Apple and Blackberry Pie

Apple and Blackberry Pie
Apple and Blackberry Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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