A wonderful pie brimming with apples and blackberries.
Ingredients
- pastry for a 9 inch double crust pie: 1 piece
- white sugar: 1 cup
- tapioca: 4 tsp
- ground cinnamon: 0.5 tsp
- blackberries: 2 cups (fresh)
- apples - peeled, cored and: 2 cups (sliced)
- butter: 2 Tbsp (cut into small pieces)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
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In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
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Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
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Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
