Recipe For Blackberry Pie

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Low Fat Deep-Dish Apple Blackberry Pie

Low Fat Deep-Dish Apple Blackberry Pie


  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 pounds tart apples, about 6 apples
  • 2/3 cup granulated sugar, plus 1 tablespoon
  • 1/4 cup cornstarch
  • 2 cups fresh or frozen blackberries, not thawed
  • 1 recipe double-crust walnut pastry dough
  • Method

  • Preheat oven to 350°F.
  • Lightly oil a 9-inch deep-dish pie pan or coat it with nonstick spray.
  • In a large bowl, combine lemon juice and vanilla.
  • Peel, core and cut apples into 3/4-inch chunks, tossing them in the lemon juice mixture as you work.
  • Mix 2/3 cup sugar and cornstarch and toss with apples.
  • Add blackberries.
  • Place 2 overlapping sheets of plastic wrap on a work surface.
  • Set the larger disk of dough in the center and cover with 2 more sheets of plastic wrap.
  • Roll dough into a 13-inch circle.
  • Remove top sheets and invert dough into prepared pan, letting excess dough hang over the edges.
  • Gently press dough into bottom and sides of pan.
  • Pull off plastic wrap.
  • With a rubber spatula, scrape apple-blackberry filling into pie shell.
  • Roll out smaller disk of dough as above, making an 11-inch circle.
  • Remove top sheets of plastic and invert dough over filling.
  • Pull off plastic wrap.
  • Press together edges of pastry to seal.
  • With the tip of a sharp knife, cut 3 or 4 short slashes to vent steam.
  • Moisten a pastry brush with water and lightly brush top of pie.
  • Sprinkle with remaining 1 tablespoon sugar.
  • Place pie on a baking sheet with sides.
  • Bake for 45 to 55 minutes, or until crust is golden and filling bubbles.
  • Cool on a wire rack for about 1 hour.
  • Serve warm or at room temperature.
  • Calories per serving; 5 grams protein; 13 grams fat 2 grams saturated fat; 67 grams carbohydrate; 295 mg sodium; 8 mg cholesterol; 5 grams fiber
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