Friday, August 28, 2015

#3597 - Appleberry Pie

(by Shirley McNevich)

2 - 9" unbaked pie crust doughs
1 cup white sugar + extra for sprinkling
1 egg white
4 tsp. raw tapioca
1/2 tsp. cinnamon
2 cups fresh blackberries
2 cups sliced baking apples (washed, peeled and cored before slicing)
2 TBSP cold butter (cut into small pieces)

Insert one pie dough into a greased 9" pie plate and spray the inside of the dough with Pam. In a bowl add the sliced apples--microwave on high for 2-3 minutes or until softened, then cool slightly. In a separate bowl add white sugar, tapioca and cinnamon--stir. Add blackberries and softened apple slices--toss carefully so you don't mash the berries. Once mixed, let the mixture sit for 20 minutes. Pour the berry mixture into the prepared pie dough. Dot the cold butter evenly over the top. Wet the edges of the pie dough using your finger, place the other pie dough over the top and seal the edges of the two pie doughs. Use a sharp knife to cut air slits in the top dough. In a cup lightly beat the egg white, then use a pastry brush to brush the whole top dough. Sprinkle extra white sugar over the top of the pie (if you wish). Cover the edges of the pie with foil and bake at 375 degrees for 25 minutes, remove the foil and continue baking another 20-25 minutes or until pie crust is golden brown. Cool completely.

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