Apple-Blueberry Pie with Strawberry Sauce

 

5

cups peeled, cored and thinly sliced apples

2

cups fresh or frozen (thawed) blueberries

1

cup sugar

1/2

teaspoon ground cinnamon

3

tablespoons quick-cooking tapioca

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

2

tablespoons butter or margarine

1

egg

1

teaspoon water

2

cups fresh strawberries

1/2

cup sugar

1

tablespoon sweet Marsala wine or water

1

tablespoon cornstarch

2

tablespoons water

1/2

cup whipping cream

• 1 Heat oven to 400°F. In large bowl, stir together apples, blueberries, 1 cup sugar, the cinnamon and tapioca; let stand 15 minutes. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• 2 Spoon apple mixture into crust-lined pie plate. Dot with butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Stir together egg and 1 teaspoon water; brush on top of crust.
• 3 Bake 15 minutes. Cover edge of crust with strips of foil; reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until apples are tender. Cool on cooling rack at least 2 hours.
• 4 Meanwhile, to make Strawberry Sauce, in 1-quart saucepan, crush enough strawberries to make 1/3 cup. Stir in 1/2 cup sugar and the wine. Heat to boiling over medium heat. Dissolve cornstarch in 2 tablespoons water; stir into strawberry mixture. Boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in whipping cream. Slice remaining strawberries; stir into sauce. Refrigerate until serving time. Top individual servings with sauce.