Ingredients
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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
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.
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.
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.
