Blueberry Apple Pie

Blueberry Apple Pie is made with a delicious and flaky all-butter pie crust.  This summer pie is bursting with fresh blueberries mixed with a hint of lemon and cinnamon. It’s a perfect entertaining summertime dessert.

Pie is an ideal dessert to highlight seasonal fruit.  The combination of fruit fillings is endless, and with the right crust, you can create a delicious dessert perfect for entertaining.  A pie is warm and homey and even makes a great hostess gift or a sweet welcome gift to new neighbors.

The combination of sweet blueberries with slightly crunchy apples creates the perfect balance of texture in this pie.  This blueberry apple pie is made with an all-butter pie dough for a flaky and delicious crust and has hints of lemon and cinnamon for a flavorful filling.

Before you begin

Take out the following baking equipment.

9-inch pie dish
Baking sheet pan
Measuring cups and spoons
Kitchen shears or knife
Large mixing bowl
Silicone SpatulaRolling pin
Pastry cutter
Small bowl
Pastry brush

Read the recipe through from start to finish.

Understanding ingredients

Cornstarch is the thickening agent used in this pie for the filling.  It’s mixed directly into the fruit mixture and does not need to be premixed with a liquid.  To ensure full effectiveness, you should wait until the filling is bubbling before removing your pie from the oven.

Turbinado sugar is a much more coarse sugar than granulated sugar.  It will not melt during baking and is therefore used to sprinkle on top of your pie.  It adds a lovely crunchy texture to your pie.  First, brush your lattice top with egg wash, which acts as a ‘glue,’ and then sprinkle your turbinado sugar.

How to select blueberries for a pie

This pie works best with fresh, seasonal blueberries.  Although you can substitute with frozen berries, you will have to adjust for the excess moisture with additional cornstarch.

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 shelflife.

The best apples for baking

When it comes to baking, apples need to maintain their structure (to avoid becoming a mushy dessert).  Of course, the flavor is important as well, so always select your favorite apples that also hold up well in the oven.  I usually opt for a combination of Granny Smith apples and Fuji apples to provide a sweet and tart flavor.  Here are some apples you can choose from:

Granny Smith Apples.  These are a go-to apple for baking.  They are tart and balance out the sweetness in pies.  Additionally, granny smith apples maintain their shape when baked.  They can be used on their own or mixed with another apple.

Braeburn.  This type of apple is crunchy yet juicy and holds up well when baked.  It has a tart and sweet flavor making it a delicious baking apple.  The reddish exterior with stripes of yellow and green makes for a beautiful presentation.

Fuji.  Fuji apples are popular for snacking on.  They tend to be large, juicy, and crispy, all while maintaining their structure when baked.  They have a honey-sweet flavor that is excellent for desserts.

Honeycrisp.  The Honeycrisp is 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.  These apples are the perfect combination of sweet and tart.  Their crunchy texture holds up well in the oven.  They are best when used in the early fall, their peak season.

How to Make a Lattice Pie Crust

Roll the top crust.  Roll out your top crust, beginning from the center and rolling outwards, to a circle that is 3 inches larger than your baking dish.

Cut dough into strips.  Using a pastry cutter wheel (or sharp knife), cut the dough into strips.  The thickness or thinness is a personal preference.  For my pie, I chose to cut dough into 3/4-inch thick strips.

Arrange the strips.  Gently lay strips parallel to each other over the filled pie allowing for 1.5-inches between each piece.  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 to the point of the perpendicular strip.  Lay another perpendicular strip and repeat the process of threading the strips until a full lattice-top is complete.

Trim and shape the dough.  With a pair of kitchen shears or a sharp knife, trim away excess dough from the strips and roll excess dough from the bottom crust up and over the edge of the pie crust.  Pinch dough together with fingertips and crimp the edge of the pie.

Tips for baking pie

• Keep pie dough ingredients cold.  Doing this will help create a flaky and tender crust.
• An egg wash adds a rich color to your pie crust.  Even though there is sugar within the pie dough (which helps in the coloring of the crust), the egg wash will give a beautiful, shiny golden brown color to your finished pie.
• Glass heats in a slower, even manner.  Using a glass baking dish for your pie helps to ensure your bottom crust is evenly baked.
• Always bake a pie on a baking sheet pan.  Doing this will help prevent the juice from spilling in your oven!
• Bake your pie on the bottom rack of the oven.  This will help ensure the bottom crust becomes golden brown and not a soggy mess.
• Use two oven baking temperatures.  Begin with a high temperature to allow the crust to set and prevent slouching and then reduce to continue baking.

Love pie?  Try these other recipes…

• French Silk Pie
• Rhubarb Apple Pie
• Key Lime Pie

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Blueberry Apple Pie. I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!

Blueberry Apple Pie

★★★★★ 5 from 14 reviews

• Author: Maria
• Prep Time: 30 minutes
• Cook Time: 1 hours
• Total Time: 1 hour 30 minutes
• Yield: 1 - 9-inch pie 1x
• Category: Pies

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Description

Blueberry Apple Pie is made with a delicious and flaky all-butter pie crust.  This summer pie is bursting with fresh blueberries mixed with a hint of lemon and cinnamon. It’s a perfect entertaining summertime dessert.

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Scale 1x2x3x

Ingredients

For the crust

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

For the filling

• 6 cups apples, peeled, cored, and sliced thinly (combination of tart and sweet apples)
• 2 cups (340 g) fresh blueberries
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• pinch of salt
• egg wash:  1 large egg beaten plus 1 tablespoon milk
• Turbinado sugar, for sprinkling

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Instructions

1. Preheat oven to 400°F/204°C.

For the crust

1. Prepare the all-butter crust recipe.  Carefully transfer rolled out dough to 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.  Leave a 1-inch border and trim the rest of the dough using a pair of kitchen shears or a knife.  Refrigerate crust while preparing the filling.

For the filling

1. In a large mixing bowl, combine apple, blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon, and salt.  Mix well and add to chilled pie crust.

To assemble

1. Roll out your top crust, beginning from the center and rolling outwards, to a circle that is 3 inches larger than your baking dish.  Using a pastry cutter wheel (or sharp knife), cut the dough into 3/4-inch strips.
2. Gently lay strips parallel to each other over the filled pie allowing for 1.5-inches between each piece. 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 to the point of the perpendicular strip.  Lay another perpendicular strip and repeat the process of threading the strips until a full lattice-top is complete.
3. With a pair of kitchen shears, trim away excess dough from the strips and roll excess dough from the bottom crust up and over the edge of the pie crust.  Pinch dough together with fingertips and crimp the edge of the pie.
4. Brush the lattice top with the egg wash. Sprinkle with coarse sugar.
5. Place pie on a baking sheet pan and bake 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.
6. Allow pie to completely cool before slicing and serving.

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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.

Keywords: blueberry apple pie, summer dessert