1 c. sugar
4 tsp. quick-cooking tapioca
1/2 tsp. cinnamon
2 c. fresh blackberries
2 c. apples, peeled, sliced
2 Tb. butter
pastry for double crust pie
Prepare pastry; divide in half. Form each half into a ball. On lightly floured board, roll one ball into 12 inch circle. Place in a 9 inch pie plate.
Stir together sugar, tapioca and cinnamon. Add blackberries and apple slices. Toss gently to coat. Let stand about 15 min.
Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of pie plate. Moisten edge of pastry with milk or water.
On lightly floured board roll out remaining pastry into 12 inch circle. Cut slits in pastry to allow steam to escape. Place pastry on filling. Trim to 1/2 inch beyond edge of pie plate. Fold and crimp the edge. Cover edge of crust with foil to prevent over-browning.
Bake in 375º oven for 25 min. Remove foil and bake 20 - 25 min. longer or until crust is golden brown and filling is bubbly. Cool on wire rack.
Pairs Well With
Around here, fresh blackberries are hard to come by. But apples? They're pretty plentiful, expecially in late summer and early fall. Apples fresh off the tree are still the best, IMHO. Anyway, decided one year that I did happen to come across some fresh blackberries in abundance, to play around with them. Here is one of the results! Wonderful!! I just wish I had easier access to those gorgeous black fruits so I could play a little more! lol