Apple Blackberry Pie Recipe
Ingredients
3 tbsp butter 50 mL
8 apples, peeled and quartered 8
3 tbsp packed brown sugar 50 mL
1/2 tsp cinnamon 2 mL
Grated rind of half a lemon
1 cup blackberries 250 mL
Half pkg (411 g) frozen puff pastry, thawed Half
1 tbsp granulated sugar 15 mL
Spiced Cider:
1/3 cup unsweetened apple cider 75 mL
2 tbsp packed brown sugar 25 mL
1/4 tsp nutmeg 1 mL
Pinch ginger Pinch
1 stick (l-inch/2.5 cm) cinnamon 1
Pared rind of half a lemon
Directions
Spiced Cider: In saucepan, combine cider, sugar, nutmeg, ginger, cinnamon and lemon rind; heat over medium heat until sugar has dissolved.
Let cool.
In large skillet, melt butter over medium heat; cook apples and brown sugar, stirring occasionally, for 10 to 15 minutes or just until tender.
Stir in cinnamon and lemon rind.
In 8-inch (1.25 L) deep-dish pie plate, arrange half of the apple mixture; top with blackberries, then remaining apple mixture.
Discard cinnamon stick and lemon rind from cider; pour over apple mixture and let cool.
Roll out puff pastry to 1/8-inch (3 mm) thick circle.
Drape over fruit; flute edges and cut steam vents in top.
Sprinkle with granulated sugar.
Bake in 400°F (200°C) oven for 25 to 30 minutes or until crust is golden brown and apples are tender.
Let cool.
Let cool.
In large skillet, melt butter over medium heat; cook apples and brown sugar, stirring occasionally, for 10 to 15 minutes or just until tender.
Stir in cinnamon and lemon rind.
In 8-inch (1.25 L) deep-dish pie plate, arrange half of the apple mixture; top with blackberries, then remaining apple mixture.
Discard cinnamon stick and lemon rind from cider; pour over apple mixture and let cool.
Roll out puff pastry to 1/8-inch (3 mm) thick circle.
Drape over fruit; flute edges and cut steam vents in top.
Sprinkle with granulated sugar.
Bake in 400°F (200°C) oven for 25 to 30 minutes or until crust is golden brown and apples are tender.
Let cool.
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