Oregon Blackberry Apple Pie
1 Premade Double Crust Pie Pastry
3 Cups Of Fresh Skinless Cored Diced Crisp Green Apples
3 Cups Of Fresh Juicy Oregon Blackberries
2 Tablespoons Of Whole Wheat Baking Flour
1/4 Cup Of Cold Margarine
1 Teaspoon Of Liquid Vanilla Extract
1 Cup Of C&H Granulated White Sugar
2 Teaspoons Of Freshly Squeezed Lime Juice
1 Large Fresh Egg White
1 Tablespoon Of White Superfine Sugar
1 Teaspoon Of Apple Pie Spice
1 Dash Of Ground Cloves
1/4 Cup Of Crushed Unsalted Walnuts
Serving Size 8
588 Calories Per Serving
18 Grams Of Fat
I have to give a shout out to Demetri from Newport, Oregon for sending in this one of a kind Oregon blackberry apple pie recipe.
To get started, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
Next take out a deep pie dish, and then carefully line it with the pastry crust bottom.
Next take out a large mixing bowl, and then add in the fresh skinless cored diced crisp green apples, fresh juicy Oregon blackberries, whole wheat baking flour, liquid vanilla extract, granulated white sugar, freshly squeezed lime juice, apple pie spice, crushed unsalted walnuts, and ground cloves. Using a wooden mixing spoon, briskly stir all of these delicious ingredients together until the pie filling is consistent and uniform. Don't stir too vigorously, as you don't want to crush all of your blackberries. Once your pie filling has been mixed, spoon it into your pie dish, then level it to an even thickness. You will now want to dot the pie filling with clumps of the cold margarine. Moving along, next tightly seal the pie with the top pastry layer, then flute the edges together where the crust meets. Next cut small slices into the top pie crust, so that it can breath. Finally you can glaze the pie top with the egg white and white superfine sugar.
Go ahead and slide the pie into your oven to bake for forty minutes, or until the crust is golden brown, and the fruit is tender and moist. Serve it warm with a tall glass of milk.