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The last of the summer berries meet early-fall apples in this blushing Mixed Berry Apple Pie. It’s the perfect dessert for when it’s no longer summer but not quite fall.
Back to school in California, where I grew, was a combination of crisp mornings followed by still blazing hot afternoons. As it turns out, the weather seems to be confused up here in Canada, too. Pouring rain one day followed by the sun shining the next, September is no longer summer but not exactly 100% fall.
Everett started pre-school a couple weeks ago, and the routine of daily packed lunches and drop-off lines is reminding me of those early fall days.
Early fall means jamming our afternoons with activities, running from one thing to the next under the falling autumn-coloured leaves. It means embracing cozy baking, Sunday football in our sweats, and using the rain as an excuse not to leave the house while reluctantly saying good-bye to our long, carefree summer days.
Wear this pie like a denim jacket. It’s reliable and never goes out of style. It’s perfect for those in-between days when it’s not exactly cold but you still need a little comfort. It’s cozy, rustic, and full of jammy fruit to help bridge the seasons together.
This Mixed Berry Apple Pie makes use of the last of summer strawberries, blackberries, and blueberries and combines them with early autumn apples. Similar to my Blueberry Peach Pie, the filling gathers up whatever berries you have on hand and makes sure they don’t go to waste before they are gone for good.
I love how to berries turn the apples a beautiful pink after baking. I like to use a combination of tart and sweet apples here to mirror the tart blackberries and sweet strawberries. I always have frozen blueberries on hand, no matter the season, and they work wonderfully here too. And my flakey all-butter crust guarantees to bring it home all year round.
If it’s still a bit warm out, then definitely serve this with a scoop of vanilla bean ice cream. And if it’s not? Grab your denim jacket and eat it anyways =)
Mixed Berry Apple Pie Recipe
Flaky Pie Dough
½ cup cold water
¼ cup ice
2 2/3 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup very cold butter, diced
turbinado sugar, for sprinkling
1. In a large bowl, stir together the flour, salt, and sugar. Place the ice in the water and set aside.
2. Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms. Be careful not to over-work the butter or let it get too warm.
3. Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water. Stir together using a wooden spoon or even just a clean hand in the bowl. The dough should appear fairly shaggy and not sticky. Once you can squeeze a few pieces together and they hold, the dough is done being mixed. Do not over-mix.
4. Divide the dough into half and shape each piece into a disk. Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
5. Once the dough is ready, start the filling (recipe to follow).
6. Meanwhile, bring one disc out of the refrigerator and allow to rest for about 10 minutes. Lightly flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
7. Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin. Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang. Trim with kitchen sheers and place back in the refrigerator.
8. For the lattice top, repeat step 5. Using a ruler and a paring knife, cut about 8 strips, about 3/4-inch wide. Cut three skinnier strips and weave together to make the braid, if desired. Place all the cut dough on a baking sheet or cutting board and place in the refrigerator.
9. Continue on with the filling and add dump the fruit mixture into the chilled pie crust. Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction. Allow for some excess dough on the end of each strip, then trim.
10. Return the pie back to refrigerator for at least 30 minutes. Meanwhile, pre-heat oven to 425F.
11. Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
12. Place pie on a baking sheet and bake for about 25 minutes. Turn down the heat to 375F and continue to bake for an additional 35 to 50 minutes or until the top is golden brown, the juices are bubbling, and the apples are cooked through. If the top begins to brown too quickly, cover with foil.
13. Allow the baked pie to completely cool before slicing and serving.
Mixed Berry Apple Pie Filling
2 to 2 1⁄2 pounds apples, peeled, cored, and cut into 1⁄4-inch slices
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
2 cups mixed berries (fresh or frozen)
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoons vanilla extract
zest of 1/2 lemon
pinch of salt
1. Once the pie dough has chilled and you are ready to assemble the pie, put the apple slices in a skillet with ⅓ cup of the sugar and the lemon juice. Sauté over medium heat until they begin to soften, about 10 minutes. Remove from heat and allow to completely cool.
2. Meanwhile, toss the berries in the remaining sugar (except if using frozen) and allow to sit for about 20 minutes. Drain and discard the liquids.
3. Add the cooled apples to the berries (add any frozen berries at this time). Add the remaining ingredients and gently toss to combine.
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