Apple And Blackberry Pie

• Pastry for double-crust pie (9 inches)
• 3 pounds tart apples, peeled and sliced
• 2 cups fresh blackberries
• 1/4 cup butter, melted
• 1 tablespoon lemon juice
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons half-and-half cream
• 2 tablespoons coarse sugar

1. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
2. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate.
3. In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust.
4. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar.
5. Bake at 375u0b0 for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.

pastry, tart apples, fresh blackberries, butter, lemon juice, sugar, cornstarch, ground cinnamon, ground nutmeg, cream, coarse sugar

Taken from www.tasteofhome.com/recipes/apple-and-blackberry-pie/ (may not work)