Blackberry apple pie

6 servings

Ingredients

QuantityIngredient
5cupsBaking apples, thinly sliced and
Peeled, about 4 medium
1pintFresh blackberries, rinsed and drained
1tablespoonLemon juice
¾cupSugar
2tablespoonsCornstarch
2tablespoonsButter
1Egg, lightly beaten
1tablespoonWater or milk
Additional sugar

Directions

"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." - Fran Stanfield

Pastry for a double-crust 9" pie Place bottom pastry in a 9" pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently.

Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.

From: "Reminisce" Magazine, August 1994 Posted by: Debbie Carlson -