Blackberry apple pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Baking apples, thinly sliced and |
| 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 | Egg, lightly beaten | |
| 1 | tablespoon | Water 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 -