Taste of Home
Blackberry Apple Pie
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 8 servings.
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. —Fran Stanfield, Wilmington , Ohio
Ingredients
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Dough for double-crust pie
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5 cups thinly sliced peeled tart apples (about 5 medium)
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1 pint fresh blackberries, rinsed and drained
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1 tablespoon lemon juice
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3/4 cup sugar
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2 tablespoons cornstarch
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2 tablespoons butter
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1 large egg
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1 tablespoon water or milk
Directions
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1.
On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter.
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2.
Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.
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3.
Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
1 piece: 415 calories, 18g fat (8g saturated fat), 44mg cholesterol, 238mg sodium, 62g carbohydrate (32g sugars, 2g fiber), 3g protein.
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