Contributed by: NAPSA
Apple-Berry Pie Earns Blue Ribbon (NAPSA) - Treat loved ones to a delicious slice of this blue-ribbon pie. The apple-berry creation won top prize in the 2004 State Fair Pillsbury Pie Crusts Championship. The dessert is made easy with new refrigerated pie crusts that just unroll into the pan.
Fresh Strawberry Sauce
Heat oven to 425 F. In large bowl, stir together apples, blueberries, 1 cup sugar, cinnamon and tapioca; let stand 15 minutes. Make pie crusts as directed on box for Two-Crust pie, using 9-inch glass pie pan.
Spoon apple mixture into crust-lined pan. 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 375 F. Bake an additional 30 minutes or until apples are tender. Cool at least 1 hour before serving.
Fresh Strawberry Sauce:
In 1-quart saucepan, crush enough strawberries to make 1/3 cup. Stir in 1/2 cup sugar and the wine (or water).
Heat to boiling over medium heat. Dissolve cornstarch in 2 tablespoons water; stir into strawberry mixture. Boil and stir 2 minutes. Remove from heat; let cool to room temperature.
Stir in whipping cream. Chop remaining strawberries; stir into cream mixture. Refrigerate.
To serve, cut pie into 8 pieces; spoon sauce over each piece.
High Altitude (3,500-6,500 ft): Increase first bake time to 20 minutes.
Serving Size: Makes 8 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|