Blueberry-Apple Pie

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READY IN: 1hr 30mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Let blueberries partially thaw, if using frozen.
  • Pre-heat oven to 425.
  • In large bowl, combine all filling ingredients; mix well. Set aside.
  • Pie Crust: Mix salt with flour.
  • Cut shortening into flour mixture till crumbly.
  • Lightly beat egg, water and vinegar and mix egg mixture into the flour just till dough is made. Do not over mix.
  • Roll out half the dough and place into a greased pie plate.
  • Fill pie shell with fruit mixture.
  • 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.
  • 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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