APPLE AND BLACKBERRY PIE

Apple and Blackberry Pie image

Make the most of fresh fruit season with this yummy pie chock full of apples and blackberries. It's tender, tasty and irresistible! Frances Tompkins, Bealeton, Virginia

Provided by Taste of Home

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

Pastry for double-crust pie (9 inches)
3 pounds tart apples, peeled and sliced
2 cups fresh blackberries
1/4 cup butter, melted
1 tablespoon lemon juice
1 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons half-and-half cream
2 tablespoons coarse sugar

Steps:

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate., In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 515 calories, Fat 21g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 243mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 5g fiber), Protein 3g protein.