2-1/2 tablespoons butter

2-1/2 tablespoons shortening

1 cup all-purpose flour

Ice water

Minute tapioca

 

 

3 cups fresh blueberries

3 to 4 Granny Smith apples

2/3 cup sugar

1-1/2 tablespoons all-purpose flour

1-1/2 tablespoon cornstarch

1/2 teaspoon cinnamon

2 tablespoons lemon juice

Dash nutmeg

 

 

1/3 cup sugar

3/4 cup all-purpose flour

1/3 cup ground walnuts

6 tablespoons butter

 

Crust:  Put flour in mixing bowl; cut butter and shortening into flour.  Mix with just enough ice water to hold dough together.  Wrap in plastic and refrigerate one hour.  Roll out crust; place in a 9-inch pie pan.  Flute the edges.  Sprinkle the bottom lightly with tapioca.

 

Filling:  Mix all ingredients together.  Place the mixture in the pie shell.

 

Topping:  Mix sugar, flour, and walnuts together; cut in butter and sprinkle the mixture over the pie. 

 

Bake in a 350 deg. oven for 45 to 60 minutes, until blueberries bubble.

 

Serves 6 to 8.