Ingredients: |
Ingredients: 5 c. peeled, cored & thinly sliced apples
2 c. fresh or frozen (thawed) blueberries
1 c. sugar
½ tsp. ground cinnamon
2½ tbsp. quick cooking tapioca
1 box (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on box
2 tbsp. butter or margarine
1 egg
1 tsp. water
Fresh Strawberry Sauce:
2 c. fresh strawberries
½ c. sugar
1 tbsp. sweet Marsala wine or water
1 tbsp. cornstarch
2 tbsp. water
½ c. whipping (heavy) cream
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Directions: |
Directions:Heat in oven 425º. In large bowl, stir together apples, blueberries, 1 cup sugar, cinnamon and tapioca; let stand 15 minutes. Make pie crusts as directed on box for Two Crust pie, using 9 inch glass pie pan. Spoon apple mixture into crust-lined pan. Dot with butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Stir together egg and 1 teaspoon water; brush on top of crust. Bake 15 minutes. Cover edge of crust with strips of foil; reduce oven temperature to 375º. Bake an additional 30 minutes or until apples are tender. Cool at least 1 hour before serving.
Fresh Strawberry Sauce: in 1 quart saucepan, crush enough strawberries to make 1/3 cup. Stir in ½ cup sugar and the wine ( or water). Heat to boiling over medium heat. Dissolve cornstarch in 2 tablespoons water; stir into strawberry mixture. Boil and stir 2 minutes. Remove from heat; let cool to room temperature. Stir in whipping cream. Chop remaining strawberries; stir into cream mixture. Refrigerate. To serve, cut pie into 8 pieces; spoon sauce over each piece. |
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