|1)||3/4 cup sugar||
Preheat oven to 425 F.
Place bottom crust in a 9" pie plate. Set aside.
In a large bowl sift together the dry ingredients. Add fruit and lemon juice and toss to coat. Pour into unbaked pie crust.
Dot the fruit with the butter. Place top crust on. Seal the edges and flute the sides.
Bake until the filling is bubbling and crust is browned.
|2)||3 tbsp cornstarch|
|3)||1/2 tsp salt|
|4)||1 cup fresh blueberries|
|5)||5 cups apples, peeled and sliced|
|6)||1 tbsp lemon juice|
|7)||1 pie shell, unbaked double|
|8)||2 tbsp butter|