Blueberry is Maine’s most representative pie, according to a panel of experts, and according to the judges at the Fryeburg Fair, Thomas Goodman bakes it best.

Goodman, of Harrison, was awarded the blue ribbon Thursday, Oct. 4, for his entry in the statewide Crisco American Pie Celebration competition. As State Champion, Goodman will represent Maine in the national finals next March in New Orleans. His entry will also be published in the third volume of the American Pie Celebration cookbook.

Red, White and Blueberry Pie

Crust: 1 1/2 cups all-purpose flour

1/4 cup firmly packed brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup Butter Flavor Cirsco 3 to 4 tablespoons cold water

Filling: 2 1/2 cups fresh or frozen blueberies 1 cup peeled, cored and sliced McIntosh apples (1 to 2 medium) 1 cup fresh or frozen cranberries

1/4 cup all-purpose flour

1/2 cup firmly packed brown sugar 1 tablespoon crystallized ginger, finely chopped 1 teaspoon grated lemon peel 1 tablespoon lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon salt

Topping: 1 cup old-fashioned oats (not quick cooking or instant)

1/2 cup firmly packed brown sugar 1 teaspoon ground ginger

1/4 cup butter or margarine

Decorations: 1 Cortland apple 2 tablespoons lemon juice 1 tablespoon granulated sugar, divided

1/2 cup fresh or frozen blueberries 8 to 16 fresh or frozen cranberries

For crust, combien flour, brown sugar, salt and cinnamon in medium bowl. Cut in Butter Flavor Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6-inch “pancake.” Refrigerate while preparing filling and topping.

For filling, combine blueberries, apples and cranberries in large bowl. Add flour. Toss to mix. Add brown sugar, crystallized ginger, lemon peel, lemon juice, cinnamon and salt. Mix well.

Heat oven to 425 F.

For topping, combine oats, brown sugar and ginger in medium bowl. Cut in butter until crumbs form.

Flour rolling surface and rolling pin generously. Roll dough into circle. Trim one inch larger than inverted 9-inch pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute.

Spoon filling into unbaked pie shell. Sprinkle evenly with topping. Cover edge of pie with foil.

Bake at 425 F for 15 minutes. Reduce heat to 350 F. Bake for 30 minutes.

Prepare decorations while pie bakes. Peel, core and very thinly slice Cortland apple. Place in small bowl. Add lemon juice. Toss to coat. Place slices on flat surface. Sprinkle with 1 1/2 teaspoons sugar. Turn apples over. Sprinkle with remaining 1 1/2 teaspoons sugar.

Remove pie from oven. Remove foil. Arrange apples, blueberries and cranberries over topping.

Bake at 350 F for 10 to 15 minutes or until crust edges are brown as desired. Serve hot or cold.