Blackberry Apple Pie
Source of Recipe
www
3 cups blackberries, cleaned, or a 16-oz pkg. frozen, partially thawed
1 1/2 cups sugar
1/4 cup tapioca quick-cooking
1/2 teaspoon cinnamon ground
2 cups apples peeled, sliced (such as Rome Beauty)
Pastry for 9-inch double-crust pie
2 tablespoons butter or margarine, cut in 1/4-inch pieces
sugar
Vanilla ice cream (optional)
In a large bowl, place berries. In a small bowl, mix 1 1/2 cups
sugar, tapioca, and cinnamon. Sprinkle over berries and toss gently
to mix well. Let stand 20 minutes or until sugar is dissolved.
Arrange apples in pastry-lined pie plate. Top with berry mixture
and dot with butter. Complete crust as directed in pastry recipe.
Sprinkle top of pastry with sugar. Bake in preheated 450 oven 10
minutes; reduce oven temperature to 3500 and bake 35 to 45 minutes
until filling is bubbly in center and crust is golden brown. Cool
on a wire rack. Serve with ice cream if desired.
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