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Blackberry & Apple Pie Recipe

Makes 1, 8-inch double crust pie

 		Blackberries are fresh for such a short time each year, from May through September, with the peak season occurring in June and July. The combination of apples & blackberries is heavenly and you don't see this combination very often.  
bullet 2 1/2 pounds apples, peeled, cored, sliced
bullet 2 cups blackberries, fresh or frozen
bullet 1 cup sugar
bullet 1 1/2 teaspoons ground cinnamon
bullet 1/2 teaspoon ground nutmeg
bullet 2 tablespoons flour
bullet 1 tablespoon butter
bullet pie crust for two-crust pie for a 9-inch pie 

Preheat oven to 375 degrees.

Mix the apples and blackberries together in a large bowl.

Blend the dry ingredients together, and then gently mix into the fruit. Spoon the filling into the prepared crust, then dot with butter. Top with the remaining pie crust. Crimp the edges of the top and bottom crusts together, sealing the fruit into the shell. Whisk the egg yolk and milk together, and brush this wash over the top crust. Pierce the top pie crust several times with a knife, to allow steam to escape.

Bake at 375 degrees for 1 1/4 hours, until the apples are tender when poked with a thin knife. If crust seems to be browning too quickly, reduce the heat to 325 degrees.

about.com The Red Lion Inn Cookbook - Suzi Forbes Chase

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