crust pie or 2 single-crust pies

Original recipe can be found here.

2 1/2 cups flour

1 1/2 tsp. sugar

1 tsp. salt

1/2 cup/ 1 stick cold, unsalted butter, cut into small pieces

1/2 cup chilled vegetable shortening, cut into small pieces

5 tbsn. or more of ice water

Blend together the flour, salt and sugar in a food processor. Add the butter and shortening and then pulse until the mixture resembles a coarse meal. Transfer to a medium bowl, then add the water and mix with a fork until the meal comes together, adding more water if dry. Gather the dough together, then split the dough in two and flatten each into a disk. Wrap each in plastic wrap and then refrigerate for at least an hour.

Isn't that the most gorgeous thing you've ever seen?

I don't mean to toot my own horn, but, damn this was mighty delicious!