Blackberry apple pie

Yield: 6 servings

Measure Ingredient
5 cups Baking apples, thinly sliced and
\N \N Peeled, about 4 medium
1 pint Fresh blackberries, rinsed and drained
1 tablespoon Lemon juice
¾ cup Sugar
2 tablespoons Cornstarch
2 tablespoons Butter
1 \N Egg, lightly beaten
1 tablespoon Water or milk
\N \N Additional sugar

"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 -

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