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Apple Blackberry Pie

Fresh blackberries and apples are spiced with cinnamon and nutmeg in this winning pie recipe from the Indiana State Fair Pie Contest in 2010.

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 (2) 1 Reviews
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  • Prep Time 20 min
  • Total Time 4 hr 30 min
  • Servings 8

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
4
cups sliced peeled tart apples (about 6 medium)
2
cups fresh blackberries
1/2
cup packed brown sugar
4 1/2
teaspoons cornstarch
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg

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LOCATION

Directions

  • 1 Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2 In large bowl, combine apples and blackberries. In small bowl, combine brown sugar, cornstarch, cinnamon and nutmeg. Stir into fruit; toss to coat. Spoon into crust-lined pie plate.
  • 3 Top with second crust and flute; cut slits in pastry. Cover crust edge with strips of foil to prevent excessive browning.
  • 4 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 50 minutes. Remove foil; bake an additional 15 to 20 minutes or until golden brown. Cool at least 3 hours before serving.

EXPERT TIPS

Expert Tips

Tart cooking apples such as Granny Smith, Greening and Haralson are all good choices.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
260mg
260%;
Total Carbohydrate
49g
49%
(Dietary Fiber
2g
2%
  Sugars
21g
21%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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