Apple Blackberry Pie

Photo: psfreeman

Recipe published as in Country Woman July/August 2001.

Yield: 8 servings
Community Recipe from

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Ingredients

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

Preparation

  1. • 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.
  2. • 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.
  3. • Roll out remaining pastry to 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.
  4. • 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.


December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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