Average Rating: 4.5TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 8 servings.Ingredients
- Pastry for a double-crust pie (9 inches)
- 5 cups thinly sliced peeled tart apples (about 5 medium)
- 1 pint fresh blackberries, rinsed and drained
- 1 tablespoon lemon juice
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 large egg, room temperature, lightly beaten
- 1 tablespoon water or whole milk
Instructions
- 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.
- 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.
- 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.