summary

Nothing screams fall like an apple dessert. This combination of apples with blackberries makes a delicious pairing for a pie. You want to let the fruit sit at room temperature to macerate before you bake it. This allows the fruit time to release its natural juices and results in a perfect pie filling. Topped with a scoop of vanilla ice cream, what could be better?

ingredients

Pie Crust
2 1/2 cup all-purpose flour, plus more for rolling dough
2 teaspoons sugar
1 teaspoon Kosher salt
16 tablespoons very cold, unsalted butter
6 tablespoons ice-cold water
Pie Filling
8 apples, such as Granny Smith or Fuji
3 pints blackberries
1 ½ tablespoons fresh lemon juice
⅔ cup sugar
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
¼ teaspoon Kosher salt
Pie Topping
1 cup flour
1 cup packed light brown sugar
¾ cup oats
¾ teaspoon Kosher salt
10 tablespoons cold, unsalted butter, cut into small pieces
Vanilla ice cream

directions

To make the pie crust, place the flour, sugar and salt in the base of a food processor fitted with a metal blade. Pulse several times to mix together. Cut the butter into small pieces and add to the food processor, pulsing until the butter is the size of small pebbles. With the motor running, add the water. Don’t worry that the dough doesn’t completely come together at this point. Transfer the dough to a flour-dusted work surface and knead a few times to pull the dough together. Divide the dough in half and form into two discs. Cover in plastic wrap or parchment paper and chill in the refrigerator for at least an hour.
Allow the dough to sit at room temperature for 10 minutes. On a floured work surface, roll out one of the discs to ¼-inch thickness. Place an individual fluted baking dish es, upside down onto the dough and, using a sharp paring knife, cut a circle that is 1 inch bigger all around than the pie dish. Each rolled-out dough disc should have enough dough for 3 circles. Repeat this process until you have six circles.
Fill each dish with a round of dough, using your fingers to press the dough into the bottom and folding and crimping the edges at the top. Place these dishes into the freezer while you continue.
To make the filling, trim the ends of each apple. Attach the Peel, Core and Slice Attachment to the KitchenAid® Artisan® Series Stand Mixer. This will peel and slice the apple into one long ring (like a slinky!). Using a knife, slice this in half so you are left with equal slices.
Place the apple slices into a large mixing bowl and add the blackberries, lemon juice, sugar, cornstarch, cinnamon and salt. Allow this to sit, at room temperature, stirring a few times, for 45 minutes.
Preheat the oven to 350°F.
To make the crumble pie topping, stir together the flour, brown sugar, oats and salt. Add the butter and, using two knives, cut until the butter is the size of small pebbles.
Remove the pie dishes from the refrigerator and fill each with the apple blackberry filling. Top each pie with the crumble topping and transfer to the oven. Bake until crumble and crust are golden brown, about 30 minutes.
Let cool until warm. Use an ice cream scoop to top vanilla ice cream and serve.

notes

This pie dough recipe will make enough for 6 mini pies or a top and a bottom for one regular size pie. You can, of course, save time by buying 2 ready-made pie crusts.

You can use any variety of apple in this recipe but we like a tart apple for pies.

Whenever you bake with fresh fruit, always taste the fruit raw. If it is overly tart, you may want to add a bit more sugar. If it is very sweet, you can hold back on some of the sugar.

Lemon juice adds a bit of acidity to enhance flavors, but it also helps to keep the apples from browning while you are preparing the pie.

It is very important to work with ice-cold butter and water when making a crust. If the butter melts, you will not get a flaky crust.

If you live in a hot environment, make the crust in the morning while it is still cool.