8medium apples, peeled, cored and sliced*It’s usually best to use a combination of apple varieties for contrast in texture and flavor, but those rules go out the window when I have a huge bag of tart green apples in the fridge
2/3cupgranulated sugar**I started with 1/3 cup of sugar and tasted the filling before adding the second 1/3. The amount of sugar needed will vary based on the sweetness of your apples and personal preference.
Roll out the larger piece of dough (keep second piece refrigerated) between sheets of parchment paper into a 13-inch round. Fit into a 9” pie plate. Refrigerate.
Combine apples with lemon juice and vanilla, followed by cinnamon, cardamom, sugar, flour, and salt. Gently fold in blueberries and let sit for at least 20 minutes.
Preheat oven to 425 degrees with the rack in the middle of the oven. I also place a lipped cookie sheet lined with foil on the rack to catch the juices that are sure to bubble over.
Roll out the dough for the top crust into an 11-inch round.
Toss apples and blueberries gently and spoon into refrigerated shell. Dot the top of the fruit filling with butter. Cover with the top pastry round. Press or fold edges to seal and crimp decoratively. Brush top of pie with milk or beaten egg, cut steam vents, and sprinkle crust with sugar.
Put pie in oven and bake for 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is deep golden and filling is bubbly in the center, 45-60 minutes more.
Cool completely on a rack. Serve to friends and family. Be happy!