Pastry for a 2-crust pie
3 lb Granny Smith apples
3 lb Braeburn apples
1 1/2 cups sugar
1/2 cup flour
1/2 cup butter
1 pkg (12-oz) frozen blackberries
1 tbsp flour
Peel apples and cut into 1/2-inch-thick wedges; toss with the sugar and 1/2 cup flour.
Melt the butter in a large skillet over medium-high heat; add the apple mixture. Saute mixture 15 to 20 minutes or until the apples are tender; remove from the heat and allow to cool completely (about an hour).
Preheat oven to 400 degrees.
Toss the frozen berries with the 1 tablespoon of flour and stir into the cooled apple mixture.
Line a 9-inch pie plate with pastry, add the apple/berry filling mounding in center and top with another sheet of pastry. Trim and seal edges of pastry and cut air vents in the top crust. Or make a lattice top with the second pastry, if desired.
Lightly beat 1 egg and gently brush top of pie and sprinkle with sugar before baking. Sparkling sugar looks really pretty but regular sugar will do.
Bake at 400 degrees on the lower oven rack for 45 to 50 minutes. Cover loosely with foil and bake another 25 minutes or until juices are thick and bubbly.
Cool pie on a wire rack for 2 hours before cutting.
Note: I got this filling recipe from Southern Living a few years ago.