Blackberry and Apple Pie

Serves: 5
Total Calories: 304


1 1/2 pounds large cooking apples
2 tablespoons melted butter
4 ounces sugar, divided
2 pounds fresh blackberries (or frozen blackberries, thawed)
pastry for 1 crust pie
1 egg yolk, mixed with 1 tablespoon sugar
1 whipped cream for garnish


Peel, core, and slice apples. In a heavy sauté pan, melt butter and cook apples over medium heat. Sprinkle with 2 tablespoons sugar and stir well. The apples should not fall apart. Combine remaining sugar with the blackberries; taste and add more sugar if necessary.

Spread blackberries in a 2-inch-deep pie dish. Spoon apples over top. Cover whole surface of pie with crust, sealing the edges (to edge of pie dish). Brush top with egg yolk-sugar mixture. Bake for 20–25 minutes in a 400° oven or until the crust is golden brown. Cool pie at room temperature and serve with whipped cream.

Nutritional Facts:

Serves: 5
Total Calories: 304
Calories from Fat: 40

This Blackberry and Apple Pie recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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