Farmer's Blackberry-Green Apple Pie (1965)

• Pastry for 2-crust pie
• 3 cups fresh blackberries
• 1 cup thin, peeled green apple slices
• 2-1/2 to 3 tbspns quick-cooking tapioca
• 1 cup sugar
• 1/2 tspn cinnamon
• 2 tbspns butter

Pick over and wash berries in cold water. Lift out and drain. In large bowl, combine berries, apples, tapioca, sugar, and cinnamon, mixing well.

Turn into pastry-lined 9-inch pie pan. Dot with butter, and adjust top crust and flute edges; cut vents. 

Bake in hot oven (425 degrees) until crust is golden and juices start to bubble up in vents, 40 to 50 minutes. 

More "Lost" Farmer's Pie Recipes
Farmer's Butterscotch Peach Pie (1965)

Farmer's French Pear Pie (1965)

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)