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!

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  • prep time 30 min
  • total time 3 hr 30 min
  • ingredients 15
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
290mg
290%;
Total Carbohydrate
83g
83%
(Dietary Fiber
2g
2%
  Sugars
50g
50%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
25%;
Calcium
2%;
Iron
2%;
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.