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Blackberry Apple Pie
-Pastry for a double-crust 9 " pie
5 c Baking apples, thinly sliced and peeled, about 4 medium
1 pt Fresh blackberries, rinsed and drained
1 tb Lemon juice
3/4 c Sugar
2 tb Cornstarch
2 tb Butter
1 Egg, lightly beaten
1 tb Water or milk
Place bottom pastry in a 9" pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
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