• 8servings
  • 70minutes
  • 415calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, P
MineralsFluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pastry for a double-crust pie (9 inches)

  2. 5 cups thinly sliced peeled tart apples (about 5 medium)

  3. 1 pint fresh blackberries, rinsed and drained

  4. 1 tablespoon lemon juice

  5. 3/4 cup sugar

  6. 2 tablespoons cornstarch

  7. 2 tablespoons butter

  8. 1 egg, lightly beaten

  9. 1 tablespoon water or milk

Instructions Jump to Ingredients ↑

  1. Blackberry Apple Pie Recipe photo by Taste of Home Line a 9-in. pie plate with bottom pastry; 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 pastry; 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. Yield: 8 servings.


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