Blueberry-Apple Pie

• Filling
• sliced peeled baking apples (4 medium)4 cups
• frozen blueberries↗2 cups
• white sugar↗1⁄3 cup
• brown sugar↗1⁄3 cup
• flour↗1⁄4 cup
• cinnamon↗1 teaspoon
• Pie Crust↗
• Crisco shortening↗1 cup
• flour↗2 cups
• salt↗3⁄4 teaspoon
• egg↗1
• cold water2 tablespoons
• vinegar↗1 tablespoon

Step-by-step instructions

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.