Ingredients

• Crust
• 1 2/3 c. White Flour (All Purpose Unbleached Flour)
• 2/3 c. cake flour
• 1 tsp. Iodized Salt
• 1 tbsp. Cane Sugar
• 3/4 c. Shortening Powder + 2 tbsp. water
• 6 tbsp. butter
• 1/4 c. ice water
• 0 egg wash as needed
• Filling
• 5 c. THRIVE Granny Smith Apple Slices - Freeze Dried
• 4 tbsp. Orchard Apple (dry)
• 1 c. THRIVE Blueberries - Freeze Dried
• 2 1/4 c. water
• 1/2 tsp. cinnamon
• 1 pn. nutmeg
• 1/4 tsp. vanilla
• 3 tbsp. Cane Sugar
• 1/4 lb. butter, divided in half
• 2 tbsp. cornstarch + 2 tbsp. cold water

Directions

1. Dough
2. For the dough, sift the flour, salt, and sugar together in a large bowl.
3. Cut the shortening and butter into the flour mixture until the desired consistency (flaky or mealy) is reached.
4. Gradually add the cold water, mixing gently until the dough holds together. Do not over mix or add too much water.
5. Wrap the dough in a flattened ball shape with plastic wrap and chill thoroughly before using.
6. Roll out two crusts about 1/8" thick and ½ " wider than the pie pan.
7. Place one crust in the pie tin and stretch up over the sides. Prick pie crust with a fork all over the bottom and sides.
9. Filling
10. For the filling, soak apples for 10 minutes with drink mix, water, cinnamon, nutmeg, vanilla, salt, and sugar.
11. Drain juice from apples, reserving it for sauce. Mix cornstarch and water together and set aside.
12. In a large skillet, sauté drained apples in half of the butter. Add apple juice and bring to a simmer.
13. Add cornstarch slurry and allow to thicken. Add remaining butter and swirl in. Fold in blueberries and allow to cool.
14. Pour the chilled pie filling into the crust, and top with the second crust.
15. Cut a few holes in the top of the crust to allow the pie to breath during baking. Brush top with egg wash and sprinkle with cinnamon sugar.
16. Bake for about 40 minutes at 350F. Allow to cool for 45 minutes.