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    You are in: Home / Recipes / Blueberry-Apple Pie Recipe
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    Blueberry-Apple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Mumma=^..^='s Note:

    Fresh blueberries can be used in this recipe, I just usually use frozen ones as I have them on hand for smoothies. I usually make up an entire shortening carton's worth of pie crust and freeze the extra, this crust recipe does very well in a pinch though.

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    Ingredients:

    Yield:

    pie

    Units: US | Metric

    Filling

    Pie Crust

    Directions:

    1. 1
      Let blueberries partially thaw, if using frozen.
    2. 2
      Pre-heat oven to 425.
    3. 3
      In large bowl, combine all filling ingredients; mix well. Set aside.
    4. 4
      Pie Crust: Mix salt with flour.
    5. 5
      Cut shortening into flour mixture till crumbly.
    6. 6
      Lightly beat egg, water and vinegar and mix egg mixture into the flour just till dough is made. Do not over mix.
    7. 7
      Roll out half the dough and place into a greased pie plate.
    8. 8
      Fill pie shell with fruit mixture.
    9. 9
      Roll out the other half the dough. I usually then cut it into strips to make a lattice crust. If making just a plain crust be sure to cut a hole and slits in the top to vent.
    10. 10
      Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent the crust from browning too much. Cool 2 hours (if you can wait that long!). Serve warm or cold.

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    Nutritional Facts for Blueberry-Apple Pie

    Serving Size: 1 (1688 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4085.3
     
    Calories from Fat 1925
    47%
    Total Fat 213.9 g
    329%
    Saturated Fat 53.4 g
    267%
    Cholesterol 186.0 mg
    62%
    Sodium 1852.9 mg
    77%
    Total Carbohydrate 525.5 g
    175%
    Dietary Fiber 31.1 g
    124%
    Sugars 281.2 g
    1124%
    Protein 38.6 g
    77%

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