Apple and Blackberry Pie
- Pastry for double crust pie (9in)
- 3 pounds tart apples, peeled and sliced
- 2 cups fresh blackberries
- 1/4 cup butter, melted
- 1 Tbsp. lemon juice
- 1 cup sugar
- 3 Tbsp. cornstart
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 Tbsp. half and half cream
- 2 Tbsp. coarse sugar
Divide dough in half so that one portion is slightly larger that the other. Wrap each in plastic wrap, chill for 30 minutes.
On a lightly floured board, roll out larger portion of dough to fit a 9 inch deep dish pie plate.
In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar.
Bake at 375 for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes. Cool on a wire rack.