Apple Blackberry Pie

Ingredients and Weight:

• 3 Granny Smith apples, peeled and sliced (600g)
• 2 cups fresh blackberries (250g)
• 1 cup granulated sugar (200g)
• 1/2 cup packed light brown sugar (100g)
• 1 teaspoon ground cinnamon (5g)
• 1/2 teaspoon ground nutmeg (2.5g)
• 1/4 teaspoon salt (1.25g)
• 2 tablespoons cornstarch (15g)
• 1 tablespoon fresh lemon juice (15ml)
• 1 box (2 sheets) frozen puff pastry, thawed (450g)
• 1 egg, whisked (50g)

Preparation Time:

• 20 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 3/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine apples, blackberries, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss to coat.
3. On a lightly floured surface, roll out one sheet of puff pastry into a 12-inch (30cm) circle. Transfer to a 9-inch (23cm) pie plate.
4. Pour apple-blackberry mixture into the pie crust.
5. Roll out the remaining sheet of puff pastry into an 11-inch (28cm) circle. Place over the filling and trim the edges.
6. Crimp or flute the edges to seal.
7. In a small bowl, whisk the egg. Brush over the pie crust.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let cool for 15 minutes before serving.

Nutritional Information:

• Calories: 350 per serving
• Fat: 12g
• Carbohydrates: 50g
• Protein: 4g

Dish Characteristics:

• Flaky, buttery crust
• Sweet and tangy apple-blackberry filling
• Classic American dessert

User Comments:

• "Amazing! The perfect balance of sweet and tart."
• "The crust was so light and flaky."
• "I added a scoop of vanilla ice cream on top, and it was heavenly."

Special Precautions and Tips:

• Use firm, crisp apples for the best texture.
• Don't overfill the pie crust, or it will overflow during baking.
• If you don't have a pie plate, use a 9-inch (23cm) square baking dish.
• Let the pie cool for at least 15 minutes before slicing and serving. This will help the filling set.