PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
HEAT oven to 425°F.
TOSS apples and blueberries in large bowl with lemon juice. Add granulated sugar, brown sugar, cinnamon, allspice, nutmeg, flour and tapioca. Mix well. Spread evenly in prepared pie crust. Cut butter into small pieces and place on top of filling.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
BEAT egg white with warm water. Brush on top crust. Sprinkle with sugar. Put a strip of foil around the edge of crust while baking to prevent excessive browning.
BAKE 35 minutes. Remove foil; bake an additional 10 minutes or until crust is lightly golden and filling is bubbling.
Nutrition
Serving size
(1 slice, 1/18 of pie)
Calories 480
Calories from Fat190g
Total Fat 21g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg
Sodium 320mg
Potassium 0mg
Total Carbohydrates 69g
Dietary Fiber 3g
Sugars 39g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
