Blackberry Apple Pie

• Crust:
• 1 cup + 2tbsp flour
• 1/4 lb (1 cube) cold butter cut into small squares
• salt
• 1 tsp sugar
• Filling:
• It depends on the size of the pie pan on how many apples you use. (granny smith)
• Probably 4-5(or so), peel and slice
• Add about 2tbsp lemon juice
• 2 tbsp minute tapioca or cornstarch
• about 1/2 cup sugar
• 1 tsp cinnamon
• blackberries = amount of apples

1. Crust:
2. Use a pastry cutter or pulse on food processor until you have a coarse meal
3. Put in bowl
4. Add ice water about 2 tbsp at a time until pastry comes together. I mix 1 tbsp vodka with 2 tbsp water and an ice cube it's supposed to make the crust flakier.
5. You will need about 4-6 tbsp of water, depending on your flour. Do not get pastry to wet.
6. Form into a ball, do not work it to much.
7. Refrigerate at this point (wrapped in saran wrap) for at least 30 min then roll out.
8. I make one large circle and put in pie pan with pastry hanging over then put the apple mixture in and fold over onto the apple mixture this way you do not need a top crust.
9. Filling:
10. Mix all filling ingredients together thoroughly
11. Bake at 400F for 15 min and turn oven down to about 350F, bake about 45 min (60 min total)
12. Serve with whipped cream

crust, ubc, salt, sugar, filling, apples, lemon juice, tapioca, sugar, cinnamon, blackberries

Taken from www.epicurious.com/recipes/member/views/blackberry-apple-pie-50164196 (may not work)