Blueberry-Apple Pie - cooking recipe

Ingredients

Filling
4 cups sliced peeled baking apples (4 medium)
2 cups frozen blueberries
1/3 cup white sugar
1/3 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
Pie Crust
1 cup Crisco shortening
2 cups flour
3/4 teaspoon salt
1 egg
2 tablespoons cold water
1 tablespoon vinegar

Preparation

Let blueberries partially thaw, if using frozen.
Pre-heat oven to 425.
In large bowl, combine all filling ingredients; mix well. Set aside.
Pie Crust: Mix salt with flour.
Cut shortening into flour mixture till crumbly.
Lightly beat egg, water and vinegar and mix egg mixture into the flour just till dough is made. Do not over mix.
Roll out half the dough and place into a greased pie plate.
Fill pie shell with fruit mixture.
Roll out the other half the dough. I usually then cut it into strips to make a lattice crust. If making just a plain crust be sure to cut a hole and slits in the top to vent.
Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent the crust from browning too much. Cool 2 hours (if you can wait that long!). Serve warm or cold.