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Prep 40 mins
Cook 50 mins
This is from the R.S.V.P. section of an April 1988 issue of Bon Appetit magazine. It was requested from Elizabeth on 37th in Savannah, Georgia. The apple-blackberry combination is luscious!
To Make Topping
- 2⁄3 cup all-purpose flour
- 1⁄3 cup light brown sugar, firmly packed
- 1⁄4 cup pecans, chopped and toasted
- 5 tablespoons well-chilled unsalted butter, cut into pieces
- 2 teaspoons well-chilled unsalted butter, cut into pieces
To Make Filling
- 3⁄4 cup sugar
- 2 tablespoons cornstarch or 2 tablespoons tapioca
- 1 teaspoon cinnamon
- 2 1⁄4 lbs granny smith apples, peeled, cored, and cut into 1/4 inch-thick slices (about 5 medium)
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 3⁄4 cup fresh blackberries
- 1 unbaked 9-inch pie shell
- For Topping.
- Preheat oven to 375 degrees.
- Blend flour, sugar and pecans in processor.
- Cut in butter using on/off turns until mixture resembles coarse meal.
- For Filling.
- Mix sugar, cornstarch and cinnamon in large bowl.
- Add apples and lemon juice and toss.
- Mix in berries.
- Mound fruit mixture in pie shell; sprinkle with topping.
- Bake until filling bubbles and topping is golden brown, about 50 minutes.
- Cool slightly in pan on rack.
- Serve warm.
We had this last night when company came a callin'. It was outstanding, the apple and blackberry mixture was indeed luscious. There is a similar recipe in Midwest Living, but not nearly as full of flavor and lacks this yummy crust. Thanks for sharing.