Blackberry Apple Pie

• Pastry for a double-crust pie (9 inches)
• 5 cups thinly sliced peeled tart apples (about 5 medium)
• 1 pint fresh blackberries, rinsed and drained
• 1 tablespoon lemon juice
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 1 large egg, room temperature, lightly beaten
• 1 tablespoon water or whole milk

1. Line a 9-in. pie plate with bottom crust; trim to 1 in. beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butter.
2. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.
3. Bake at 375u0b0 for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.

pastry, apples, fresh blackberries, lemon juice, sugar, cornstarch, butter, egg, water

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