2 1/2 pounds apples, peeled, cored, sliced 2 cups blackberries, fresh or frozen 1 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons flour 1 tablespoon butter, cut in small pieces pie shell for two-crust 9-inch pie
Preheat oven to 375°.
Mix the apples and blackberries together in a large bowl.
In another bowl, combine the sugar, spices, and flour; gently mix into the fruit mixture. Line a 9-inch pie plate with bottom crust. Spoon the fruit filling into the prepared crust, then dot with butter. Top with the remaining pie crust, leaving a slight overhang. Crimp the edges of the top and bottom crusts together, sealing the fruit into the shell. Whisk the egg yolk and milk together, and brush this wash over the top crust. With a sharp knive, make several slits in the top crist to allow steam to escape.
Bake at 375° for 1 to 1 1/4 hours, or until the apples are tender. If crust seems to be browning too quickly, reduce the heat to 325 degrees.