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
- For Topping.
- Preheat oven to 375 degrees.
- Blend flour, sugar and pecans in processor.
- Cut in butter using on/off turns until mixture resembles coarse meal.
- For Filling.
- Mix sugar, cornstarch and cinnamon in large bowl.
- Add apples and lemon juice and toss.
- Mix in berries.
- Mound fruit mixture in pie shell; sprinkle with topping.
- Bake until filling bubbles and topping is golden brown, about 50 minutes.
- Cool slightly in pan on rack.
- 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)