Apple Blueberry Deep Dish Pie Recipe

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For many years I lived in Upstate NY, known for some of the best apples. When I was growing up I had an Aunt that had a farm, Aunt Esther. We would go into the woods off her land and pick blueberries, they were sweet and tiny but oh so good. She was the best baker and I wished I had some of her recipes. This is just something I think she would have love to try out. Hope you like this one. She was a favorite Aunt of mine and one GREAT COOK.
Here is a comibnation of the two best memories I have of the freshest of wonderful fruits and her. They compliment each other in this pie and the crust is wonderful.

4 Gala or Fugi Apples peeled cored and sliced into wedges
1 cup fresh blueberries
1 teaspoon cinnamon
4 tablespoon brown sugar
1 tablespoon lemon juice
2 tablespoons water
2 tablespoon flour
1 tablespoon melted butter
Topping:
Cinnamon and sugar mixed together (store bought in shaker) or use 1/4 cup of sugar to 2 teaspoons of cinnamon

Recipe : (for 2 - 9 inch pie crusts)

Crust:2 cups flour
1/2 teaspoons salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water

Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.
Brush bottom of crust with 1 tablespoon melted butter.
Note: (or you can use store bought pie crust in a hurry)


Mix the flour, brown sugar, butter lemon juice, water and cinnamon in a large bowl. Add fruit and mix all together.

Pour into a dough lined deep dish baking pan square or rectangular. Cut the remaining crust to make lattice topping.  Sprinkle top with cinnamon and sugar mixture. Bake on 400 until browned around 1 hour.