Preheat oven to 375. Prepare pastry. Line 9 inch
pie plate. In large mixing bowl, stir together
sugar, tapioca, and cinnamon. Add blackberries and
apples. Toss gently till coated. Let stand 15
Spoon filling into lined pie plate. Dot with
butter. Trim pastry even with the pie plate.
Moisten edge of pastry with water.
Top pie with pasty. Trim and flute. Cut slits in
pastry to let steam escape. Cover edge of pie
pastry with foil.
Bake for 25 minutes. Remove foil from crust. Bake
20 to 25 minutes more till crust is golden brown
and filling is bubbly. Cool on wire rack.
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