pastry for double-crust pie
1 cup sugar
4 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples, peeled and sliced
2 tablespoons butter or margarine, cut up
Preheat oven to 375°F.
Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12" circle. Transfer the rolled-out pastry onto a 9" pie plate.
In a large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand 15 minutes.
Spoon filling into pastry shell. Dot with butter. Trim pastry even with edge of pie plate. Moisten the edge of the pastry with water.
On a lightly floured surface, roll out the remaining pastry into a 12" circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2" beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
Bake for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or until the crust is golden brown and the filling is bubbling. Cool on a wire rack.
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