Apple Blackberry Pie

This gorgeous pie combines two seasons: late-summer blackberries meet early-fall apples in a filling that’s both jammy and chunky.

Thinly sliced apples form the base layer while blackberries scatter throughout, their juices mingling with lemon and cornstarch into a thick, bubbling filling.

That lattice top isn’t just pretty; it lets steam escape so the filling thickens properly without making the crust soggy.

Brush it with egg wash, sprinkle with sugar, and bake until golden for a pie that looks like it came from a farmhouse kitchen.

Pro Tips

• Slice apples thin: Uniform slices cook evenly and create better texture
• Cornstarch prevents runny filling: It thickens berry juices so slices hold together
• Egg wash for shine: That brushed-on egg mixture creates bakery-worthy golden gloss
• Cool completely before slicing: Hot pie is soupy; cooled pie slices clean

Variations

• Add a handful of fresh raspberries along with blackberries for mixed berry flavor
• Use a full top crust instead of lattice if weaving intimidates you
• Sprinkle with cinnamon sugar instead of plain sugar for spiced warmth