Apple Blueberry Pie
Apple Blueberry Pie recipe
Yield
8 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 5 | cups |
apples
peeled and sliced |
|
| 1 | cup |
blueberries
fresh if possible |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | each |
pie shell (9 inch)
double crust, unbaked |
|
| 2 | tablespoons |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 1.2 | l |
apples
peeled and sliced |
|
| 237 | ml |
blueberries
fresh if possible |
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
pie shell (9 inch)
double crust, unbaked |
|
| 3E+1 | ml |
margarine
|
|
Directions
In a large bowl, stir together sugar, cornstarch and salt.
Add apples, blueberries and lemon juice;toss to coat the fruit.
Turn into pastry lined 9 inch pie plate. Dot with margarine.
Add top crust; seal and flute edge.
Bake in a 425 degree oven until crust is browned and filling is bubbly.
