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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Make the most of fresh fruit season with this yummy pie chock full of apples and blackberries. It's tender, tasty and irresistible! Frances Tompkins, Bealeton, Virginia 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:
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. Yield: 8 servings.
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