Ingredients:
- Dough for double-crust pie
- 5 c thinly sliced peeled tart apples
- 1 pint fresh blackberries
- 1 T lemon juice
- ¾ c sugar
- 2 T cornstarch
- 2 T butter
- 1 large egg
- 1 T milk
Directions:
1. Roll out half the dough, line 9-inch pie plate and top with a thin layer of apples.
2. Combine blackberries, remaining apples, and lemon juice. Combine sugar and cornstarch, toss with fruit mixture. Spoon into crust, dot with butter.
3. Roll out remaining dough, top pie, trim, seal and flute edges. Beat egg with milk, brush over top.
4. Bake at 375 degrees for 50 minutes or until fruit is bubbly and apples are tender. Cool on wire rack. Serve warm or at room temperature.