Gravenstein Apple and Blackberry Pie
Nothing says summer like a homemade berry pie. Serve it with vanilla ice cream to make it an extra special treat!
2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon finely grated lemon rind
3/4 cup unsalted butter, cut in small pieces, cold
3 tablespoons ice water
¼ teaspoon vanilla extract
1 egg mixed with 1 tablespoon water
Combine the flour, salt, sugar, and lemon rind in a stand mixer. Mix with the paddle attachment. Cut in the butter. When the dough is about the size of small peas, adds the ice water and vanilla. Mix only until it starts to come together.
Divide the dough into 2 equal sized pieces and wrap each well with plastic. Chill for at least one hour. It can be made ahead. Beat the egg with 1 tablespoon of water and reserve for brushing on the pie before baking.
7-8 Gravenstein apples (depending on size) peeled and sliced
2 baskets blackberries
½ cup sugar (brown or white)
juice of one lemon and zest
pinch of sea salt
demerara sugar or white sugar for dusting
Peel and core apples and cut into rough chunks. Mix the sugar, lemon zest and salt. Sprinkle over the apples and drizzle on the lemon juice then mix well. Gently fold in the blackberries (you can freeze the blackberries on a cookie sheet until firm, about 10 minutes, to prevent them from breaking up).
Preheat the oven to 375 degrees.
Roll out one of the dough and line your favorite pie dish. Place the fruit in the center, and brush the edges of the dough with the egg wash. Roll out the second pie dough and place on top. Trim the edges to 1 inch and roll under. Crimp the edges to seal. Slash a few steam holes in the top crust.
My Mom always pinched the edges then brushed the entire surface with the egg wash. Sprinkle the top crust with demerara or white sugar.
Bake in a 375 degree oven for 15 minutes, then turn down the oven to 350 degrees and bake for an additional 35 to 45 minutes until the crust is golden brown and slightly bubbly. Let cool and serve.