This is more Fourth of July than first of October, but Thanksgiving is coming up, right? Enjoy!
Apple Blueberry Pie
(makes 2 double crusts)
2 1/2 cups all-purpose, unbleached flour
2 T. sugar
1 tsp. salt
1/2 cup chilled shortening
12 T. butter, direct from refrigerator
5-8 T. ice water
Whisk dry ingredients together. Cut in shortening, then butter, with a pastry blender until they are well integrated. The texture of the crust should be grainy and have chunks the size of small peas. Sprinkle ice water over the top and stir into the dry mixture with a fork until everything is moist. Pat into four balls, cover, and put in the refrigerator.
7 gala apples, skinned and sliced into thin strips (Galas are sweet. For a tart variety of apple, add more sugar)
1 1/2 cups fresh or frozen blueberries
1 T. lemon juice
1/2 cup sugar
1/8 cup brown sugar
1/2 teaspoon each: cinnamon, ground allspice, ground nutmeg
3 T. all-purpose, unbleached flour
2 T. butter, cut into small cubes
Put sliced apples into a medium sized mixing bowl. Stir in lemon juice. Add everything else except cubed butter. Stir together.
Roll out pie crust. Put half of filling in each pie crust. Put cubed butter over filling. Cover with top crust, seal, and spread a skim of milk over the top of each crust. Shake on large granule sugar. Cook in a 425 degree oven for 35 minutes.