Blackberry and Apple Pie

Another show stopper!

The colors are so beautiful and vibrant, and the 

taste is an exceptionally delicious combination.

The tad bit of cardamom added to the fruit gives it 

the most wonderful floral aroma. Combined with the scent 

of the berries and apples, you just won't be able 

to resist digging in to a slice.

Hot out of the oven,
with beautifully browned edges and
demerara sugar.

As Always,

ENJOY!

Source: Back In The Day by Cheryl Day and Griffith Day

INGREDIENTS

1 recipe flake pie crust dough for a double crust 9" pie

2 1/2 cups blackberries

2 tsp grated lemon zest

1 tsp. fresh lemon juice

1/2 cup granulated sugar

2 Tbs. cornstarch

1/4 tsp. sea salt

1/4 tsp. ground cardamom

2 1/2 lbs. apples, cored, peeled, and sliced

1 large egg, beaten with salt for egg wash

Coarse sugar for sprinkling

DIRECTIONS

Prepare pie dough and refrigerate until ready to use. 

Preheat oven to 400 degrees 

Gently toss the blackberries with the sugar, lemon juice, zest, cornstarch, salt and cardamom. Set aside for 15 minutes. Then toss the apples with the blackberry mixture.

To assemble the pie: roll out one disk of pie dough, then fit into the 9" pie pan. Fill the pie shell with the fruit mixture. Brush the edges with egg wash.

Roll out the second pie dough. Cover the top of the pie. Trim and crimp the edges.  Cut a few slits in the top for steam vents.

Brush the top of pie with the egg wash and sprinkle with coarse sugar. 

Bake the pie for 15 minutes, then reduce oven temperature to 375 degrees and continue baking for 

45-50 minutes, until the crust is golden brown and the fruit is bubbling.  Cool for 2-3 hours.