Pastry
for double-crust pie
1 cup sugar
4 teaspoons quick cooking tapioca
1/2 tsp ground cinnamon
2 cups fresh blackberries
2 cups sliced, peeled apples
2 tablespoons butter, cut up
1. 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 to a
9" pie pan.
2. In large mixing bowl, stir together the sugar, tapioca and
cinnamon. Add the blackberries and apple slices. Toss gently
till coated. Let stand 15 minutes
3. Spoon filling into pastry-lined pie pan. Dot with
butter. Trim pastry even with edge of pan. Moisten the edge
of the pastry with water.'
4. On a lightly floured surface, roll out the remaining pastry
into a 12" circle. Cut slits in the pastry to let steam
escape. Place on the filling. Trim the top crust to 1/2"
beyond edge of pie pan. Fold top pastry under bottom pastry
and crimp edge. Cover edge of crust with foil to prevent
overbrowning.
5. Bake in a 375 oven for 25 min. Remove foil. Bake for 20
-25 min. more or till the crust is golden brown and the
filling is bubbly. Cool on a wire rack.
