Blueberry Apple Pie Recipe

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Lucious combination of fruit makes for a delicious pie.

Directions

Prepare pastry for (2) 9" pie crust. Roll out on lightly floured surface to 10"-11". Transfer to 9" pie plate.
In large mixing bowl, place cut up apples and washed blueberries. Sprinkle with lemon juice and toss gently. In small bowl, mix together sugar, tapioca, nutmeg and cinnamon; sprinkle over fruit and toss gently. Grate lemon over fruit and let stand15 minutes.
Spoon filling into prepared pie crust. Dot with margarine. Top with piecrust, slit the top for the steam to escape. Crimp the edges to seal. Trim extra pastry off and cover edges of pie crust with strips of foil to prevent over-browning. Bake in preheated oven at 375° F for 25 minutes.
Remove foil strips and bake another 20-25 minutes or until crust is golden and filling is bubbling.
Cool on wire rack.
Serve with whipped topping or vanilla icecream.

Container: 9" pie pan, large mixing bowl

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Description: 1/8 slice of pie

Servings: 8

Enter desired servings:

Ingredients

		pastry for 9" double crust pie
-		3/4 cup sugar
-		1 tablespoon tapioca (quick cooking)
-		1 teaspoon cinnamon
-		1/4 teaspoon nutmeg
-		1 pint blueberries
-		4 Granny Smith apples, peeled, sliced
-		2 teaspoons lemon juice
-		1/2 lemon, grated peel
-		2 tablespoons butter or margarine cut into slices