Apple Blackberry Pie
Apple Blackberry Pie
My neighbor has blackberries all along the common fence between our yards. When we first moved in she brought us over a fruit basket of berries, and a pint jar of home canned, blackberry syrup. She said it was good over vanilla ice-cream or also really great to have on pancakes. Since we happened to have a half-gallon of vanilla ice-cream on hand at the time we decided to try it right that very day! We scooped the fresh blackberries on top of our bowls of ice-cream and then poured on the syrup. I believe it was the very first time I had ever tasted a blackberry. Since then I have been in love with blackberries and am always on the lookout for good recipes that feature blackberries.
½ cup sugar
3 Tablespoons quick-cooking tapioca
1 teaspoon grated lemon zest
½ teaspoon cinnamon
4 cups cored, peeled and thinly sliced Granny Smith Apples
3 cups blackberries
1 (9-inch) pie shell, unbaked
1/3 cup marshmallow crème
2 Tablespoons butter or margarine, melted
½ cup packed brown sugar
½ cup rolled oats
1. Mix the sugar, tapioca, lemon zest, cinnamon, apples and blackberries in a large bowl.
2. Set it aside for 15 minutes.
3. Carefully, spoon it all into the pie shell.
4. Using a medium sized bowl, mix the marshmallow crème, melted butter, brown sugar and rolled oats until crumbly.
5. Sprinkle over the fruit – keeping to the center of the pie – at least one inch from the pie crust all around.
Bake at 375 degrees F. for 60-70 minutes or until bubbly.
Cover with foil after 4 5 minutes, if the topping is getting too brown.
Yield: 8 servings.
I like to use this red pie pan - Good Cook 9 Inch Ceramic Pie Plate, Red and the adjustable shield - Talisman Designs Adjustable Pie Crust Shield, BPA-free Silcone, Red, Fits 8.5" - 11.5" Rimmed Dish. Available from Amazon.
Now that the neighbors berries have crept under the fence, and I have more own blackberry patch I can make blackberry desserts to share with my friends and neighbors!
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