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apple blueberry pieAre you looking for a mouth-watering, yummy apple pie?  Are you wanting an apple pie with a twist?  Are you bored with regular apple pie?  Then look no further you’re pie has arrived!  This is my mom’s Apple Blueberry Pie recipe and it’s the bomb!  I made it for the first time last month for my step dad.  He was really missing my mom and craving this pie, so I made it for him.  He said it tasted just like hers!  There’s no better compliment than that.  It’s a truly elegant pie.  It’s crammed full of apples, blueberries and pecans.  So much so, that when I made it, it looked like the filling would never fit and it would just bubble out, but believe me, it cooks down and you’ll be glad that you crammed all of that yummy stuff in.

Crust:  I used Paula Deen’s Perfect Pie Crust recipe, turns out perfect every time.  But feel free to use a premade crust, no shame there!

Ingredients:

3/4 cup Sugar

3 Tbsp. Cornstarch

1/2 tsp. Salt

5 cups Apples, peeled and sliced thin (your choice of apples, I mix Granny Smith, Red Delicious and Pink Ladies)

1 cup fresh Blueberries

1 Tbsp. Lemon juice

2 Tbsp. Margarine

Double-Crust pie shell for 9” pie

Optional:  1/2 cup of chopped pecans

Pie topping:  Mix 1 egg with a couple tbsp. water and beat.  Spread over the top of the pie with a pastry brush and then sprinkle with sugar.  This makes the pie pretty and shiny.

Directions:

Preheat oven to 425 degrees. In a large bowl, stir together:  sugar, cornstarch and salt.  Then add apples, blueberries and lemon juice and toss to evenly coat the fruit.  Turn into pastry lined 9” pie plate.  Dot with margarine.  Add top crust, seal edges by folding over the top crust into the bottom crust and then flute the edge.  Top with egg mixture and sprinkle with sugar.

Place pie on a cooling rake on top of a tin-foil lined baking sheet.  This is to keep anything that bubbles out from getting all over the bottom of your pie pan and making a big mess!  Bake in a 425 degree oven until crust is browned and filling is bubbly.  I covered the pie loosely with tin foil for the first half of baking to keep it from over-browning.  It takes about 45 minutes or so to bake.

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