sweet as pie

Who doesn't love the smell of homemade apple-berry pie baking to a crispy, golden heaven of deliciousness? Well, lucky for you, I have the recipe to quench your fall and winter apple pie cravings. 

I made this pie on a chilly, rainy day here in Southern California. We don't get many of those days often and I took to all of the cold weather "musts" like baking to savor the cold weather. 

photo and recipe courtesy of all recipes

Apple-Berry Pie

ingredients: 

1 pastry for a 9 inch double crust pie 

1 cup white sugar 

4 tsp. tapioca 

1/2 tsp. ground cinnamon

2 cups fresh, organic blackberries

2 cups organic, cored, peeled, and sliced granny smith apples

2 tbs. butter, cut into small pieces (cubed)

prep: 20 minutes 

cook: 50 minutes 

directions:

Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.

In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.

Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.

Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

Serve and enjoy :) 

I recommend serving with a scoop of delicious and all natural vanilla ice-cream (such as Tillamook's Old-Fashioned Vanilla ice-cream).