Apple-blueberry Pie Recipe

If fresh blueberries were in season, I definitely would have used them, but all I could find were the frozen type. I'm sure that was the reason the filling wasn't a distinct white for the apples and blue for the blueberries. However, the blue color was attractive just the same, and I would definitely say the recipe is a "keeper."

The amount of cornstarch couldn't be better for maintaining the pie filling's consistency. Even the first piece was easily removed from the pie pan because the filling remained intact.I'm really looking forward to making this apple-blueberry pie again. I believe both girls will be happy with the results; and to tell you the truth, it's a favorite of mine, too.

Apple-Blueberry Pie

Ingredients

3/4 cup of sugar

1/2 teaspoon salt

3 tablespoons cornstarch

5 cups apples; peeled and sliced

1 tablespoon lemon

1 cup blueberries, fresh if possible, or frozen

2 tablespoons butter

2 unbaked pie crusts for two-crust pie

Method

Preheat the oven to 400°F
Sift the sugar, salt and cornstarch into a large bowl.
In another bowl, toss the peeled and sliced apples with the lemon juice.
Add the blueberries.
Fold the fruit into the dry ingredients.
Place filling into the pie pan lined with the bottom crust.
Dot the filling with butter.
Put on the top crust; finish and flute as desired.
The pie will be in the 400°F oven for 10 minutes, then turn it down to 350°F. Set timer for about 35 minutes and check to see if the apples are cooked but not mushy. Adjust the rest of your time depending on that test.