 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Ingredients:
2 cup(s) all-purpose flour |
1 teaspoon(s) sugar |
1 teaspoon(s) salt |
1 teaspoon(s) ground cinnamon |
2/3 cup(s) cold butter, cubed |
4 to 6 tablespoon(s) cold water |
5 cup(s) thinly sliced peeled tart apples (about 6 medium) |
1 cup(s) fresh blackberries |
1/2 cup(s) packed brown sugar |
4 1/2 teaspoon(s) cornstarch |
1 teaspoon(s) ground cinnamon |
1 teaspoon(s) ground nutmeg |
Directions:
1. • In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.
2. • In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
3. • Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil.
4. • Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
|
|