Apple-Blueberry Pie with Strawberry Sauce

Apple-Blueberry Pie with Strawberry Sauce

As easy as ABC—apples and blueberries in a crust from the refrigerated section. The sweet sauce is the pièce de résistance!

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

8

servings

Pie
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
Strawberry Sauce
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Adjust the level of sugar according to how sweet your apples are. If using a very sweet variety of apple, decrease the sugar to 3/4 cup.
And the winner is...
Paula M. Reed, from Cantonsville, MD, won first place for this recipe at the 2004 Maryland State Fair. She went on to place in the national Pillsbury® Refrigerated Pie Crust Championship.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 290mg;
  • Total Carbohydrate 83g
    • (Dietary Fiber 2g,
    • Sugars 50g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 5 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.