Blackberry Apple PieTell a Friend
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This tasty pie incorporates about 2 cups of fresh blackberries.
Prep Time: 20 min(s)
Cook Time: 50 min(s)
Recipe Type: Public
Posted By: mcarr
Posted On: Feb 25, 2012
Number of Servings:
- - pastry for double-crust pie 9 inches
- 5 cups - tart apples thinly sliced, peeled
- 1 pints - blackberries
- 1 tablespoons - lemon juice
- 3/4 cups - sugar
- 2 tablespoons - cornstarch
- 2 tablespoons - butter
- 1 - egg
- 1 tablespoons - water or milk
- - additional sugar
Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water or milk; brush over lattice top and pie edges.
Bake at 375 for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Sprinkle with additional sugar. Serve warm or at room temperature.