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Recipe: Apple Blackberry Pie
Similar Categories: Apple, Blackberry, Pie
Serving Size : 6
2 cups flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup butter or margarine -- cold
4 to 6 tbsp cold water
FILLING
5 cups thinly sliced peeled tart apples
1 cup blackberries
1/2 cup packed brown sugar
4 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
In a bowl, combine the flour, sugar, salt and cinnamon; cut in the butter until crumbly. Gradually add water, tossing with a fork until the dough forms a ball. Divide the dough in half. Roll out one portion to fit a 9 inch pie plate; place the pastry in the plate and trim even with the edge.
Combine the apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to the fruit mixture and toss to coat. Pour into the crust. Roll out the remaining pastry to fit the top of the pie; place over the filling. Trim, seal and flute the edges. Cut slits in the pastry. Add decorative cutouts if desired. Cover the edges loosely with foil.
Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and remove the foil. Bake for 40-50 minutes longer or until lightly browned and the filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Per Serving (excluding unknown items): 428 Calories; 21g Fat (43.9% calories from fat); 5g Protein; 56g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 577mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 4 Fat; 1 Other Carbohydrates.
2 cups flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup butter or margarine -- cold
4 to 6 tbsp cold water
FILLING
5 cups thinly sliced peeled tart apples
1 cup blackberries
1/2 cup packed brown sugar
4 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
In a bowl, combine the flour, sugar, salt and cinnamon; cut in the butter until crumbly. Gradually add water, tossing with a fork until the dough forms a ball. Divide the dough in half. Roll out one portion to fit a 9 inch pie plate; place the pastry in the plate and trim even with the edge.
Combine the apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to the fruit mixture and toss to coat. Pour into the crust. Roll out the remaining pastry to fit the top of the pie; place over the filling. Trim, seal and flute the edges. Cut slits in the pastry. Add decorative cutouts if desired. Cover the edges loosely with foil.
Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and remove the foil. Bake for 40-50 minutes longer or until lightly browned and the filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Per Serving (excluding unknown items): 428 Calories; 21g Fat (43.9% calories from fat); 5g Protein; 56g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 577mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 4 Fat; 1 Other Carbohydrates.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Apple, Blackberry, Pie
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