Gourmet Apple & Blackberry Pie Recipe

A Gourmet Apple & Blackberry Pie Recipe is a classic dessert or tea time treat, but add fresh blackberries to make a gourmet apple and blackberry pie and you have a winner, a pie filled with the beauty of late summer. Fat blackberries oozing their slightly acidic purple juice into sweet, melting apples and sugar, delicious. This Gourmet Blackberry and Apple pie recipe is quick and easy and ensures a perfect result every time. Use cooking or Bramley apples for the best filling, eating apples don't soften the same way and are too sweet. If you don't have any cooking apples to hand then opt for a sharp apple like a granny smith.

This recipe is:

Quick & Easy

8 Servings

Prep: 25 min. Bake: 55 min. + cooling

Ingredients

Pastry for double-crust pie (9 inches)

3 pounds tart apples, peeled and sliced

2 cups fresh blackberries

1/4 cup butter, melted

1 tablespoon lemon juice

1 cup sugar

3 tablespoons cornstarch

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons half-and-half cream

2 tablespoons coarse sugar

Directions

• Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
• On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate.
• In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust.
• Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar.
• Bake at 375° for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.

Nutrition Facts:

• 1 piece equals 515 calories, 21 g fat (10 g saturated fat), 27 mg cholesterol, 243 mg sodium, 82 g carbohydrate, 5 g fiber, 3 g protein.

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