Fresh blackberries and apples are spiced with cinnamon and nutmeg in this winning pie recipe from the Indiana State Fair Pie Contest in 2010.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups sliced peeled tart apples (about 6 medium)
cups fresh blackberries
cup packed brown sugar
teaspoon ground cinnamon
teaspoon ground nutmeg
Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
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.
Top with second crust and flute; cut slits in pastry. Cover crust edge with strips of foil to prevent excessive browning.
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.
Tart cooking apples such as Granny Smith, Greening and Haralson are all good choices.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.