I brought three pies to my family reunion this past weekend.
I came home with two slices of peach pie (promptly finished off last night),
but the strawberry-rhubarb pie was gone, and so was the apple-blackberry pie. If
it hadn’t been such a hot day, I might have had the ambition to take a few
photos to share with you.....before we polished it off.
I have entered this pie in the Iowa State Fair a few times.
It took 3rd place in the two-crust fruit class at the 2009 fair and again
in the 2010 fair. I try to improve my entries from year to year, at least until I earn first
place…..so I guess I have a little work to do on this one! No matter the fair
results, if you are a berry lover, you must try this pie. (And give me any
suggestions you have to improve it!)
Yours in pie,
MindyAppleberry Pie
2 c. frozen blackberries,
partially thawed*
2 c. thinly-sliced, peeled Golden
Delicious apples
½ T. freshly squeezed lemon juice
1 c. sugar
2 ½ tsp. cornstarch
2 ½ tsp. tapioca
½ tsp. ground cinnamon
2 T. butter
Milk
Sparkling sugar
*I often use one whole 12 oz. bag, which partially-thaws to about 2
cups.
Combine blackberries, apple
slices, and lemon juice. In a separate bowl, combine sugar, cornstarch,
tapioca, and cinnamon. Add to fruit mixture and combine gently. Let stand 15
minutes. Transfer to pastry-lined pie plate. Dot the top of filling with
butter. Adjust top crust; seal and flute edges. Brush crust with milk; sprinkle
with sparkling sugar. Cover edges with foil to prevent over-browning. Bake on
lower middle rack at 400° for 10 minutes; lower heat to 350° and bake for 1
hour more or until crust is lightly browned and filling is bubbly in center. (Remove
foil last 15 minutes of baking.) Cool completely on wire rack.