Posted By Kimberly Turner on Nov 23, 2014 in Apples, Baking, Berries, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Desserts, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Pie & Tart Recipes, Sweets, Thanksgiving, Vegetarian | 0 comments

You’ll love this recipe for How to Bake Haskap Apple Pie!

This recipe is probably the best of the best recipes I have done for an apple pie.

An absolutely beautiful star-burst or flower pattern presentation you can create on your pie with the crimson-purple haskap berries in the center, this pie is a stunner.

The flavor of apple & haskap goes so well together with plump, tender pieces of apple and the dried haskap berries used plump up & create such a gorgeous color with the apple pieces.

Top this pie with Haskapa Whipped Cream and you’re all set for a dessert that’s out of this world fabulous!

Haskap Apple Pie:

I am fortunate to have some amazing Ontario Cortland Apples from my local Harvest Barn Country Market in Niagara-on-the-Lake. You can see how really gorgeous and fresh they are, red, orange, and deep crimson in color, shiny, plump and glossy, perfect specimens. I am looking forward to cooking with these beauties.

Haskapa, out of Nova Scotia produces delicious dried haskap berries, juice, jam, chutney and other fine things made with the lovely haskap berry.

The haskap plant originated in Russia, and now is grown in most of the Canadian provinces and many states in the USA. The haskap berry looks like an elongated blueberry, with a similar outer skin of deep purplish-blue, and flesh of deep crimson juiciness.

The flavor is tangy sweet, perfect for juices and jams, and when you combine these haskap berries with apples, you have a marriage made in heaven. These berries flavor the pie in a really wonderful way, and if you make a pie, according to my directions, you are sure to have a winner and many family members and guests requesting seconds and thirds.

As it happens, I had a pie crust disc in the freezer to make the bottom crust for a 10 inch pie. I allowed this crust disc to thaw in the refrigerator, for this pie. If you wish, you could use a store bought pie crust for the bottom of the pie.

Type: Pie Recipe

Prep Time: about 25 min
Bake Time: about 45 – 50 min
Yield: one 10 inch pie

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

~ 6 – 7 large Cortland apples – washed, peeled, quartered, cored, seeded, cut into smaller pieces; I slice one apple more, but I don’t cut the slices into smaller pieces, so I can use the whole half moon slices to decorate the top layer of apples, with a pretty fan design
~ 1/2 cup of dried haskap berries + a few more to decorate the top
1/2 cup brown sugar
1/2 cup white sugar
1 tsp minute tapioca
2 tbsp corn starch
3 tbsp flour + enough bench flour for rolling out the bottom crust
juice of half a lemon
dash of salt
about 1 tbsp of haskap jam – I used Haskapa Jam.
1 disc of pie crust dough – for the bottom crust of a 10 inch pie
about 1 1/2 tbsp or a dab of butter

Optional:
- ginger
- cinnamon
- nutmeg
- cardamom

Instructions:

Preheat the oven to 425 degrees F.
Have ready one – 10 inch oven safe, glass pie plate. I use glass pie plates, so I can see underneath the bottom to be sure the bottom has browned sufficiently.

Slice the apples and cut the slices into pieces suitable for a pie, and place them into a large mixing bowl, sprinkle with lemon juice, a dash of salt, and stir well. As well, place the half moon type slices into a small bowl and treat them with lemon juice and with a bit of sugar.
To the sliced apples in the mixing bowl, add haskap berries, and stir.
Add in sugars and stir again.
Sprinkle with tapioca, flour and corn starch and re-stir well, so all the ingredients have been thoroughly combined.
Give the apple mixture a taste test and adjust for sweetness and/or spices.
Allow the filling to macerate while you prepare the pie crust (10 to 15 minutes).
Roll out the pie crust dough disc on a floured surface to fit a 10 inch pie.
- Check out my show: How to Bake Mom’s Classic Pie Crust
Fit the 10 inch pie plate with its crust dough, by rolling it onto the rolling pin and then unroll it over the pie plate. Then trim all around the outer edge. Crimp the outside rim of the pie crust, and save the extra dough.
Re-stir and taste the apple filling. In this case, I added a small amount of sugar. I also sprinkled some sugar over the haskap berries.
- Note: Feel free to add more spices or sugar if you wish.
Pour or ladle the apples into the bottom crust, leaving a little indentation in the middle, to add in some more haskap berries.
For the very top layer, dot it with dabs of butter. I arranged the half moon sliced apple pieces, and fanned them around the whole top of the pie making a lovely design, and in the middle, I put about 1 tbsp of haskap jam and a few more haskap berries.
The pie goes into a 400 degree F oven for about 20 min, then reduce the heat to 375 degrees F for another 15 – 20 min.
- Tip: If you find at any point that the apples on top are getting too dark, just cover the top with a loose aluminum foil tent, which is what I did. Check the pie at the 20 min point.
With the extra dough, I made a little boat filled with the apple and berry mixture and baked it for about 20 min, alongside the pie, since I don’t like to throw out anything, if I can help it, and my family likes these little extra delicious treats.
When the pie is done, transfer it, and the little apple haskap boat, to a wire cooling rack, and allow it to cool down to room temperature. I actually returned my pie to the oven for about for 12 min.

Serve and enjoy this beautiful pie, which we enjoyed immensely, and share it with your loved ones. Ice cream or whipped cream goes very well with this amazing pie. It turned out very well, sliced up neatly and looks fabulous with whipped cream. All the little haskap berries can be seen peeping out amongst the apples.