Mini Apple Blackberry Pie with All Butter Crust Recipe

Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!

This recipe I’m about to share with you is a coveted family recipe which is only now being shared with the public! And rightly so… this apple blackberry pie recipe is one of my absolute favorites and it has been upgraded by my very own Sweetie Pie. The pie crust recipe has been perfected over time and it is an all-butter recipe that crumbles and melts in your mouth. I have been seriously ruined and completely spoiled by my sweetie pie making this pie for me as I cannot eat pie from restaurants any longer… they just never measure up.

This pie hosts the perfect apple variety, a few Honeycrisps and a few Granny Smiths, and they are all precooked in a delicious sugary sauce that allows the apples to absorb all the spices and sugars. We always try to pick and freeze blackberries from Mt. Baldy to use in these pies because we just love adding that special touch of homemade to our pies. We also add a touch of our very special blackberry liquor (which can be added to champagne or on top of pancakes or just about anything else that does well with a hit of blackberry sweetener). I will include our blackberry liquor recipe here as well! Here’s the standard Apple Blackberry Pie Recipe and then find the Blackberry Liquor Recipe below. Note that the liquor requires months of aging, so if you do not have this ready to go, you can simply omit it from the recipe and you will still find it beyond amazing!

Apple Blackberry Pie with All Butter Crust

INGREDIENTS FOR PIE CRUST

1/2 lb. Butter (salted or unsalted)

2 1/2 cups all purpose flour

1 Tbsp sugar

1/4 tsp salt

2-3 Tbsp of apple cider vinegar on ice in a cup

1 Egg (to brush on top later)

DIRECTIONS

Chop 1/2 pound refrigerated butter, wrap in wax paper and freeze

In a large mixing bowl add the flour, sugar and salt and blend. Chop butter into flour with pastry cutter until chunked. Add one cold tablespoons of apple cider vinegar to mixture and chop in with pastry cutter, then add next tablespoon vinegar and chop in again. Add a third tablespoon only if mixture is not starting to come together.

Chopping Butter into flour to make crust

Split the mixture into five small balls with hands and place one ball on wax paper and form a short flat disc, wrap wax paper around disc and put in fridge. Do the same for the rest of the pie dough. These five discs will be used to make 5 mini pies. (If you are making a regular sized pie instead of the mini pies, then just split the dough in half, and form two balls and then shape them into discs with the wax paper. This will be the top and bottom of the pie crust.) Put the discs in the fridge to chill for about 1 hour.

After chilled, roll out the dough to fit a 9″ pie plate or the muffin pan. Set the dough in the glass pie plate and work it into the edges. Chill in the freezer. Roll out top dough flat and set in freezer. (For the mini pies, this dough recipe makes enough for 5 mini pies. Take each disc and roll it flat. Place one side of the rolled out dough into the muffin tin and cut the remaining dough off. Use the remaining dough to roll out tops for the pies.) Try to work the dough as little as possible as this ensures that it comes out more flaky.

INGREDIENTS FOR PIE FILLING

Apple Portion:

4 Granny Smith Apples

4 Honeycrisp Apples

1/2 cup White Cane Sugar

1/2 cup Maple Syrup

1/2 cup Dark Brown Sugar

2 tsp Cinnamon

1/2 tsp Nutmeg

Blackberry Portion:

2 cups Blackberries

5 Tbsp Blackberry Liquor (one Tbsp into each mini pie)

5 tsp Sugar (one tsp into each mini pie)

Other Ingredients:

1 Lemon

1 Tbsp Butter

DIRECTIONS:

Cut apples with an apple peeler. After peeling and chopping apples by hand for so long, my sweetie pie introduced me to this handy little gadget. It not only peels the apple for you, but it cores it and slices it as well! You can knock out 6-8 apples in like 2 minutes! Here’s the link to the apple peeler we use.

apple peeled and cored with apple peeler

Use a mixture of sweet and sour apples. Put chopped apples in a large pot and add 1/2 cup maple syrup, 1/2 cup brown sugar and 1/2 cup white cane sugar. Add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg. Stir everything together. Add 1 tablespoon of butter on top, cover and heat on low for about 10-15 minutes. The apples should become softer and full or flavor. Once the apples have softened a bit, turn the heat off and cover and let them cool. Juice one lemon into the mixture and stir the lemon juice in completely.

Prepare 2 cups blackberries by rinsing.

Put the pie together by spooning the apple mixture into the frozen pie plate or mini pie tin. Then add the blackberries on top.

If making a standard pie, add 4 tablespoons blackberry liquor (see recipe below) and then sprinkle 2 tablespoons of sugar on top. If making the mini pies, add 1 tablespoon of liquor into each mini pie and 1 tsp sprinkle of sugar on top.

Filling Mini Pies with berries and apples

Place the flat rolled out dough on top of the filling and pinch the top and bottom crusts together. Use your fingers or a fork pressed into the dough to create a design along the edge. Cut slits into the top of the pie and then brush top with egg and sprinkle some sugar on top.

Bake at 375 degrees Farenheit for 35-40 min for the mini pies or 40-50 minutes for the standard pie (the juices should be bubbling through slits in the pie and the top crust should be golden brown) your house should smell amazing!!! 🙂

SPECIAL BONUS: OUR SECRET BLACKBERRY LIQUOR RECIPE

If you want to add a special touch to your pie recipe, then try this amazing secret! Blackberry liquor, also know as Kir Royale, is commonly found in France, where they cure fresh blackberries in sugar and vodka. You can add 1-3 teaspoons into your champagne or add it over crepes or pancakes… very yummy! Here the simple recipe:

Fill one large mason jar with 2 cups of sugar, 2 cups of rinsed blackberries and then fill to the top with you favorite vodka. Place the jar in a cool, dark place and give the jar a few turns by hand every few weeks. After a few months, you’ve got a delightfully sweet liquor. Strain the mix and keep it stored in a jar near your oils and spices to easily add to recipes! Homemade Blackberry Liquor

Pour the blackberry liquor into pretty olive oil dispensers and give them away as Christmas or Holiday gifts! Your friends and family will be delighted and beg you for more!