Okay, there was a sale on blackberries at Kroger (97 cents a carton!), so I stocked UP and then, typical me, I was stuck with tons of blackberries stocked up in my fridge.
1 pie crust
100 g golden caster sugar, plus extra for sprinkling
4 large granny smith apples, cored, peeled and each cut into wedges
150 g blackberries
2 T. honey
2 T. lemon juice
1 large egg, beaten
1 teaspoon ground cinnamon
raw sugar, for sprinkling
Preheat the oven to 350° F.
Toss apples in lemon juice. Then toss with blackberries, caster sugar, cinnamon, and honey.
Line your pie pan with the crust. Simple enough.
Line the bottom of the pie with apples.
Then fill the center with blackberries. Then more apples.
And more apples.
Make a lattice crust, if you’re feeling fancy. IMPORTANT NOTE, THOUGH: When you make a lattice crust, especially for apple pies, you put your fruit at risk of drying out in the oven. It is to your advantage to make the lattice as tightly woven as possible, with little fruit showing. Not like this. I made a second pie after this one with a TIGHT basket-weave and because of that, my apples were the moistest. Yea, I said it. Moistest.
Brush with egg yolk and sprinkle with raw sugar. Bake in the oven for 50 minutes to an hour, until the crust is brown.
SERVE WITH ICE CREAM?