| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | one 9-inch pie |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | one 9-inch pie |
Ingredients
- 4 medium baking apples, peeled, cored and sliced 1/4 inch thick (about 1 3/4 pounds)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 cup blackberries
- 1 cup blueberries
- 1 large egg, beaten
- Your favorite double-crust 9-inch pie dough (2 discs)
- 1 egg, lightly beaten
Instructions
- Combine the apples, sugar, cinnamon, nutmeg and 2 tablespoons water in a medium saucepan. Cook over medium heat until the sugar dissolves and the apples release their juices, 4 to 5 minutes.
- In a small bowl, stir the cornstarch into 2 tablespoons water until smooth. Whisk the cornstarch mixture into the simmering juices in the saucepan until smooth. Simmer just until the juices thicken, about 1 minute. Stir in the blackberries and blueberries, return to a simmer, and then remove the pan from the heat. Let cool while you roll the dough.
- Preheat the oven to 375 degrees F. Set an oven rack in the bottom position.
- On a floured work surface, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of overhang. Roll out the second disc and cut strips or shapes. Pour the filling into the bottom crust. Top with a lattice or cut-out design. Brush the crust with the egg wash.
- Bake on a baking sheet (to catch any drips) until the crust is golden brown and the filling is bubbly, about 45 minutes. (Check halfway through; if the top crust is browning too quickly, loosely cover with foil.) Let cool.