Apple-Blackberry Pie

• To Make Topping
• 2/3 cup all-purpose flour
• 1/3 cup light brown sugar, firmly packed
• 1/4 cup pecans, chopped and toasted
• 5 tablespoons well-chilled unsalted butter, cut into pieces
• 2 teaspoons well-chilled unsalted butter, cut into pieces
• To Make Filling
• 3/4 cup sugar
• 2 tablespoons cornstarch or 2 tablespoons tapioca
• 1 teaspoon cinnamon
• 2 1/4 lbs granny smith apples, peeled, cored, and cut into 1/4 inch-thick slices (about 5 medium)
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 3/4 cup fresh blackberries
• 1 unbaked 9-inch pie shell

1. For Topping.
2. Preheat oven to 375 degrees.
3. Blend flour, sugar and pecans in processor.
4. Cut in butter using on/off turns until mixture resembles coarse meal.
5. For Filling.
6. Mix sugar, cornstarch and cinnamon in large bowl.
7. Add apples and lemon juice and toss.
8. Mix in berries.
9. Mound fruit mixture in pie shell; sprinkle with topping.
10. Bake until filling bubbles and topping is golden brown, about 50 minutes.
11. Cool slightly in pan on rack.
12. Serve warm.

topping, allpurpose, light brown sugar, pecans, well, well, filling, sugar, cornstarch, cinnamon, apples, lemon juice, lemon juice, fresh blackberries, shell

Taken from www.food.com/recipe/apple-blackberry-pie-286292 (may not work)