Ingredients
Dough for double-crust pie 5 cups thinly sliced peeled tart apples (about 5 medium)1 pint fresh blackberries, rinsed and drained1 tablespoon lemon juice3/4 cup sugar2 tablespoons cornstarch2 tablespoons butter1 large egg1 tablespoon water or milk
Preparation
On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter.
Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.
Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
