This blackberry and apple pie recipe is easy to prepare and is a glorious treat.
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Peel apples, and cut into slices.
Place apples in saucepan, adding enough water to cover and add the sugar.
Simmer for a few minutes until the apples are just cooked but still a bit firm in the center.
Drain liquid from apples, and transfer to a bowl.
Stir in blackberries and set aside.
Preheat the oven to 400F.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top. You can also use a silicone baking mat.
To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter. You can also use two butter knives if you don't have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated. Its okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.
Flatten your ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it wont matter. Don't overwork the crust
Gently transfer the dough onto your pie plate being careful not to stretch it.
Roll out the second piece of dough according to the same type of instructions and be sure that it is bigger than your pie plate.
Pour the prepared apple filling into the pie crust.
Top with the 2nd pie crust.
Pinch the edges together to seal in the filling. Use a knife to cut a few slices into the pie crust lid, or you could poke with a fork.
Bake for 15 minutes at 400F then turn down heat to 350F for another for 30 minutes or until golden brown.
If the pie is browning too much, tent with aluminum foil.
Once baked, remove from oven and put onto a cooling rack to cool to room temperature. The pie will be very runny if you cut while hot, but will set up if you give it time to cool first.
Delicious served with whipping cream or ice cream!