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Name: Berry-Apple Fantasy Pie
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: not set
Ingredients: double crust pie; 1 cup sugar; 4 teaspoons tapioca quick-cooking; 1/2 teaspoon ground cinnamon; 2 cups blackberries fresh; 2 cups apples peeled, sliced; 2 tablespoons butter cut up

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INGREDIENTS

double crust pie
1 cup sugar
4 teaspoons tapioca ; quick-cooking
1/2 teaspoon ground cinnamon
2 cups blackberries ; fresh
2 cups apples ; peeled, sliced
2 tablespoons butter ; cut up

INSTRUCTIONS

Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry into a 9-inch pie plate.

In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand 15 minutes.

Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.

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 to 1/2 inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.

Bake in a 375 oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or till the crust is golden brown and the filling is bubbly. Cool on a wire rack.

NOTES

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Berry-Apple Fantasy Pie

double crust pie
1 cup sugar
4 teaspoons tapioca quick-cooking
1/2 teaspoon ground cinnamon
2 cups blackberries fresh
2 cups apples peeled, sliced
2 tablespoons butter cut up

Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry into a 9-inch pie plate. 
In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand 15 minutes. 
Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water. 
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 to 1/2 inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning. 
Bake in a 375 oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or till the crust is golden brown and the filling is bubbly. Cool on a wire rack.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 8 Servings

Calories: 71
Calories from Fat: 28 (39%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 7.6mg		2 %
Sodium 6997.7mg		241 %
Potassium 106.5mg		3 %
Total Carbohydrate 11.5g		3 %
	Dietary Fiber 3g	12 %
	Sugars, other 8.4g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 71

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