Apple & Blackberry Pie

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Pastry for double-crust pie (9 inches)

3 pound(s) tart apples, peeled and sliced

2 cup(s) fresh blackberries

1/4 cup(s) butter, melted

1 tablespoon(s) lemon juice

1 cup(s) sugar

3 tablespoon(s) cornstarch

1 teaspoon(s) ground cinnamon

1/8 teaspoon(s) ground nutmeg

2 tablespoon(s) half-and-half cream

2 tablespoon(s) coarse sugar

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