Easy Apple and Blackberry Pie: The Lazy Baker’s Dream

You want pie. You don’t want to spend hours in the kitchen. I get it.

Life’s too short for complicated recipes that require a PhD in pastry arts. This apple and blackberry pie? It’s stupidly simple.

No fancy techniques, no obscure ingredients—just flaky crust, juicy fruit, and bragging rights. Even your microwave-only roommate could pull this off. Ready to impress without the stress?

Let’s go.

Why This Recipe Slaps

This pie is the MVP of desserts because it’s fast, forgiving, and freaking delicious. The combo of tart blackberries and sweet apples is a flavor bomb, and store-bought crust keeps it lazy-friendly. It’s also versatile: serve it warm with ice cream, cold for breakfast (no judgment), or room temperature because you forgot it on the counter.

Perfection.

Ingredients You’ll Need

• 2 store-bought pie crusts (because rolling pins are overrated)
• 3 medium apples, peeled and sliced (Granny Smith or Honeycrisp work best)
• 1 cup blackberries (fresh or frozen—your call)
• ½ cup granulated sugar (or less if you’re anti-sweet)
• 1 tbsp lemon juice (to keep the apples from turning sad and brown)
• 1 tsp cinnamon (the spice that makes everything nice)
• 2 tbsp cornstarch (to thicken the filling so it’s not soup)
• 1 egg, beaten (for that golden crust glow-up)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Don’t skip this. Cold pie = sad pie.
2. Toss apples, blackberries, sugar, lemon juice, cinnamon, and cornstarch in a bowl.

   Mix until the fruit looks evenly coated. Taste a slice. You deserve it.

3. Line a pie dish with one crust.

   Poke the bottom with a fork a few times so it doesn’t puff up like a balloon.

4. Dump the filling into the crust. Spread it evenly—no one wants a lopsided pie.
5. Top with the second crust. Crimp the edges with a fork or your fingers if you’re feeling fancy.

   Cut a few slits in the top so steam can escape (unless you enjoy pie explosions).

6. Brush the top with beaten egg. This gives it that Instagram-worthy shine.
7. Bake for 45–50 minutes, or until the crust is golden and the filling bubbles like a witch’s cauldron.
8. Let it cool for at least 20 minutes. I know, waiting is hard.

   But slicing too soon turns your pie into a fruit volcano.

How to Store Your Masterpiece

Room temperature: Cover loosely with foil and eat within 2 days (like that’s a problem). Fridge: Lasts up to 4 days, but the crust might get soggy. IMO, just eat it. Freezer: Wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15–20 minutes.

Why This Pie is Basically a Superfood

Okay, fine, it’s dessert.

But apples pack fiber, blackberries are antioxidant royalty, and cinnamon helps regulate blood sugar. Plus, homemade means no weird preservatives. See?

Virtuous. Sort of.

Common Mistakes to Avoid

• Overloading the filling. Too much fruit = soggy bottom crust.

  Nobody wants that.

• Forgetting the cornstarch. Without it, you’re basically serving fruit soup in a crust.
• Skipping the egg wash. Pale pie is sad pie.

  Don’t do that to yourself.

• Cutting it hot. Patience, grasshopper. Let the filling set or face the consequences.

Swaps and Subs

No blackberries?

Use raspberries or blueberries. Vegan? Swap the egg wash for almond milk and use vegan crust.

Sugar-free? Try monk fruit sweetener. Gluten-free?

Grab a GF crust. This recipe is more flexible than a yoga instructor.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain it first. Excess water = soggy pie.

You’ve been warned.

Why is my crust burning?

Your oven runs hot. Cover the edges with foil halfway through baking. Crisis averted.

Can I make this ahead?

Absolutely.

Assemble the pie, freeze it unbaked, and bake straight from frozen (add 10–15 minutes to the time).

My filling is too runny. Help?

You skimped on cornstarch or cut the pie too soon. FYI, it thickens as it cools.

Chill. Literally.

Final Thoughts

This pie is the culinary equivalent of a mic drop. Minimal effort, maximum reward.

Whether you’re bribing coworkers, impressing your in-laws, or just treating yourself, it’s a guaranteed win. Now go bake it. And send me a slice.