Apple Blackberry Pie
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Apple Blackberry Pie
Photography by Edward Pond
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 501501 cal |
| pro | 5 g5g pro |
| total fat | 25 g25g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 66 g66g carb |
| fibre | 4 g4g fibre |
| chol | 74 mg74mg chol |
| sodium | 216 mg216mg sodium |
| potassium | 175 mg175mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1616 iron |
| vit A | 1515 vit A |
| vit C | 1010 vit C |
| folate | 4141 folate |
Using an assortment of baking apples makes for a perfect balance of sweet and tart. Select plump, firm blackberries and don't wash them until ready to use, because they will spoil quickly.
Ingredients
- Classic Pie Dough recipe Classic Pie Dough recipe
- 1 egg yolk 1 egg yolk
- 2 tsp coarse sugar 2 tsp coarse sugar
- Filling:
- 7 cups sliced peeled baking apples , (such as Golden Delicious or Cortland)7 cups sliced peeled baking apples, (such as Golden Delicious or Cortland)
- 1 cup blackberries 1 cup blackberries
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 1 tbsp lemon juice 1 tbsp lemon juice
Preparation
Filling: In large bowl, combine apples, blackberries, sugar, flour and lemon juice; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape
in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape
in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
Source : Canadian Living Magazine: August 2011
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