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Blueberry-apple deep-dish pie.

Carmela M. Meely, Walnut Creek, California

1/2 cup sugar

3 tablespoons quick-cooking


3 cups peeled, sliced apples

2 cups blueberries, rinsed

1 tablespoon lemon juice

Cream cheese pastry (recipe


About 2 teaspoons milk

In a shallow 2-quart casserole, mix sugar, tapioca, apples, blueberries, and lemon juice.

On a floured board, roll pastry slightly larger than casserole top; set pastry on fruit. Fold pastry under and flush with rim; flute against rim. Cut slits for vents and brush with milk. Bake in a 400 [degrees] oven until richly browned, about 40 minutes. Serve hot or cool. Serves 8.

Per serving: 278 cal.; 2.4 g protein; 13 g fat (7.7 g sat.); 40 g carbo.; 123 mg sodium; 35 mg chol.

Cream cheese pastry. In a food processor or with a mixer, mix 6 tablespoons butter or margarine, in chunks, and 1 small package (3 oz.) cream cheese. Add 3/4 cup all-purpose flour; mix until incorporated. Chill airtight at least 2 hours or up to a day.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Meely, Carmela M.
Article Type:Column
Date:Jul 1, 1992
Previous Article:Stir-fried beef with bean sprouts.
Next Article:Birthday torte: layers of ice cream.

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