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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.