Taryn’s Michaelmas Tradition: Apple & Blackberry Pie

Hello and welcome! 🍂 Celebrating Michaelmas has been a long-standing tradition in my house, and it’s one that now carries on with my main character, Taryn O’Kelly, from the Taryn O’Kelly Mysteries.

Apple and blackberry might sound like an unusual pairing, but it’s one that works beautifully; the sweet and tart balance each other in every bite. Since this recipe is special to both of us, I’ll let Taryn explain the rest.

Being part of a big Irish Catholic family, I grew up celebrating the feast of Michaelmas every September 29th. To me, it always felt like the first Thanksgiving of fall, a time to gather, share blessings, and thank God for the protection of our guardian angels. My family’s tradition is always the same: Go to Mass and bake a bubbling Apple Blackberry Pie and enjoy it together on the eve of Michaelmas.

We Irish never miss a chance for a story or a tradition and gathering together is practically in our DNA.

The celebration itself dates back to the 4^th century. According to Celtic legend, when St. Michael cast Lucifer out of heaven, the devil tumbled into a blackberry bush. Angry and defeated, he spat on the berries, making them bitter after Michaelmas. That’s why blackberries should be eaten before September ends.

Nothing tastes better than a homemade pie from scratch! It’s simple to make, and the filling sets up perfectly every time.

So let’s use up those blackberries before Satan has a chance to ruin them!

Yield: 1 10 inch pie

Michaelmas Apple Blackberry

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The Feast of St. Michael and the Archangels is September, 29th. Apple Blackberry Pie may sound weird but it is quite delicious. The blend of sour and sweet makes this pie a family favorite. Since it’s a tradition in our house, we only make it for Michaelmas.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

For The Fillling:

• 3 Medium Apples- peeled and chopped
• 1 ½ cups blackberries- Fresh or frozen
• ½ c Filtered water
• ½ Tsp Cinnamon
• ¼ Tsp Nutmeg
• ½ c Pure Cane Sugar
• 2 Tbl Cornstarch

For the Crust:-makes two 10" crusts

• 2 2/3 Cups Flour
• 1 Tsp Salt
• 1 Cup Butter or Ghee
• 8-9 Tbl Cold Filtered Water

Instructions

1. Mix flour and salt. Cut shortening into flour mixture using a pastry cutter. Once the dough looks crumbly, add enough water to get the dough to stick together.
2. When the crust is made let it rest. Peel and chop apples while the crust is resting. Once apples are prepared set aside. Divide dough into two balls. Roll one ball out and place it in a 10” pie dish. Pre-bake for 10 minutes at 425. Roll the second ball out but let sit. This will be the pie's lid.
3. Return to making the filling while the crust bakes.
4. In a medium saucepan put the peeled and chopped apples, blackberries, cinnamon, nutmeg, and water. Heat on medium heat for 10 minutes stirring gently once or twice. While apples are cooking mix sugar and cornstarch together. Stir into the apple mixture and let thicken slightly. Cook for about 2 more minutes.
5. Pour into baked pie crust. Place the second crust on top creating a lid.
6. Bake the pie at 350 for 30-40 minutes or until the crust is lightly browned.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 473Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 65mgSodium: 477mgCarbohydrates: 58gFiber: 4gSugar: 21gProtein: 5g

The nutrition calculations are based on the ingredients we used and could differ from yours. We are not registered dietians. We believe in eating as healthy and clean as possible and can not guarantee to acuracy of our nutrition software.

Want to dive deeper into the Catholic roots of the season? Read our Michaelmas post, and don’t miss the St. Michael’s Lent post for more insights

As always, Thanks for stopping by for some Salty Inspirations!