Blackberry-Apple Pie

• Hands-on Time: 45 Mins Total Time: 1 Hour 45 Mins Yield: Makes enough for 1 (9-inch) pie
• Make ahead: Prepare through Step 2. Chill up to 1 week. Stir in berries before spooning into crust.
• Step 1: Peel apples, and cut into 1/2-inch-thick wedges; toss with sugar and 1/2 cup flour.
• Step 2: Melt butter in a large skillet over medium-high heat; add apple mixture, and saute 15 to 20 minutes or until apples are tender. Remove from heat. Cool completely (about 1 hour).
• Step 3: Toss frozen blackberries with 1 Tbsp. flour, and stir into apple mixture. Use immediately.
• Step 4: Try This Twist! Cranberry-Apple Pie Filling: Omit blackberries and 1 Tbsp. flour. Reduce remaining flour from 1/2 cup to 1/3 cup. Stir in 1 cup sweetened dried cranberries just before removing apples from the heat in Step

Pie

• Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in cheese. Drizzle 1/2 cup ice water over flour mixture, stirring with a fork until dry ingredients are moistened and the dough is crumbly but forms a ball when pressed together, adding more ice water, 1 Tbsp. at a time, if necessary (up to 1/4 cup). Divide dough in half. Place each half on a large piece of plastic wrap. Shape each dough half into a flat disk. Wrap each disk in plastic wrap, and chill 2 to 24 hours.
• Preheat oven to 400°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of the dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over the pie plate. Press dough into pie plate; trim off excess crust along edges. Brush edges of crust lightly with egg; reserve remaining egg. Spoon Blackberry-Apple Pie Filling into the crust, mounding filling slightly in center.
• Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp the edge of crust. Brush lattice with reserved egg; sprinkle with sparkling sugar. Place on a baking sheet.
• Bake at 400° on lower oven rack 45 to 50 minutes. Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Cool on a wire rack 2 hours.
• Try This Twist! Cranberry-Apple Pie: Substitute Cranberry-Apple Pie Filling for Blackberry-Apple Pie Filling. Prepare as directed.