Berry-Apple Fantasy Pie

By ksgroves

Ingredients

• Pastry for double-crust pie
• 1 cup sugar
• 4 tsp quick-cooking tapioca
• 1/2 tsp ground cinnamon
• 2 cups fresh blackberries
• 2 cups sliced, peeled apples
• 2 tbs butter, cut up

Preparation

Step 1

Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-circle. Transfer the rolled-our pastry into a 9-inch pie plate.

In a large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand 15 minutes.

Spoon filling into pastry-lined plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.

On a lightly floured surface, roll out the remaining pastry into a 12-inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.

Bake in a 375 degree for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or till the crust is golden brown and the filling is bubbly.

Makes 8 servings.