Apple Blackberry Pie
Yield
servingsPrep
25 minCook
50 minReady
75 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
apples
peeled, thinly sliced |
|
| 1 | pint |
blackberries
rinsed, drained |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
lightly beaten |
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
water
or milk |
|
| 1 | x |
sugar
additional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
apples
peeled, thinly sliced |
|
| 473 | ml |
blackberries
rinsed, drained |
*
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
lightly beaten |
|
| 3E+1 | ml |
cornstarch
|
|
| 15 | ml |
water
or milk |
|
| 1 | x |
sugar
additional |
*
|
Directions
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.
