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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • - 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
  • Directions:

    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.

    Brief Description

    This tasty pie incorporates about 2 cups of fresh blackberries.

    Main Ingredient:

    Blackberries

    Category:  Pies

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 50 min

    Source

    The Taste of Home Baking Book, 2007

    Posted By:

    mcarr

    Posted On:

    February 26, 2012

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    1. […] Blackberries for dessert? Of course! Maybe Blackberry Apple Pie or a simple Blackberry Cobbler (topped off with just a smidgeon of vanilla ice […]

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