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From the July/August 2009 issue of Backwoods Home magazine
http://www.backwoodshome.com/articles2/duffyi118.html
Apple blackberry pie:
Filling ingredients:
4 Granny Smith apples, peeled, cored and sliced
1½ cups blackberries
¾ cup sugar
1½ tsp. cinnamon
2 Tbsp. corn starch
2 Tbsp. instant tapioca pudding
1 Tbsp. whole wheat flour
1 tsp. butter
Crust ingredients for EACH crust:
(You'll need twice the amount of the ingredients listed below for a double crust pie.)
1 cup flour
½ cup whole wheat flour
½ tsp. salt
2 pinches of baking powder
½ cup shortening
1 Tbsp. butter
cold water
Peel, core, and cut the apples and place in a large bowl. Wash, drain, and add the blackberries. In a smaller bowl, mix the sugar, cinnamon, corn starch, tapioca pudding, and whole wheat flour. Add to the apples and berries and gently mix just to coat. Set bowl aside.
For the crusts, use two bowls. To each bowl add the flour and the whole wheat flour, salt, and baking powder. Mix each set of dry ingredients. Add the ½ cup of shortening to each bowl as well as the butter. Use a pastry cutter to cut in the shortening and butter until it is in small pieces. Don't overdo this step. Use a fork and sprinkle in enough cold water, mixing the dry ingredients as you sprinkle the water. Clumps of dough will form. You can set them aside and continue to sprinkle the water on the dryer portions until it looks like the dough will hold together.
Preheat the oven to 350°. Spread out your pastry cloth. Sprinkle with flour and add flour to the cloth on the rolling pin. Gently pat one of the batches of dough into a circle about 5 inches wide. Then gently roll the dough into a circle. Take your pie plate and hold over the crust. Your crust needs to be about an inch wider in circumference than the pie plate. Once it's big enough, gently fold the crust in half, place it on one side of the pie plate and unfold. Poke a few holes with a fork in the bottom crust. Add your apple blackberry mixture, but don't add all of the liquid that forms at the bottom or your pie will be goopy and runny. Take a tsp. of butter and add small dollops here and there on top of the fruit filling.
Add more flour to the pastry cloth and rolling pin. Roll out the top crust. This one needs to be just a bit wider than the top of the pie. Again, fold it in half, place it on top of the pie, then unfold to fit evenly across the top. Use your fingers to crimp the edge of the top crust over the edge of the bottom crust. I like to make ridges in the edge of the dough as I do this. Again, don't fiddle with the dough any more than necessary. Poke holes in the top crust. My trademark is a happy face. Bake for about 1 hour until the crust looks warmly golden. Cool on a cooling rack.
You can make this exact same pie, just substituting blueberries or strawberries instead of the blackberries.
http://www.backwoodshome.com/articles2/duffyi118.html
Apple blackberry pie:
Filling ingredients:
4 Granny Smith apples, peeled, cored and sliced
1½ cups blackberries
¾ cup sugar
1½ tsp. cinnamon
2 Tbsp. corn starch
2 Tbsp. instant tapioca pudding
1 Tbsp. whole wheat flour
1 tsp. butter
Crust ingredients for EACH crust:
(You'll need twice the amount of the ingredients listed below for a double crust pie.)
1 cup flour
½ cup whole wheat flour
½ tsp. salt
2 pinches of baking powder
½ cup shortening
1 Tbsp. butter
cold water
Peel, core, and cut the apples and place in a large bowl. Wash, drain, and add the blackberries. In a smaller bowl, mix the sugar, cinnamon, corn starch, tapioca pudding, and whole wheat flour. Add to the apples and berries and gently mix just to coat. Set bowl aside.
For the crusts, use two bowls. To each bowl add the flour and the whole wheat flour, salt, and baking powder. Mix each set of dry ingredients. Add the ½ cup of shortening to each bowl as well as the butter. Use a pastry cutter to cut in the shortening and butter until it is in small pieces. Don't overdo this step. Use a fork and sprinkle in enough cold water, mixing the dry ingredients as you sprinkle the water. Clumps of dough will form. You can set them aside and continue to sprinkle the water on the dryer portions until it looks like the dough will hold together.
Preheat the oven to 350°. Spread out your pastry cloth. Sprinkle with flour and add flour to the cloth on the rolling pin. Gently pat one of the batches of dough into a circle about 5 inches wide. Then gently roll the dough into a circle. Take your pie plate and hold over the crust. Your crust needs to be about an inch wider in circumference than the pie plate. Once it's big enough, gently fold the crust in half, place it on one side of the pie plate and unfold. Poke a few holes with a fork in the bottom crust. Add your apple blackberry mixture, but don't add all of the liquid that forms at the bottom or your pie will be goopy and runny. Take a tsp. of butter and add small dollops here and there on top of the fruit filling.
Add more flour to the pastry cloth and rolling pin. Roll out the top crust. This one needs to be just a bit wider than the top of the pie. Again, fold it in half, place it on top of the pie, then unfold to fit evenly across the top. Use your fingers to crimp the edge of the top crust over the edge of the bottom crust. I like to make ridges in the edge of the dough as I do this. Again, don't fiddle with the dough any more than necessary. Poke holes in the top crust. My trademark is a happy face. Bake for about 1 hour until the crust looks warmly golden. Cool on a cooling rack.
You can make this exact same pie, just substituting blueberries or strawberries instead of the blackberries.
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