Monica’s Blackberry and Summer Apple Pie

Name: Monica’s Blackberry and Summer Apple Pie
Yield: makes 1 (9-inch) double-crust pie
Ingredients: 2 cups all-purpose flour; cup stone-ground cornmeal; 3 tablespoons confectioners’ sugar; 1 teaspoon kosher salt; 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into pieces, cold; 5 to 7 tablespoons ice water; 4 cups fresh blackberries; 1 large or 2 small tart summer apples or Granny Smith, unpeeled, cored, and sliced into 1/4-inch slices (2 cups); 1 cup granulated sugar, depending on the tartness of the fruit; 3 tablespoons powdered tapioca or cornstarch; 1 teaspoon fresh lemon juice; Pinch of kosher salt

December 9, 2011

Monica makes the best, most intense fruit pies I have ever eaten, so good that her friends beg for birthday pie instead of cake. She keeps the kids happy while the pie cools with “whim wham”: While the pie is baking, take the rolled-out dough scraps, sprinkle them with cinnamon-sugar or fold a little jam inside, and bake until browned.

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