We are lucky enough to have access to delicious apples from northern Georgia, where the apples are so juicy you need to hold a napkin in one hand while you eat with the other. I like to mix assorted varieties, with tart and sweet flavors, such as Honeycrisp, Empire, and Rome Beauty. Choose the local apples you like best; most any variety will pair well with plump fresh blackberries.
Roll out one disk of dough, fit it into a
Position a rack in the lower third of the oven and
Put the blackberries in a large bowl, add the lemon zest and lemon juice, and toss gently. Transfer
In a small bowl, mix together the granulated sugar, cornstarch, salt, and cardamom. Gently toss the apples with the blackberries, then toss the fruit with the sugar mixture.
To assemble the pie: Pour the fruit filling into the crust. Brush half of the egg wash over the edges of the bottom crust. Place the top crust over the filling and press the edges together to seal. With kitchen shears, trim the crust to
Remove the pie from the refrigerator and brush the top crust with the remaining egg wash and sprinkle with coarse sugar. Cut slits in the top of the crust.
© 2015 All rights reserved. Published by Workman Publishing.