Apple and Blackberry Pie
Total TimePrep: 25 min. Bake: 55 min. + cooling
- Pastry for double-crust pie (9 inches)
- 3 pounds tart apples, peeled and sliced
- 2 cups fresh blackberries
- 1/4 cup butter, melted
- 1 tablespoon lemon juice
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons half-and-half cream
- 2 tablespoons coarse sugar
- Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
- On a lightly floured surface, roll out larger portion of dough to fit a 9-in. 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 to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts1 piece: 515 calories, 21g fat (10g saturated fat), 27mg cholesterol, 243mg sodium, 82g carbohydrate (50g sugars, 5g fiber), 3g protein.
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Nov 5, 2013
AWESOME!! I'll be making this again and again and again. I used frozen blackberries and it turned out fine.
Jun 9, 2011
May 14, 2011
A runny sloppy mess. Baked 80 minutes and the apples still weren't done. My oven is calibrated correctly so that is not the problem. Anyway a waste of good fruit.
Jan 16, 2011