3-4 medium apples2 C blackberries
1 C sugar*
1½ tsp cinnamon
½ tsp nutmeg
2 Tbls flour
* I like the tartness of Granny Smith apples, and then I generally use the full cup of sugar. With sweeter apples, you can get by with less; the blackberries are plenty sweet.
Preheat oven to 375°.
Line a 9" pie plate with bottom crust. Peel, core and slice/dice apples. Combine sugar, cinnamon, nutmeg and flour. Gently mix apples and blackberries with sugar and spice mixture. Pour into pie crust. Top with upper crust, crimping top and bottom crusts to seal edges. Stab crust with a fork or cut small slits with a knife to allow steam to vent. Bake 1¼ hours.
If you want a glazed crust (on this or any pie), whisk an egg yolk with 1-2 Tbls milk and brush over top crust. Sprinkle with cinnamon-sugar if desired.
2 comments:
I forgot to mention before - THANK YOU for all the good ideas for 'game meat' - sometimes my 'ideas' are very boring. :)
You're welcome. I'm usually most motivated to get creative with venison (to MASK the flavor a bit!). But recent recipes posted were tasty flavors with the caribou too.
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