Blackberry Apple Pie

 

Blackberry Apple Pie

I think pie solves all of lifes’ problems.  When eating pie you can’t help but smile and know that life is good.  Except when you majorly burn your arm while checking to see if it is done in the oven.  Oh well…the pie turned out great.  The flavors work wonderful together: apple, cinnamon and berry it takes it to a new level!  I don’t make very many pies, so I was impressed that it turned out so well.  The crust recipe came from Erica’s mom, Trudy.  It is amazingly flaky and so easy to work with; it also stays together well when cutting the pie.

 

CRUST:

• 2 ¾  C. flour
• ½  tsp. salt
• 1 C. shortening    
• ¼  C. butter or margarine (works fine)
• 7-Up (use enough to form dough)

FILLING:

• 5 cups thinly sliced peeled tart apples (about 6 medium)
• 1 cup fresh blackberries
• 1 tablespoon lemon juice
• 3/4 cup  sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

Directions:

In a large bowl, combine crust ingrediants. Gradually add 7-up, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.
    In a large bowl, combine apples and blackberries. Combine the sugar, lemon juice, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
    Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil.
    Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.