Blueberry Apple Pie
Blueberry apple pie is a delightful twist on two classic desserts. It’s super delicious, with a flaky, buttery crust and a bright, fruity filling. The sweetness of the blueberries pairs perfectly with the tartness of the apples. It makes a beautiful color contrast too!
This blueberry apple pie can use frozen or fresh blueberries, but most of the pie filling is apples. These are macerated in some sugar first to release their extra liquid.
These juices are collected and simmered into syrup drizzled over the pie filling. It stops the filling from being too wet, and this caramelized apple juice adds flavor. I also do this for my fresh peach pie and strawberry apple pie.
Ingredients
I’ve included the complete list of ingredients for this apple blueberry pie in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- A 9-inch double pie crust. This pie uses a homemade all-butter pie crust.
- Apples – The best apples to use in a pie like this are tart apples that can hold their shape well when baked. Apple pie is baked for a long time to ensure the crust is cooked correctly and the filling is set. Therefore you need an apple that doesn’t turn to mush when baked for a long time. Some of the best varieties of apples for apple pie are:
- Granny smith apples – This green-skinned apple is tart and crisp.
- Braeburn – Crisp and sweet, this apple holds its shape well when baked.
- Golden Delicious – This apple variety is very flavorful in a pie.
- Blueberries – This recipe can use fresh or frozen blueberries
- Orange zest (optional) – I love adding a little orange zest to add a pop of flavor. You can substitute this with lemon zest if you prefer.
- All-purpose flour
- Lemon juice
- Vanilla extract or paste
- Salt
- Ground cinnamon
- Granulated white sugar
- Butter – for a bit of richness
- Egg to egg wash the top of the pie
Equipment
- You will need a 9-inch pie plate.
Method
The pastry
Chop cold butter into small cubes.
To a large mixing bowl or bowl of a food processor, add the flour, sugar, and salt and mix them. Add the cold butter cubes to the flour.
Pulse the food processor, or use a pastry cutter to cut the butter into small pieces into the flour.
The result should be like coarse bread crumbs with lots of pea-sized pieces of butter in the mix.
Add the lemon juice to the iced water and drizzle it into the flour mixture slowly, about a tablespoon worth at a time.
Use a spatula or your hands to combine the dough and add in as much cold water as needed.
It should hold together easily when pressed but not be sticky.
If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
Roll the dough Into a rough 10-Inch/25cm rectangle on a lightly floured work surface.
Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ over the top to make a pamphlet shape.
Turn the dough a quarter turn and repeat this roll and fold process once more.
Once finished rolling, cut the dough into two and use your cupped hands to shape each piece into a flat disc gently.
Wrap the dough discs up tightly using cling film or beeswax wrap, or place them in a fitted airtight container. Chill it in the fridge for at least 2 hours or up to 2 days before using it.
The apples
While the pie dough is chilling, prepare the apples, so they have two hours at least to macerate.
Peel and core the apples. Use a sharp knife to slice the apples into equal ¼ inch slices. Add the apple slices to a large bowl. Squeeze over lemon juice and sprinkle 1/4 cup granulated sugar. Toss to coat. Place in the refrigerator for 2-3 hours.
Assembling
Roll out one pastry disc into a 12-inch/30cm circle using a rolling pin on a lightly floured surface. Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral.
Transfer it to a pie pan and carefully unroll it from the rolling pin until it’s draped over the pie plate and overhangs the sides.
Remove the apple slices from the fridge.
Balance a fine-mesh strainer over a bowl and drain the apples from their juices, collecting all the liquid.
In a separate bowl toss blueberries with a bit of flour and orange zest.
Add the apple slices to a large bowl and toss them with cinnamon, remaining sugar, flour, salt, and vanilla.
Add the apple slices to the bottom crust, then top with the blueberries. Place it in the fridge.
Meanwhile, measure out about ⅓ cup of the reserved apple juices.
Pour this into a small saucepan placed over medium heat and simmer until it has reduced by around ½ and has slightly thickened.
Remove the pie from the fridge and drizzle the syrup over the fruit.
Chop the cold butter into little cubes and add these on top of the fruit filling.
Roll out the second pie crust disc into a 12-inch circle on a lightly floured work surface. You can drape this second layer of the pie to create a whole top crust or a lattice pie crust.
If you’re not making a lattice top, add 2-3 slits to the pastry’s top to allow steam to escape when baking.
Lattice crust
Use a pizza cutter or sharp knife to cut the dough into 10-12 strips (depending on how wide strips you prefer) Lay 5-6 strips vertically on top of the pie filling. The longest strips will go in the middle of the pie, and the shorter strips can go on the ends.
Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle of the pie. Lay it over the strips that still need to be folded back. Unfold the folded strips so they cover the horizontal strip.
Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole pie is covered.
Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie’s top and bottom crust—flute the edges of the dough with your fingers.
Use a pastry brush to brush the top crust with egg wash.
Baking
Bake pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for a further 50-55 minutes until the filling is thick and bubbling.
The pastry should be a deep golden brown. If the pastry edges are browning too fast, tent them with aluminum foil or a pie shield.
Serving
Once baked, let the pie cool to room temperature for at least 4 hours before slicing to allow the filling to thicken up. If you serve it too soon, it will leak.
Serve the pie slightly warmed or at room temperature with a scoop of vanilla ice cream or whipped cream.
More pie recipes
If you enjoyed this blueberry apple pie, you might like these pies too!
Blueberry Apple Pie
Blueberry apple pie is a delightful twist on two classic desserts. It's super delicious, with a flaky, buttery crust and a bright, fruity filling.
Ingredients
Pastry
- 312g (2 ½ cups) all-purpose flour or pastry flour
- 1 teaspoon sugar
- ¾ teaspoon salt
- 190g (¾ cup + 2 ½ Tablespoons) salted or unsalted butter, cold
- 1 Tablespoon lemon juice or vinegar (apple cider vinegar or white vinegar)
- 8-10 Tablespoons ice-cold water
Filling
- 7-8 medium apples (or about 900g/2 lb measured as apple slices)
- 300g (2 cups) fresh or frozen blueberries
- 150g (¾ cup) granulated sugar, divided
- 1 Tablespoon lemon juice
- 32g (4 Tablespoons) all-purpose flour, divided
- 2 teaspoons orange zest (or use lemon zest)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon salt
- 2 Tablespoons salted or unsalted butter, cold, chopped into small pieces
Egg wash
- 1 egg + 1 Tablespoon water
Instructions
The pastry
- Chop cold butter into small cubes.
- To a large mixing bowl or bowl of a food processor, add the flour, sugar, and salt and mix them. Add the cold butter cubes to the flour.
- Pulse the food processor, or use a pastry cutter to cut the butter into small pieces into the flour.
- The result should be like coarse bread crumbs with lots of pea-sized pieces of butter in the mix.
- Add the lemon juice to the iced water and drizzle it into the flour mixture slowly, about a tablespoon worth at a time.
- Use a spatula or your hands to combine the dough and add in as much ice cold water as needed.
- It should hold together easily when pressed but not be sticky.
- If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
- Roll the dough Into a rough 10-Inch/25cm rectangle on a lightly floured work surface.
- Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ over the top to make a pamphlet shape.
- Turn the dough a quarter turn and repeat this roll and fold process once more.
- Once finished rolling, cut the dough into two and use your cupped hands to shape each piece into a flat disc gently.
- Wrap the dough discs up tightly using cling film or beeswax wrap, or place them in a fitted airtight container. Chill it in the fridge for at least 2 hours or up to 2 days before using it.
The apples
- While the pie dough is chilling, prepare the apples so they have two hours at least to macerate.
- Peel and core the apples. Use a sharp knife to slice the apples into equal ¼ inch slices. Add the apple slices to a large bowl. Squeeze over lemon juice and sprinkle 1/4 cup granulated sugar. Toss to coat.
- Place in the refrigerator for 2-3 hours.
Assembling
- Roll out one pastry disc into a 12-inch/30cm circle using a rolling pin on a lightly floured surface. Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral.
- Transfer it to a pie pan and carefully unroll it from the rolling pin until it's draped over the pie plate and overhangs the sides.
- Remove the apple slices from the fridge.
- Balance a fine-mesh strainer over a bowl and drain the apples from their juices, collecting all the liquid.
- Add the apple slices to a large bowl and toss them with cinnamon, 100g (1/2 cup) sugar, and 3 tablespoons of flour, salt, and vanilla.
- Toss blueberries with one tablespoon of flour and orange zest in a separate bowl.
- Add the apple slices to the bottom crust, then top with the blueberries. Place it in the fridge.
- Meanwhile, measure about ⅓ cup of the reserved apple juices.
- Pour this into a small saucepan placed over medium heat and simmer until it has reduced by around ½ and has slightly thickened.
- Remove the pie from the fridge and drizzle the syrup over the fruit.
- Chop the cold butter into little cubes and add these on top of the fruit filling.
- Roll out the second pie crust disc into a 12-inch circle on a lightly floured work surface. You can drape this second layer of the pie to create a whole top crust or a lattice pie crust.
- If you're not making a lattice top, add 2-3 slits to the pastry's top to allow steam to escape when baking.
- Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie's top and bottom crust—flute the edges of the dough with your fingers.
- Using a pastry brush, brush the top crust with egg wash.
Baking
- Bake pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for a further 50-60 minutes until the filling is thick and bubbling.
- The pastry should be a deep golden brown. If the pastry edges are browning too fast, tent them with aluminum foil or a pie shield.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 205mgCarbohydrates: 83gFiber: 6gSugar: 42gProtein: 5g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Going to try the apple /blueberry pie later today. Looks and sounds delicious.
I hope you love it Connie! 😀
Really want to try this. Slightly nervous that the raw apples won’t soften up enough but I’m trusting your expertise!
The apples cook for over an hour in the pie so they’ll soften 🙂