The Best Apple Blackberrry Pie You Will Ever Eat

Unless you burn it to a crisp. Then it's the second best pie you'll ever eat. 

Who's loving apple season? We are! We tore through 20lbs of gigantic honeycrisp apples in no time, and then we were sad because they were gone. What's a girl to do?

"Make a pie" is always a good answer. So here we go. Also, be sure to watch the timer and not burn it like I did, last night. Woopsie. The pics are of Kasey's and Carly's pies (same recipe) because it hurts my self esteem too much to post my own. So remember, even the best recipe will fail you if you don't pay attention and completely burn it ;)

Apple Blackberry Pie

1/2 cup butter

1/3 cup crisco

1 3/4 cup flour

1/2 tsp salt

1/4 cup flour

1/3 cup water

#1 Combine 1/2 cup butter and 1/3 cup crisco using a pastry blender or two forks.

#2 Chill butter/crisco combo

#3 Combine 1 3/4 cup flour and 1/2 tsp salt in a medium bowl. Set aside.

#4 Combine 1/4 cup flour and 1/3 cup water in a small bowl. This is the flour paste.

#5 Add the dry flour mixture to the butter/crisco mixture and blend with pasty blender to pea size. Avoid over mixing!

#6 Lastly, add flour paste and blend with a pastry blender for 15 more seconds. Form into a ball and divide in half.

#7 Roll out both halves of dough balls.  Place one in the pie pan. 

And here's the apple pie filling recipe:

1 1/2 cups sugar

6 TBS cornstarch (I only use 3 TBS)

1/2 tsp cinnamon

1/4 tsp nutmeg

1 dash salt

large handful blackberries

6-8 granny smith apples (or 5 large)

1 TBS lemon juice

butter pats for the top before the crust goes on

#7 Mix in this order: peeled sliced apples, cinnamon, nutmeg, and salt, together in large bowl.

#9 Add lemon juice

#10 Add sugar, quickly toss and pour entire contents into pie crust. 

#11 Place several pats of butter on top of apples. Cover with second piece of pie dough. Cut holes in top to vent.  Sprinkle with sugar.

#12 Bake at 400 degrees for 1 hour. Cover after the first 20 min with tin foil.