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Apple Blackberry Pie

2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup cold butter
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

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

Printed from tasteofhome.com Jul 6, 2008

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Apple Blackberry Pie cont.

fit top of pie; place over filling. 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.