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Apple Blackberry Pie

Apple Blackberry Pie
After a blackberry-picking trip, my husband and I decided to include a few in a apple pie we were making. It was the best we'd ever tasted! We live near the mountains with our two children. Ingredients for fruit pies grow all around us.
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2/3 cup cold butter, cubed
  • 4 to 6 tablespoons cold water
  • FILLING:
  • 5 cups thinly sliced peeled tart apples (about 6 medium)
  • 1 cup fresh blackberries
  • 1/2 cup packed brown sugar
  • 4-1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Directions

  • In a large bowl, combine the flour, sugar, salt and cinnamon; cut in
  • butter until crumbly. Gradually add water, tossing with a fork until
  • dough forms a ball. Divide dough in half. Roll out one portion to
  • fit a 9-in. pie plate; place pastry in plate and trim even with
  • edge.
  • In a large bowl, combine apples and blackberries. Combine the brown
  • sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and
  • toss to coat. Pour into crust.
  • Roll out remaining pastry to fit top of pie; place over filling.
© Taste of Home 2013

2 of 2

Apple Blackberry Pie (continued)

Directions (continued)

  • Trim, seal and flute edges. Cut slits in pastry. Add decorative
  • cutouts if desired. Cover edges loosely with foil.
  • Bake at 450° for 10 minutes. Reduce heat to 350°; remove
  • foil. Bake 40-50 minutes longer or until lightly browned and filling
  • is bubbly. Cool on a wire rack. Store in the refrigerator. Yield:
  • 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 359 calories, 16 g fat (10 g saturated fat), 41 mg cholesterol, 456 mg sodium, 52 g carbohydrate, 3 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013