Recipe Monday:

Blueberry-Apple Pie:

For this blueberry-apple pie we'll need a double pastry crust which we can easily make with:

2 cups sifted all purpose flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

Sift together flour and salt, cut in shortening with a blending fork until the pieces are the size of small peas. Sprinkle in 1 tablespoon of the cold water, toss with fork and push to the side of the bowl. Sprinkle next tablespoon of water over the dry part, then mix lightly. Push to moistened part of the bowl and repeat until all is moistened then form into a ball. Separate the ball into 2 parts, and flatten onto a lightly floured surface, using a rolling pin, roll from the center until the dough is 1/8 inch thick. For the lower crust, trim evenly with the rim of the pie plate. Cut slits in upper crust. Fit loosely over filling and trim 1/2 inch beyond edge, then tuck under the edge of the lower crust.

For the filling we need:

1 cup of sugar

3 tablespoons of cornstarch

1/4 teaspoon cinnamon

2 cups fresh blueberries or 1 ten ounce package of frozen blueberries, thawed

3 cups pared, cored, sliced tart apples

1 teaspoon lemon juice

2 table spoons butter

Combine sugar, cornstarch, cinnamon, and dash salt. Add to blueberries and apples and stir to coat. Turn into pastry lined 9 inch pie plate, Drizzle with lemon juice, then dot with butter. Place top crust onto pie and bake at 400F for about 50 minutes. Then remove and let cool.

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