Apple Blueberry Pie

Merry Christmas To All.
It has been so long since I have posted.  I was at the store and  I found some huge granny smith apples.They look so good  I got a craving for apple pie.   Philip at  the culinary used to make  a apple pie that had grated lemon rind in it.  It was awesome, so good.  I wanted to make it but did not have any lemons so I decided to use grated orange;  I also had some frozen blue berries, so I decided to make an Apple Blueberry Pie.  I am trying to add more coconut oil to my diet.  I  put half shortening and half coconut oil and it seems to work and taste great.  Here is the recipe for the pie crust  that I used and the filling.  I  remember my grandma so much during Christmas

Pie Crust

•  3/4 c. coconut oil
• 3/4 cup shortening
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

DIRECTIONS

1. In a bowl, mix together the salt and flour.
2. With a pastry blender, cut in cold shortening until the size of peas.
3. In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
4. Add the water/egg mixture gradually to the flour mixture.
5. Shape into ball.
6. Refrigerate 1 or more hours.
7. Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.

My Grandmother Della Violetta Aiken taught me how to cut the top dough to be fancy and have always made it this way my whole life.  She was such a great cook.   If I have not learned anything else in my life, it is that we need to take advantage of our family and be with them and learn all they know.  Life is so short.

Apple Blueberry Filling

8 to  large Granny Smith apples, peeled, cored, and sliced

1 c. Blueberries

• 1  1/4  cup sugar, 
• 1 T Lemon Juice
• 1 1/2  T Grated Orange Rind
• 1  teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2 T flour
• 1 T Tapicoa
• 2 tablespoons  butter
• In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
• Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
•