Apple And Blackberry Pie
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
For crust: Combine flour and sugar in medium bowl
2
Add butter and rub in with fingertips until coarse crumbs form
3
Mix in beaten egg
4
Mix in enough ice water by tablespoonfuls to form moist clumps
5
Divide dough in half
6
Gather dough into 2 balls; flatten into disks
7
Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes
8
(Can be made 1 day ahead
9
Keep chilled
10
Soften slightly at room temperature before rolling out
11
) Combine flour and sugar in medium bowl
12
Add butter and rub in with fingertips until coarse crumbs form
13
Mix in beaten egg
14
Mix in enough ice water by tablespoonfuls to form moist clumps
15
Divide dough in half
16
Gather dough into 2 balls; flatten into disks
17
Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes
18
(Can be made 1 day ahead
19
Keep chilled
20
Soften slightly at room temperature before rolling out
21
) For filling: Preheat oven to 375°F
22
Mix apples, blackberries, 1/3 cup sugar and flour in large bowl
23
Roll out 1 dough disk on floured surface to 12-inch round
24
Transfer to 9-inch-diameter glass pie dish
25
Spoon filling into crust
26
Roll out second dough disk on floured surface to 12-inch round
27
Place dough atop filling
28
Fold top crust edge under bottom edge and pinch to seal
29
Crimp edges decoratively
30
Brush crust with milk
31
Sprinkle with remaining 2 teaspoons sugar
32
Cut several slits on top of pie
33
Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes
34
Cool pie on rack 30 minutes
35
Serve pie warm with sweetened whipped cream
36
Preheat oven to 375°F
37
Mix apples, blackberries, 1/3 cup sugar and flour in large bowl
38
Roll out 1 dough disk on floured surface to 12-inch round
39
Transfer to 9-inch-diameter glass pie dish
40
Spoon filling into crust
41
Roll out second dough disk on floured surface to 12-inch round
42
Place dough atop filling
43
Fold top crust edge under bottom edge and pinch to seal
44
Crimp edges decoratively
45
Brush crust with milk
46
Sprinkle with remaining 2 teaspoons sugar
47
Cut several slits on top of pie
48
Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes
49
Cool pie on rack 30 minutes
50
Serve pie warm with sweetened whipped cream