Apple & Blackberry Pie Recipe

Apple & Blackberry Pie Recipe

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 3 pounds tart apples, peeled and sliced
  • 2 cups fresh blackberries
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons half-and-half cream
  • 2 tablespoons coarse sugar

Directions

Directions to make the Apple & Blackberry Pie Recipe

  • Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  • On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate.
  • In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust.
  • Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar.
  • Bake at 375° for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
  1. BACK TO APPLE RECIPES