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1
Combine apples and juice in a large saucepan over medium heat. Cover and simmer 6-10 minutes or until apples are tender.
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2
Drain, reserving juice and apples.
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3
Measure 2 cups apple slices and set aside. Additional juice and apples can be used for another purpose.
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4
Combine berries, water and preserves in medium saucepan.
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5
Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture.
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6
Cook over medium heat nd simmer until thickened (6-10 minutes). Set aside and let cool to room temperature.
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7
Preheat oven to 375-degrees F.
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8
Sift together flour and baking powder in a small bowl.
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9
In a large bowl cream butter and powdered sugar until fluffy. Add egg and vanilla. Stir in sifted dry ingredients to form a soft dough.
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10
Divide dough into two parts, with one part being slightly larger than the other.
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11
On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle.
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12
Put pastry into a 9-inch pie pan.
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13
Add reserved apples. Top with walnut halves. Pour berry mixture over walnuts.
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14
Roll remaining dough out to a 9-inch circle.
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15
Place over filling and press top and bottom pastry edges together to seal. Prick top over with fork.
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16
Put pie pan on top of baking sheet in case of spill over.
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17
Bake for 50-60 minutes or until pastry in golden and filling is bubbly.
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18
Serve warm with whipped cream, if desired.
