Apple Blackberry Pie
peeled, thinly sliced
Put bottom pastry in a 9-inch pie pan, top with thin layers 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℉ (190℃) F for 50 minutes or until filling is bubbly and apples are tender.
Sprinkle with additional sugar.