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Ingredients

• Pastry for a 9-inch single-crust pie, crimped and chilled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Sour Cream Pastry Pie Dough (page 29), or Nut Pastry Pie Dough (page 30)
• 2½ pounds apples
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 2 tablespoons fresh-squeezed lemon juice
• 1½ tablespoons all-purpose flour
• 1 tablespoon ruby port
• ½ teaspoon vanilla extract
• ½ teaspoon balsamic vinegar
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• Pinch ground nutmeg
• Pinch ground cloves
• 1 cup fresh or frozen blackberries
• 2 tablespoons sugar

Description

Lustrous Deep Burgundy From The Blackberry Glaze On The Surface, This Intoxicating Open-faced Apple Pie Belies A Creamy White Interior. Its Peppery Fruit Flavor Hovers Deliciously Between Sweet And Savory, Accented By Ruby Port And A Hint Of Balsamic Vine

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