Deep Dish Apple Blackberry Pie
Serving Size : 8
Ingredients for prepare Deep Dish Apple Blackberry Pie
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | tablespoons | fresh lemon juice |
| 1 | teaspoon | pure vanilla extract |
| 1 1/2 | pounds | tart apples |
about 6 apples
deep dish apple blackberry pie |
| 2/3 | cup | granulated sugar - plus 1 tablespoon |
| 1/4 | cup | cornstarch |
| 2 | cups | fresh or frozen blackberries - not thawed |
| 1 | recipe | double-crust walnut pastry dough |
recipe Deep Dish Apple Blackberry Pie
1. Preheat oven to 350°F. Lightly oil a 9-inch deep-dish pie pan
Deep Dish Apple Blackberry Pie
or coat it with nonstick spray. 2. In a large bowl, combine lemon juice and vanilla. Peel, core
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and cut apples into 3/4-inch chunks, tossing them in the lemon juice
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mixture as you work. 3. Mix 2/3 cup sugar and cornstarch and toss with apples. Add blackberries. 4. Place 2
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overlapping sheets of plastic wrap on a work surface. Set the larger disk of dough in the center and
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cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle. Remove top sheets and invert
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dough into prepared pan, letting excess dough hang over the edges. Gently press dough into bottom and sides
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of pan. Pull off plastic wrap. With a rubber spatula, scrape apple-blackberry filling into
Deep Dish Apple Blackberry Pie
pie shell. 5. Roll out smaller disk of dough as above, making an 11-inch circle. Remove top sheets of
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plastic and invert dough over filling. Pull off plastic wrap. Press together edges of pastry
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to seal. With the tip of a sharp knife, cut 3 or 4
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short slashes to vent steam. Moisten a pastry brush with water and lightly brush top of
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pie. Sprinkle with remaining 1 tablespoon sugar. Place pie on a baking sheet with sides. 6. Bake
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for 45 to 55 minutes, or until crust is golden and filling bubbles. Cool on a wire rack for about
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1 hour. Serve warm or at room temperature. MAKES 8 SERVINGS. 390 calories per serving; 5
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grams protein; 13 grams fat (2.6 grams saturated fat); 67 grams carbohydrate; 295 mg sodium; 8 mg cholesterol; 5
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grams fiber.
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