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Blackberry-Apple Pie

Ingredients

  • Pastry for 2-crust pie (9-inch)
  • 3 Cups fresh blackberries
  • 1 Cup thin, peeled green apple slices
  • 2-1/2 to 3 Tbsp quick-cooking tapioca
  • 1 Cup granulated sugar
  • 1/2 Tsp ground cinnamon
  • 2 Tbsp butter or margarine
  1. Wash berries in cold water; drain thoroughly.
  2. In large bowl, combine berries, apples, tapioca, sugar and cinnamon, mixing well.
  3. Turn into pastry-lined 9-inch pie pan.
  4. Dot with butter and adjust top crust and flute edges; cut vents.
  5. BAKE at 425ºF until crust is golden brown and juices start to bubble up in vents (about 40 to 50 minutes).

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