Apple Blackberry Pie

Notice anything different ?! The blog will be looking quite moody these days because I'm in England! The dreary light just makes everything look so dark and twisty, I love it! I'm staying with my friend Becky in the Cotswolds of England for a few weeks. Doing lots of blogging but having more fun. Becky is a full time nanny so we spend most of the days chasing Archie (the child that she Nannie's for) in and out of tea shops and villages. I have been quite lucky with the weather. Still in the 40's and 50's but unusually sunny for England! One thing that I notice is such a popular flavor here is anything blackberry! Blackberry current, blackberry apple, orange and blackberry, you name it! So I thought to celebrate Pi day I would put together something with blackberries!

The grocery stores are so different here! This recipe calls for granny smith apples but people in England use apples called 'baking apples' which are a mega-super tarty apple used for baking recipes. They are sort of smaller in height but very fat. The eggs are NOT in the refrigerator, you can find them in the baking isle. And there are probably a hundred different flavors of hummus. I honestly could have stayed in the grocery store for hours look at all the labels and flavors of things but I suppose thats not very 'tourist-y' is it ?! 

APPLE & BLACKBERRY PIE

6 Tart Apples (like granny smith) 
1 Pint of blackberries or 1 Cup
3/4 Cup of white granulated sugar
3/4 Cup of brown sugar
2 Teaspoons of cinnamon
1/2 Teaspoon of salt

2 9-inch pie dough disks (Recipe here
1 Egg + 1 Tbsp of milk

Flour surface evenly and roll out one pie disk and gently roll into a pie pan. Preheat oven to 350 degrees fahrenheit. 

Wash, peel + thinly slice apples. Place apple slices in cold water to keep from browning. In a large bowl combine apple slices, blackberries, sugars, cinnamon, salt and mix well.  Evenly spread into pie shell. In a small bowl whisk egg and milk mixture together. Re-flour surface and roll out second pie disk to top pie with. Top with the disk or create a lattice top. Brush egg / milk mixture with a pastry brush and bake for 45-60 minutes.