Good Taste / February-March 2009
Apple-Berry Cobbler
* 1 1/2 pounds apple(s), Granny Smith, peeled and thinly sliced
* 2 cup(s) blackberries
* 3/4 cup(s) sugar
* 3 tablespoon cornstarch
* 1 tablespoon lemon juice, fresh
* 1 teaspoon vanilla extract
* 1/4 teaspoon cinnamon, ground
* cooking spray
* 15 ounce(s) pie crust, ready-to-bake, half of package
* 2 teaspoon milk, fat-free
* 2 teaspoon sugar, Turbinado (raw)
1. Preheat oven to 375°.
2. Combine first 7 ingredients in a large bowl. Spoon mixture into a 9-inch deepdish
pieplate coated with cooking spray.
3. Place piecrust on top of apple mixture. Fold edges under; flute. Cut 5 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with sugar. Bake at 375° for 40 minutes or until golden. Cool on a wire rack.
Yield: 8 servings (serving size: 1 slice).
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