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Apple-Blueberry Pie with Strawberry Sauce Recipe

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This recipe for Apple-Blueberry Pie with Strawberry Sauce, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
5 c. peeled, cored & thinly sliced apples
2 c. fresh or frozen (thawed) blueberries
1 c. sugar
tsp. ground cinnamon
2 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
c. sugar
1 tbsp. sweet Marsala wine or water
1 tbsp. cornstarch
2 tbsp. water
c. whipping (heavy) cream

Directions:
Directions:
Heat in oven 425. 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 375. 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 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.

Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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