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
- Place bottom pastry in a 9" pie plate; top with a thin layer of apples.
- Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently.
- 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.
- 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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