 | | Directions | - Prepare pastry for (2) 9" pie crust. Roll out on lightly floured surface to 10"-11". Transfer to 9" pie plate.
- In large mixing bowl, place cut up apples and washed blueberries. Sprinkle with lemon juice and toss gently.
- In small bowl, mix together sugar, tapioca, nutmeg and cinnamon; sprinkle over fruit and toss gently. Grate lemon over fruit and let stand 15 minutes.
- Spoon filling into prepared pie crust. Dot with margarine.
- Top with piecrust, slit the top for the steam to escape. Crimp the edges to seal. Trim extra pastry off and cover edges of pie crust with strips of foil to prevent over-browning.
- Bake in preheated oven at 375° F for 25 minutes.
- Remove foil strips and bake another 20-25 minutes or until crust is golden and filling is bubbling.
- Cool on wire rack.
- Serve with whipped topping or vanilla ice cream.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9" pie pan
Servings: 8
|  | | Ingredients | | - | | pastry for 9" double crust pie |
| - | | 3/4 cup sugar |
| - | | 1 tablespoon tapioca (quick cooking) |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1 pint blueberries |
| - | | 4 Granny Smith apples, peeled, sliced |
| - | | 2 teaspoons lemon juice |
| - | | 1/2 lemon, grated peel |
| - | | 2 tablespoons butter or margarine cut into slices |
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