Apple Blackberry Pie

Apple blackberry pie is a staple in my family around every holiday. It’s also my dad’s favorite pie, which is saying something as I never believed my grandmother’s pumpkin pie could be booted from the “favorite” spot. Apple blackberry pie is a fun, delicious twist on the classic apple pie that graces so many holiday tables. It has also become one of my most requested recipes after I made it for a holiday baking special on my TV show, “Chasing Down Madison Brown.” I am thrilled to finally be sharing it with y’all!

This is not a dessert that you want to make in a shallow baking dish. You want to pack in as much of the apple blackberry mixture as possible in a deep pie dish and top it off with a classic lattice top. Which brings me to my next point – this is a very, very heavy pie. The first time I made it, I didn’t realize how heave a pie could be! Use two hands to transport it to and from the oven.

The secret to making this apple blackberry pie truly exceptional is in the crust. I add a secret ingredient to truly take it over the top – sharp white cheddar cheese. I know what you’re thinking, ewe (David). But trust me, somehow the salty sharp cheese doesn’t taste like, well cheese, but instead provides a perfect counterbalance to the apple blackberry pie filling’s sweetness.

Let’s talk apples. Some people swear by only Granny Smith apples for their filling, but not me! Of course you need Granny Smiths for any good apple pie, but I like to mix it up and use half red and half green apples. I’ve found that by mixing up varieties, I don’t need to add as much sugar to the mixture – which is a huge win around the holidays!

I make this apple blackberry pie year round – truly making it a holiday stable. It’s perfect for Christmas parties, Thanksgiving dinners, 4th of July parades and birthdays! It is such a hit, that whenever my family is gathering together to celebrate anything, this pie is most certainly present. I hope that you and your family love it as much as we do! The printable recipe is below!

Looking for more apple recipes perfect for the holidays? Why not try my apple walnut bread– yum!

Apple Blackberry Pie

Recipe by Madison Brown Course: Dessert
Prep time


Cooking time




  • Apple Blackberry Filling
  • 3 large green apples, such as Granny Smith

  • 3 large red apples, such as Honeycrisp

  • 1/4 cup sugar

  • 1/4 cup dark brown sugar

  • 2 tbsp butter

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1 1/2 cups of blackberries (roughly 2 fresh cartons or one bag of frozen)

  • 2 tbsp all purpose flour

  • For the Crust
  • 2 1/2 cups all purpose flour

  • 1 cup salted, sweet cream butter chilled

  • 1/2 tsp salt

  • 1 cup finely shredded sharp white cheddar cheese

  • 1/2 cup cold water

  • 1 egg, beaten


  • Apple Blackberry Pie Filling
  • Heat the oven to 375 degrees. Peel and core the apples. Cut into quarters and cut into thin, even slices.
  • In a deep sauté pan, melt the butter over a medium heat. Add in the apples and the sugar. Cook for 10-15 minutes or until the apples are cooked but not completely soft. Stir often to prevent burning. Let stand off heat to cool.
  • In a separate bowl, toss the blackberries with 2 tbsp flour so that they are completely coated.
  • Using your cheddar cheese crust, roll out half and place in the bottom of a deep dish pie pan.
  • Fill the pie dish with half of the apple mixture, then the blackberries, and topped with the remaining half of the apple mixture. Smooth out with a spatula.
  • Using the remaining pie dough, cut out strips and weave a classic lattice pattern for the top of the pie.
  • Brush the top of the pie with the beaten egg. Cook for 45-60 minutes or until the mixture is bubbling and the crust is golden brown. Serve warm or cold.
  • Cheddar Cheese Pie Dough
  • In a large mixing bowl, mix the flour and the salt.
  • Using your hands or a pastry blender, mix in the cold butter to the flour until the mixture resembles breadcrumbs.
  • Add in the shredded cheddar cheese, mixing well.
  • Add the cold water, mixing until the mixture just comes together into a ball. Wrap in plastic wrap and let set in the fridge for 20 minutes.
  • Use half of the dough for the bottom and the other half for the top. Roll out on a floured surface.


  • The more uniform you cut the apples, the more evenly they will cook. I like to still have a bite to my apples, so I do not cook them until they are entirely soft.
  • Keep the pie dough cold. That is the secret to a perfectly flakey crust and do not over mix it.

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