Apple Pie with Black Pepper Blackberry Glaze Recipe


  • Pastry for a 9-inch single-crust pie, crimped and chilled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Sour Cream Pastry Pie Dough (page 29), or Nut Pastry Pie Dough (page 30)
  • 2½ pounds apples
  • 2 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • 1½ tablespoons all-purpose flour
  • 1 tablespoon ruby port
  • ½ teaspoon vanilla extract
  • ½ teaspoon balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
  • 1 cup fresh or frozen blackberries
  • 2 tablespoons sugar


Lustrous Deep Burgundy From The Blackberry Glaze On The Surface, This Intoxicating Open-faced Apple Pie Belies A Creamy White Interior. Its Peppery Fruit Flavor Hovers Deliciously Between Sweet And Savory, Accented By Ruby Port And A Hint Of Balsamic Vine

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