Step 1

Early in the day, or 1-2 hours before baking, Prepare pastry in a 9 inch standard pie plate, (not deep dish) cover and chill for one hour or up to one day before.

Step 2

30 minutes before baking, preheat oven to 425 and place rack on lowest level in the oven.

Step 3

In a saucepan, place prepared apples, sugars, salt, cinnamon, and ¼ cup water on medium high heat, uncovered for 8-10 minutes stirring every few minutes to avoid burning or sticking to bottom of pan. The apples should be soft, but not mushy.

Step 4

Pour 3 tablespoons cold water and 3 tablespoons cornstarch into a cup. Whisk until smooth.

Step 5

Slowly pour into the pan with apples, cook for one minute until bubbly. Fold apples until sauce thickens and coats fruit. Remove from heat, stir in one tablespoon of butter while hot.

Step 6

Scrape the fruit mixture into a shallow bowl to cool, stir and refrigerate for 15 minutes.

Step 7

Gently fold 2 cups fresh berries into the apple mixture.

Step 8

Pour the fruit filling into the bottom prepared crust. Top with pastry, seal sides of pie, crimp, and cut slits for steam to escape. Sprinkle lightly with sugar.

Step 9

Bake at 425 degrees for 45 minutes on the bottom rack. the pie should be golden brown on top and the filling should visibly bubbly on top.

Step 10

Cool for 2-3 hours before slicing.