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    Home » Pies, Tarts & Crisps

    Blueberry Apple Pie

    Published: May 17, 2019 · Modified: Mar 15, 2023 by Maria Pagiotas · 38 Comments

    Jump to Recipe·Print Recipe

    This post may contain affiliate links, please read my full disclosure policy.

    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!

    Whole blueberry apple pie with a lattice crust top.

    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.

    If you love fruit pie just as much as I do, you can also try chai apple pie for a fall treat, mixed berry pie for a summer gathering, or rhubarb apple pie during the spring.

    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.

    9-inch pie dish
    Baking sheet pan
    Digital kitchen scale
    Measuring spoons
    Kitchen shears or knife
    Large mixing bowl
    Silicone Spatula
    Rolling pin
    Pastry cutter
    Small bowl
    Pastry brush

    Read the recipe through from start to finish.

    Ingredients Needed

    All-butter pie crust ingredients.
    Pie crust ingredients.
    Ingredients for blueberry apple pie.
    Pie filling ingredients.
    • 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..

    Slice of blueberry apple pie with whole pie in the background on a cake stand.

    How to Prepare All-Butter Pie Crust (Step-By-Step)

    1. Cut cold cubed butter into dry ingredients working the mixture until the dough has pea-sized butter pieces.
    2. 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.
    Mixing bowl with butter cut into dry ingredients for pie crust with pea sized butter pieces.
    Pea-sized butter pieces.
    Ice cold water mixed into butter and flour mixture for pie crust.
    Water added and gently mixed.
    Holding a gently squeezed portion of pie crust dough showing it holds it shape.
    Ideal consistency of dough.
    1. 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)

    1. 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.
    Rolled all-butter pie crust to a thin layer to place into a pie dish.
    Rolled pie crust.
    Bottom all-butter pie crust fitted into a pie dish with crimped edges.
    Pie crust fitted to pie dish with crimped edges.
    1. 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. 
    Rolled all-butter top pie crust 3-inch larger than pie dish.
    Rolled top pie crust 3 inches larger than pie plate.
    Top pie crust cut into strips for a lattice topped pie.
    Pie crust cut into 1 inch strips for lattice top.
    1. 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.
    2. 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.
    3. Trim the excess dough from the strips to fit snugly with the bottom crust.
    Mixed blueberry and apple filling added to the pie crust fitted in the pie plate.
    Add filling to pie crust.
    Half of the lattice pie dough strips arranged parallel to each other with .75-inch spacing between each strip.
    Lay half of pie strips parallel.
    Every other lattice pie strip pulled back with a pie strip laid perpendicular.
    Peel back every other strip.
    Lacing pie dough strips over fruit pie for a lattice pie topping.
    Lace pie dough strips.
    Pre baked blueberry apple pie with a lattice topping.
    Pre-baked lattice topped pie.
    1. Brush the lattice top with egg wash and sprinkle with coarse sugar. Place the pie dish onto a baking sheet.
    2. 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.

    Overhead view of slice of blueberry apple pie.

    FAQ

    Do I need an egg wash for my crust?

    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.

    Should I lower the oven temperature during baking?

    Yes! Beginning with a high temperature allows the crust to set and prevents it from sinking.

    How can I prevent my pie from becoming soggy?

    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.

    More Apple Desserts You'll Love

    • Chai apple pie with a lattice crust and half the pie sliced.
      Chai Apple Pie
    • Apple Tart-2
      Apple Tart Recipe
    • Rhubarb Apple Pie-4
      Rhubarb Apple Pie
    • Apple Pie Bars-7
      Apple Pie Bars

    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
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    Whole blueberry apple pie with a lattice crust top.

    Blueberry Apple Pie


    ★★★★★

    5 from 18 reviews

    • Author: Maria
    • Total Time: 1 hour 30 minutes
    • Yield: 1 - 9-inch pie 1x
    Print Recipe
    Pin Recipe

    Description

    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!


    Ingredients

    Scale

    For the crust

    • All butter pie crust (recipe yields 2 crusts, 1 for bottom and 1 for lattice top)

    For the filling

    • 750 g (6 cups) apples, peeled, cored, and sliced thinly (combination of tart and sweet apples)
    • 340 g (2 cups) fresh blueberries
    • 110 g (1/2 cup) granulated sugar
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 3 tablespoons cornstarch
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • pinch of salt
    • egg wash:  1 large egg beaten plus 1 tablespoon milk
    • Turbinado sugar, for sprinkling

    Instructions

    1. Preheat the oven to 400°F/204°C.

    For the crust

    1. Prepare the all-butter crust recipe. Follow the directions to roll out one disc of dough for a 9-inch pie dish. Fit the dough to the bottom and sides of the dish by carefully lowering the dough into the dish and allowing the dough to fall into place.
    2. Leave a 1-inch border and trim the rest of the dough using a pair of kitchen shears or a knife.  Crimp the edges and refrigerate.
    3. Roll out the top crust to a circle 3 inches larger than your baking dish. Using a pastry cutter wheel (or sharp knife), cut the dough into 1-inch strips. Refrigerate while preparing the filling.

    For the filling

    1. In a large mixing bowl, combine apple, blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Mix well and add to chilled pie crust.
    2. Gently lay pie dough strips parallel to each other over the filling allowing for 3/4-inch between each piece.
    3. Peel back every other strip halfway and lay a piece of pie dough along the center of the pie perpendicular to the other pieces. Fold the strips back down over the perpendicular strip and fold the other pieces back halfway. Lay another perpendicular strip and repeat the process of threading the strips until the lattice top is complete.
    4. Trim away excess dough from the strips to fit snugly with the crimped edge.
    5. Brush the lattice top with the egg wash and sprinkle with coarse sugar.
    6. Place pie on a baking sheet pan and bake on the bottom third of the oven at 400°F/204°C for 20 min, then reduce oven to 375°F/190°C for an additional 40 min or until pie is browned and bubbly.
    7. Allow the pie to cool completely before slicing and serving.

    Notes

    Make-Ahead:  You can make your pie dough up to 3 days in advance or freeze up to 3 months.  Tightly cover with plastic wrap to store in the refrigerator.  If freezing, allow the dough to thaw overnight in the refrigerator.

    Storage: Tightly cover leftovers and store them at room temperature away from direct heat for 1-2 days or up to 5 days refrigerated.

    • Prep Time: 30 minutes
    • Cook Time: 1 hours
    • Category: Pies
    • Method: Baking

    Keywords: blueberry apple pie, summer dessert, fruit pie

    Did you make this recipe?

    Tag @thesweetoccasion on Instagram so we can see your creation!

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    Reader Interactions

    Comments

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    1. Jill

      July 14, 2023 at 4:43 pm

      We recently went blueberry picking and had still had some blueberries leftover. I came across this pie and made it with my daughter. Delicious and loved the lattice crust. Saving this recipe to make again!!

      ★★★★★

      Reply
      • Maria Pagiotas

        July 16, 2023 at 12:17 am

        Hi Jill! I'm so happy you loved this pie. Fresh picked blueberries are the best and what a fun activity to do with you daughter!!

        Reply
    2. Kristen

      March 22, 2023 at 10:08 am

      This pie was a family hit! It was my first time making a lattice crust and your photos were super helpful. Such a beautiful presentation. I will definitely be making this again.

      ★★★★★

      Reply
      • Maria

        March 22, 2023 at 4:12 pm

        Hi Kristen! Thank you for sharing your feedback! So happy you made the lattice crust, it's definitely easier than it looks, and I love the presentation as well! Happy Baking!

        Reply
    3. Link P.

      November 16, 2022 at 7:17 pm

      Used this recipe to make my first two pies ever. Made them for work and the pies got obliterated. Comments include: loved the sweet and tart flavor together, great job on the flaky crust, grunts of enjoyment, amazing, I want you to make a pie for me, I need more.
      I used 1 medium Granny Smith and 1 giant Envy apple per pie. Did rounded tsp of zest and the lemons I had were kinda small, about 3 TB juice outta them, so just used the entire lemon per pie.
      Thank you for sharing this delicious recipe! I'll definitely be sharing it with others.

      ★★★★★

      Reply
      • Maria

        November 22, 2022 at 7:24 pm

        Thank you for sharing your feedback! I'm so happy that everyone loved your pies! And yay for making your first pies!!

        Reply
    4. Danielle

      February 09, 2021 at 8:07 pm

      We want to make this but all our blueberries are fresh picked and then frozen from this past summer. How much extra cornstarch should be needed to counter the frozen berries? Any other concessions to make?

      Thank you!

      Reply
      • Maria

        February 11, 2021 at 3:45 pm

        Hi Danielle! Thank you for reaching out. For this recipe, you do not need to increase the cornstarch quantity if using frozen berries. I would recommend running your frozen blueberries under cold water until it runs clear.

        Reply
    5. Karin

      January 06, 2021 at 6:34 am

      I followed this recipe to a T. It was awesome. Even the mother-in-law loved it. Ha! I used Granny Smiths and frozen blueberries. I just made sure to drain the blueberries well. The pie really pulls on the natural sweetness of the fruit. This is on heavy rotation for pies forever. Thanks!

      ★★★★★

      Reply
      • Maria

        January 08, 2021 at 6:59 pm

        Hi Karin! So happy you loved this recipe (as well as the mother-in-law ;). It's definitely a great recipe to use year-round!

        Reply
    6. Jen | Jen's Food Lab

      August 04, 2020 at 4:07 am

      Wow, how did you know to combine two of my favorite pies together in one! This is perfect just in time for blueberry season, so thanks so much for sharing.

      ★★★★★

      Reply
      • Maria

        August 04, 2020 at 9:10 am

        You are very welcome Jen! The flavors go so well together 🙂

        Reply
    7. Lathiya

      August 03, 2020 at 8:54 pm

      The blueberry apple pie looks gorgeous. I would like to try this. Haven't tried a pie before but will start with this.

      ★★★★★

      Reply
      • Maria

        August 04, 2020 at 1:09 am

        Thank you so much Lathiya! You should definitely try making a pie because they're so delicious especially with summer fruit!

        Reply
    8. sapana

      August 03, 2020 at 6:21 pm

      Such a deliicous looking apple and blueberry pie. I love the beautiful pattern ypuhave made on the top. I somehow find it so difficult to make it.

      ★★★★★

      Reply
      • Maria

        August 04, 2020 at 1:07 am

        Thank you so much! I typically use a ruler to cut my strips and then weave one strip at a time! It takes a few times and then it'll come naturally.

        Reply
    9. Sarah James

      August 03, 2020 at 5:07 pm

      Your Blueberry and Apple Pie looks delicious and so mouthwatering. Thanks for the tip about using a glass plate, I didn't realise it gave a more even bake. Looking forward to trying your recipe.

      ★★★★★

      Reply
      • Maria

        August 04, 2020 at 1:05 am

        Thank you, Sarah! I love the combination of flavors and textures. I'm glad you found this tip helpful! Happy Baking!

        Reply
    10. Ramona

      August 03, 2020 at 9:01 am

      Ok but can i start of by saying that this looks so perfect and super elegant! The crust looks very well done and amazing. I never made a pie like this and I love the combination of apple and blueberry, sounds divine! I saved this recipe to Pinterest so I will definitely know what to bake next. Thank you for sharing this recipe, it looks wonderful.

      ★★★★★

      Reply
      • Maria

        August 03, 2020 at 9:31 am

        Thank you so much, Ramona, for the compliment. The blueberries and apples make an excellent combination in both flavor and texture. So happy you saved the recipe. I hope you love it as much as we do!

        Reply
    11. Beth

      August 03, 2020 at 1:30 am

      I've always loved a lattice crust and so agree about an all-butter pie crust. And I love baking with Jonathans during their short season, or Jonagolds as you mention here.

      ★★★★★

      Reply
      • Maria

        August 03, 2020 at 9:29 am

        Aren't the Jonathans so delicious? I only bake with all-butter pie crusts, I think the flavor is unmatched 🙂

        Reply
    12. Gail Montero

      August 02, 2020 at 6:59 pm

      This is the most perfect lattice top pie I've seen! Love that this blueberry apple pie is a fusion of both summer and fall flavors!

      ★★★★★

      Reply
      • Maria

        August 03, 2020 at 1:08 am

        Thank you, Gail! It's definitely the best of both worlds 🙂

        Reply
    13. Alexis

      August 02, 2020 at 4:27 pm

      This pie recipe is simply amazing. Oh how I wish I could get my lattice crust to look like yours though. 🙂

      ★★★★★

      Reply
      • Maria

        August 02, 2020 at 6:05 pm

        Thank you so much, Alexis. I always use a ruler and pastry cutter to get straight strips 🙂

        Reply
    14. Marta

      August 02, 2020 at 3:48 pm

      Oh, you just spoke to my heart with this blueberry and apple pie. My mother's favorite pies were blueberry and apple, so my heart ached a little bit thinking of how much she would've loved this. Her birthday is on the 16th of this month, so I think I'll make it in her honor.

      ★★★★★

      Reply
      • Maria

        August 02, 2020 at 4:27 pm

        Hi Marta! That makes me so happy! Your mother had great taste in pies, and I also think she would have loved this. I hope you enjoy this as much as we do!

        Reply
    15. Kushigalu

      August 02, 2020 at 2:52 pm

      One of the best flavor combination for pie. So delicious. Thanks for sharing

      ★★★★★

      Reply
      • Maria

        August 02, 2020 at 6:04 pm

        I love this combination too! It's perfect for summer berries.

        Reply
    16. Julie @ Running in a Skirt

      August 01, 2020 at 5:57 pm

      What an amazing blueberry pie. The apple is the perfect flavor to go with it and the crust is so tasty. Love this recipe!

      ★★★★★

      Reply
      • Maria

        August 02, 2020 at 1:20 pm

        Thank you, Julie! So happy you love this recipe too!

        Reply
    17. Stine Mari

      August 01, 2020 at 5:55 am

      I've never seen this combination, but I love an apple pie and I love blueberry pies so this is just perfect. It looks so delicious!

      ★★★★★

      Reply
      • Maria

        August 02, 2020 at 1:20 pm

        It a lovely combination of textures. If you love both then you will love this pie as well! 🙂

        Reply
    18. Taleen | Just As Tasty

      July 30, 2020 at 7:58 pm

      What a beautiful pie! I love that you paired apples with blueberries, such a fresh and delicious combination. Can't wait to try this!

      ★★★★★

      Reply
      • Maria

        July 31, 2020 at 1:21 am

        Thank you Taleen! It's such a lovely texture combination. Hope you enjoy it too!

        Reply
    19. Leslie

      July 30, 2020 at 5:09 pm

      I'm very intrigued by your blueberry/apple combination! This recipe looks divine! Also your pictures are stunning!

      ★★★★★

      Reply
      • Maria

        July 30, 2020 at 7:15 pm

        Thank you so much, Leslie! The slightly crunchy apples and the sweet blueberries go so well together.

        Reply

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