(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. Apple-Blueberry Pie with Strawberry Sauce 5 cups peeled, cored and thinly sliced apples 2 cups fresh or frozen (thawed) blueberries 1 cup sugar % teaspoon ground cinnamon 24 tablespoons quick-cooking tapioca 1 box (15 oz.) Pillsbury refrigerated pie crusts, softened as directed on box 2 tablespoons butter or margarine 1 egg 1 teaspoon water 2 14 1 1 2 14 Fresh Strawberry Sauce cups fresh strawberries cup sugar tablespoon sweet Marsala wine or water tablespoon cornstarch tablespoons water cup whipping (heavy) cream Heat oven to 425F. 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 375F. 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 % eup. Stir in 4 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. 8 servings. High Altitude (3,500-6,500 ft): Increase first bake time to 20 minutes. "Note to Editors: TheApple-Blueberry Pie with Strawberry Sauce wascreated by Paula Reed, Catonsville, MD.
