INGREDIENTS:

-Pastry for a double-crust 9 ” pie
5 c Baking apples, thinly sliced and peeled, about 4 medium
1 pt Fresh blackberries, rinsed and drained
1 tb Lemon juice
3/4 c Sugar
2 tb Cornstarch
2 tb Butter
1 Egg, lightly beaten
1 tb Water or milk
Additional sugar

DIRECTIONS:

Place bottom pastry in a 9″ pie plate; top with a thin layer of apples.
Combine blackberries and remaining apples in a large bowl; sprinkle with
lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell;
dot with butter. Top with a lattice crust; seal edges. Combine egg and water
or milk; brush over lattice top and pie edges. Bake at 375 degrees for 50
minutes or until filling is bubbly and apples are tender. Sprinkle with
additional sugar. Serve warm or at room temperature.
Serves: 6

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