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Blackberry-Apple Pie |
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Serves: 6 Print this Recipe3 cups blackberries blackberries, cleaned, or 1 package (16 oz.) frozen, whole partially thawed 1 1/2 cups sugar 1/4 cup tapioca quick-cooking 1/2 teaspoon cinnamon ground 2 cups apples peeled, sliced cooking (such as Rome Beauty) Pastry for 9-inch double-crust pie 2 tablespoons butter or margarine, cut in 1/4-inch pieces Sugar Vanilla ice cream (optional) In a large bowl, place berries. In a small bowl, mix 1 1/2 cups sugar, tapioca, and cinnamon. Sprinkle over berries and toss gently to mix well. Let stand 20 minutes or until sugar is dissolved. Arrange apples in pastry-lined pie plate. Top with berry mixture and dot with butter. Complete crust as directed in pastry recipe. Sprinkle top of pastry with sugar. Bake in preheated 450° oven 10 minutes; reduce oven temperature to 350° and bake 35 to 45 minutes until filling is bubbly in center and crust is golden brown. Cool on a wire rack. Serve with ice cream if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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