This is a double crust 9-inch pie

Filling:

5 c peeled, cored and thinly sliced apples

2 c fresh blueberries

1 c sugar

1/2 t cinnamon

3 T quick cooking tapioca

2 T butter or margarine

1 egg

1 t water

Strawberry Sauce

2 c fresh strawberries

1/2 c sugar

1 T water

1 T cornstarch

2 T water

1/2 c whipping cream

Heat oven to 400¡ F. In large bowl, stir together apples, blueberries, sugar, cinnamon and tapioca. Let stand 15 minutes. Spoon apple mixture into crust-lined pie plate. Dot with butter. Cover with second crust. Seal edges and flute. Cut slits in several places in top crust. Stir together egg and 1 t water and brush on top of crust. Bake 15 minutes. Cover edge of crust with strips of foil, and reduce temperature to 350¡. Bake 40 to 45 minutes longer or until apples are tender.

Cool on rack at least 2 hours. To make Strawberry Sauce, in a 1-quart saucepan, crush enough strawberries to make 1/3 c. Stir in 1/2 c sugar and the water. Heat to boiling over medium heat. Dissolve cornstarch in 2 T water, stir into strawberry mixture. Boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in whipping cream. Slice remaining strawberries, stir in to sauce. Refrigerate until ready to serve. Top individual servings with sauce.