Blackberry Apple Pie

Pastry for a double-crust pie (9 inches)
5 cups thinly sliced peeled tart apple (about 5 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar

Line a 9-in. pie plate with bottom pastry; trim to 1 i. beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butte.r

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water or milk; brush over lattice top and pie edges.

Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Sprinkle with additional sugar. Serve warm or at room temperature. Makes 6-8 servings.