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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
pastry for double-crust pie (9 inches) |
3 pound(s) tart apples, peeled and sliced |
2 cup(s) fresh blackberries |
1/4 cup(s) butter, melted |
1 tablespoon(s) lemon juice |
1 cup(s) sugar |
3 tablespoon(s) cornstarch |
1 teaspoon(s) ground cinnamon |
1/8 teaspoon(s) ground nutmeg |
2 tablespoon(s) half-and-half cream |
2 tablespoon(s) coarse sugar |
Directions:
1. • 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.
2. • On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate.
3. • 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.
4. • 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.
5. • 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.
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