Prep Time 30 min
Cook Time 40 Min
Servings 8
Difficulty Moderate

Ingredients

  • Double Crust
  • 7 cups peeled, cored, thinly sliced tart apples
  • 1 cup fresh blueberries
  • 1 tbsp. lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 2 tbsps. all-purpose flour
  • 1/2 tbsp. tapioca
  • 2 tbsps. butter
  • GLAZE
  • 1 large egg white
  • 1/2 tbsp. warm water
  • Sugar

Directions

  • Step 1

    PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.

  • Step 2

    HEAT oven to 425°F.

  • Step 3

    TOSS apples and blueberries in large bowl with lemon juice. Add granulated sugar, brown sugar, cinnamon, allspice, nutmeg, flour and tapioca. Mix well. Spread evenly in prepared pie crust. Cut butter into small pieces and place on top of filling.

  • Step 4

    ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.

  • Step 5

    BEAT egg white with warm water. Brush on top crust. Sprinkle with sugar. Put a strip of foil around the edge of crust while baking to prevent excessive browning.

  • Step 6

    BAKE 35 minutes. Remove foil; bake an additional 10 minutes or until crust is lightly golden and filling is bubbling.

Serving size
(1 slice, 1/18 of pie)

  • Calories 480
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 69g
  • Dietary Fiber 3g
  • Sugars 39g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet