Apple Blueberry Pie with Fresh Strawberry Sauce
5 cups peeled, cored and thinly slices apples
2 cups fresh or frozen (thawed) blueberries
1 cup granulated sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons quick-cooking tapioca
1 box (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on box
2 tablespoons butter or margarine
1 large egg
1 teaspoon water
Fresh Strawberry Sauce:
2 cups fresh strawberries
1/2 cup granulated sugar
1 tablespoon sweet Marsala wine
1 tablespoon cornstarch
2 tablespoons water
1/2 cup whipping (heavy) cream
Preheat 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.
Meanwhile, to make Fresh 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; 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.