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Berry-Apple Fantasy Pie

I have no idea where the Fantasy part comes into this but it is an excellent pie. This was the first piece out and it kinda fell appart but you get the idea. All the people in my office sort of dived into this and byt the time they were done, there was nothing left to photograph.

Preheat oven to 375 degrees


Pastry for double-crust pie

1 cup sugar

4 teaspoons quick-cooking tapioca

½ teaspoon ground cinnamon

2 cups fresh blackberries

2 cups sliced, peeled apples

2 tablespoons butter, cut up

1. Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into 12 inch circle. Transfer the rolled-out pastry to a 9 inch pie plate.
2. In a large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand for 15 minutes.
3. Spoon filling into pastry-lined pie plate. Moisten the edge of the pastry with water
4. On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust ½ inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge. Cover edge of crust with foil to prevent over browning.
5. Bake at 375 for 25 minutes. Remove the foil. Bake for 20 to 25 more minutes more until the crust is golden brown and the filling is bubbly.

Cool on a wire rack.

Yields 8 servings.

This is also great as a cobbler and then you don't have to worry about the bottom crust. Just cut the crusts up into strips and lay them on top of the fruit mixture in your baking pan and bake until golden brown and filling is bubbly.




Wander aka StoneBear
Bear Dancer Studios

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