Blackberry and Apple Pie
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
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- pastry for 2-crust pie
- 3 cups fresh blackberries,picked over,washed and drained
- 1 cup green apples,peeled and thinly sliced
- 2½ tablespoons quick-cooking tapioca
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
Preheat the oven to 450°F (232°C).
Line a 9-inch(22.5 cm) pie plate with half of pastry.
In a mixing bowl,combine the blackberries,apples,tapioca,sugar and cinnamon. Mix well and transfer to pie plate.
Dot the filling with the butter and cover with remaining pastry. Seal and flute the edges.
Pierce the pastry with the point of a knife to allow the stream to escape during baking. Place in oven and bake for 10 minutes.
After 10 minutes reduce the heat to 350°F(177°C). Bake until pastry is brown(about 30 minutes). Serve blackberry and apple pie with whipped cream.