Along with a young man by the name of Logan,we made two of these pies. The recipe came from Taste of Home. http://www.tasteofhome.com/Recipes/Blackberry-Apple-Pie I used the recipe from the Lion House for the pie crusts. http://www.deseretnews.com/food-dining/recipes/detail/1,5412,1601884,00.html It was good pie. But then I have never met a pie I didn't like.
Ingredients
Pastry for a double-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
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
Directions
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.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.
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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