Blueberry Apple Pie is made with fresh juicy blueberries and apples tossed with cinnamon, nutmeg, and a hint of lemon and baked in a delicious flaky all-butter pie crust. This lattice-topped pie is perfect for any seasonal gathering!
The combination of sweet blueberries with slightly crunchy apples creates the perfect balance of texture in this Blueberry Apple Pie. It’s the ideal dessert for highlighting seasonal fruit. Adding cinnamon, nutmeg, and a hint of lemon adds a lovely complementary flavor.
This delicious fruit pie is made with a buttery and flaky lattice crust using all-butter pie dough. As a trained pastry chef, I am happy to tell you that flaky pie crust is not complicated (and neither is a lattice design). It’s a beautiful dessert for entertaining, welcoming a new neighbor, or as a hostess gift.
Why You'll Love This Recipe
- Blueberry apple pie is delicious any time of year (you can substitute frozen blueberries when not in season).
- It’s a beautiful pie that will impress your friends and family.
- This pie has a perfect consistency, not starchy or runny with juices.
Before you begin
Take out the following baking equipment.
Read the recipe through from start to finish.
- Apples: the primary fruit in this pie. Select your favorite baking apples.
- Blueberries: select firm, dry, plump, and smooth-skinned blueberries.
- Granulated sugar: adds some sweetness to the pie and pie crust.
- Lemon zest and lemon juice: add a pop of flavor.
- Cornstarch: thickening agent in this apple and blueberry pie.
Note: To ensure the full effectiveness of the cornstarch, wait until the filling is bubbling before removing the pie from the oven.
- Cinnamon and nutmeg: adds a hint of spice.
- Salt: enhances the sweetness of the pie and pie crust.
- All-purpose flour: creates a tender crust.
- Water: brings together pie dough ingredients. Always use ice-cold water.
- Butter: use cold unsalted butter.
- Egg and milk: combine to create a simple egg wash for a beautiful shiny finish to the crust.
- Turbinado sugar: adds a crunchy texture to the top of your pie.
How to Select Blueberries For a Fruit Pie
Select berries that are firm, dry, plump, and smooth-skinned. Color, not size, is the best indicator of a blueberry's maturity. Berries that are deep purplish-blue to bluish-black are ideal. Berries that are not ripe will not continue to ripen once picked.
Always refrigerate your fresh blueberries and only wash them just before using to maximize their shelf life.
The best apples for baking
It’s important for apples to maintain their structure during baking (to avoid becoming a mushy dessert). Combining Granny Smith and Fuji apples provides a perfectly balanced sweet and tart flavor. Here are apples that work well for blueberry and apple pie:
Granny Smith Apples. Their tart flavor complements sweet apples while maintaining their shape when baked. They can also be used on their own.
Braeburn. A crunchy yet juicy apple that holds up well when baked. It has a mix of tart and sweet flavors making it a delicious baking apple.
Fuji. A juicy and crispy apple that holds up well in the oven. Their honey-sweet flavor is delicious in desserts.
Honeycrisp. Versatile and a dessert winner. Its crispy texture holds up very well in baking, and its flavor is sweet with a hint of honey.
Jonagold. The perfect combination of sweet and tart with a crunchy texture. Fall is this apple’s peak season making for a delicious seasonal pie..
How to Prepare All-Butter Pie Crust (Step-By-Step)
- Cut cold cubed butter into dry ingredients working the mixture until the dough has pea-sized butter pieces.
- Slowly add water, a couple of tablespoons at a time, and gently mix after each addition. Add enough water until the dough begins to come together. Gently squeezing together some of the dough should not feel sticky and it should hold its shape.
- Divide the dough in half, flatten it into two round discs, and tightly wrap each half in plastic wrap. Refrigerate for at least 2 hours.
Note: To prepare the dough ahead of time, refrigerate up to 2 days in advance of baking your pie.
How to Make This Recipe (Step-By-Step)
- Remove one of the dough discs from the refrigerator for 10 minutes. Roll the dough into a 1/4-inch thick circle. Transfer the crust to your pie dish, allowing it to fall into place. Trim the dough, leaving a 1-inch border around the dish, crimp the edges, and refrigerate while preparing the lattice crust.
- Remove the second dough discs from the refrigerator for 10 minutes. Lightly flour your work surface and roll the dough to a circle 3 inches larger than your pie dish. Cut the dough into 1-inch strips. Refrigerate while preparing the filling.
- Combine the apples, blueberries, sugar, lemon zest, lemon juice, flour, cinnamon, nutmeg, and salt in a large bowl. Pour the filling into the chilled bottom pie crust.
- Remove the lattice strips from the refrigerator and lay half parallel to each other over the filled pie. Peel back every other strip halfway and lay a strip of dough perpendicular to the other pieces. Fold the strips back down and fold back the other pieces. Lay another perpendicular strip and repeat until the lattice top is complete.
- Trim the excess dough from the strips to fit snugly with the bottom crust.
- Brush the lattice top with egg wash and sprinkle with coarse sugar. Place the pie dish onto a baking sheet.
- Begin baking the pie at a high temperature and then reduce heat for the remaining 40 minutes until the pie is golden brown and bubbly.
Note: Allow your blueberry apple pie to cool to room temperature before slicing and serving. This allows the filling to set and not run juices.
Substitutions and Flavor Variations
- If fresh blueberries are not available, substitute them with frozen ones. Add them to the filling mixture without defrosting and toss in an extra 2 teaspoons of cornstarch to account for the excess liquid.
- Use orange zest instead of lemon zest for a warm fall flavor compliment to the spices.
- Blackberries, raspberries, and strawberries all pair well with apples. Substitute any or all of these berries for the blueberries. If substituting berries for apples increase the amount of cornstarch to prevent a runny filling.
How to Store Pie
Tightly cover leftovers and store them at room temperature away from direct heat for 1-2 days or up to 5 days refrigerated. For the best flavor and texture, enjoy within two days.
Note: Ensure the apple and blueberry pie is completely cooled before storing otherwise, covering a warm pie will cause condensation and result in soggy leftovers.
Although not required, an egg wash adds a rich color to your pie crust. It also gives it a beautiful, shiny finish and I would not recommend skipping this step.
Yes! Beginning with a high temperature allows the crust to set and prevents it from sinking.
In addition to allowing your pie to cool completely before slicing, bake your pie in the bottom third of your oven. Doing this helps ensure the bottom crust becomes golden brown and not a soggy mess.
Baking Success Tips & Takeaways
- Keep pie dough ingredients cold to create a flaky and tender crust.
- Measure your cornstarch carefully! Adding too much cornstarch to the pie will result in an undesirable cloudy and pasty filling.
- Always bake a pie on a baking sheet pan to prevent the juices from spilling in your oven!
- Cover the lattice top with aluminum foil if it begins to brown too quickly.
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Please leave a starred rating and comment below if you make this Blueberry Apple Pie. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!Print