Berry Apple Fantasy Pie


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Blackberries and fresh apples mixed with cinnamon and sugar – a great end of the summer pie.

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  • Pastry for double crust pie
  • 1 C. sugar
  • 4 tsp. quick cooking tapioca
  • 1/2 tsp. ground cinnamon
  • 2 C. fresh blackberries
  • 2 C. sliced peeled apples
  • 2 Tbs. butter, cut up

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Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12 inch circle. Transfer the rolled out pastry onto a 9 inch pie plate.

In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand 15 minutes. Spoon filling into pastry lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.

On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to ½ inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent over browning.

Bake in 375 degree oven for 25 minutes. Remove the foil. Bake for 20-25 minutes more or till the crust is golden brown and the filling is bubbly. Cool on a wire rack.

Yield: 8 servings

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