Apple and Blackberry Pie

By á-2304

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

Preparation

Step 1

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.