We just had this tonight and luckily 2/3 of it is still left to bring happiness tomorrow. When we first cut the pie open it resembled soup. But now that it's chilling more, it's solidifying more. So two thoughts: add more cornstarch (or maybe flour) and be sure not to add the juice hanging out at the bottom of the bowl, and maybe it's best to eat this pie cold. Regardless, it's very yummy. The blackberries we used are from the brambles down the street and the apples from our volunteer harvest. Enjoy.
Ingredients
1 pastry for a 9 inch double crust pie (We use our standard recipe from the kitchen aid book. It never fails to be very yummy.)
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 tablespoon water or milk
Additional sugar
Directions
1.Place bottom pastry in a 9-in. pie plate; top with a thin layer 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 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
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