Blackberry Apple Pie

Name: Blackberry Apple Pie
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

9 ingredients

3 steps

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

Directions

1

Line a 9-in. pie plate with bottom crust; trim to 1 in. beyond edge 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 pie shell; 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.