Apple-Berry Pie

Recipe View 5 mins Preheat your oven to 375°F (190°C). (5 minutes)

Recipe View 10 mins On a lightly floured surface, carefully roll out one of the pie crusts to a 12-inch circle. Gently transfer the crust to a 9-inch pie plate, pressing it lightly against the bottom and sides. Trim any excess dough and crimp the edges for a decorative finish. (10 minutes)

Recipe View 5 mins Roll out the second pie crust to a similar size. Set aside. (5 minutes)

Recipe View 2 mins In a large bowl, whisk together the granulated sugar, tapioca starch, and ground cinnamon. (2 minutes)

Recipe View 25 mins Add the fresh blackberries and sliced apples to the bowl. Gently toss to coat the fruit evenly with the sugar mixture, being careful not to mash the delicate berries. Allow the mixture to stand for 20 minutes, allowing the juices to release and mingle. (25 minutes)

Recipe View 5 mins Spoon the apple-berry filling into the prepared pie crust, mounding it slightly in the center. Dot the top of the filling evenly with the small pieces of butter. (5 minutes)

Recipe View 10 mins Moisten the edge of the bottom pie crust with a little water. Carefully place the second rolled-out crust over the filling. Trim any excess dough, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal, creating a decorative border. (10 minutes)

Recipe View 2 mins Using a sharp knife, cut a few slits in the top crust to allow steam to escape during baking. This will prevent the pie from bubbling over. (2 minutes)

Recipe View 2 mins To prevent the crust from over-browning, cover the edges of the pie with strips of aluminum foil. (2 minutes)

Recipe View 50 mins Bake in the preheated oven for 25 minutes. Remove the foil from the edges and continue baking for another 20-25 minutes, or until the crust is golden brown and the filling is bubbly. (50 minutes)

Recipe View 2 hrs Transfer the pie to a wire rack and let it cool completely before slicing and serving. This allows the filling to set properly. (2 hours)