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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My mother made this pie so often she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. Ingredients:
pastry for a double-crust pie (9 inches) |
5 cups thinly sliced peeled tart apples (about 5 medium) |
1 pint fresh blackberries, rinsed and drained |
1 tablespoon lemon juice |
3/4 cup sugar |
2 tablespoons cornstarch |
2 tablespoons butter |
1 egg, lightly beaten |
1 tablespoon water or milk |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim to 1 in. 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.
2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.
3. Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature. Yield: 8 servings.
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