Blackberry Apple Pie


1 Pastry for a double-crust 9 " pie
5 cups Baking apples, thinly sliced and peeled
1 pint Fresh blackberries, rinsed and drained
1 tablespoon Lemon juice
3/4 cup Sugar
2 tablespoons Cornstarch
2 tablespoons Butter
1 Egg, lightly beaten
1 tablespoon Water or milk
Additional sugar


  1. Place bottom pastry in a 9" pie plate; top with a thin layer of apples.
  2. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently.
  3. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges.
  4. Bake at 375 degrees for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.

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