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!
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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
- 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 ¼-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.
FAQ
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.
More Apple Desserts You'll Love
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!
PrintBlueberry Apple Pie
- Total Time: 1 hour 30 minutes
- Yield: 1 - 9-inch pie 1x
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
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 (½ cup) granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of salt
- egg wash: 1 large egg beaten plus 1 tablespoon milk
- Turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 400°F/204°C.
For the crust
- 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.
- 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.
- 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
- 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.
- Gently lay pie dough strips parallel to each other over the filling allowing for ¾-inch 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 halfway. Lay another perpendicular strip and repeat the process of threading the strips until the lattice top is complete.
- Trim away excess dough from the strips to fit snugly with the crimped edge.
- Brush the lattice top with the egg wash and sprinkle with coarse sugar.
- 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.
- 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
Leslie DaCosta says
This recipe is perfect! Apples & blueberries are an excellent combination! I turned the oven done to 350 degrees after 30 minutes bc my oven cooks too hot. The pie was delicious—better than any pie I’ve ever baked! No more apple pies for us! This was such a wonderful change!
Maria Pagiotas says
Hi Leslie! I'm thrilled you loved this pie and the fruit combo! Thank you so much for sharing your feedback!! Happy Thanksgiving and happy baking 🙂
Jill says
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!!
Maria Pagiotas says
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!!
Kristen says
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.
Maria says
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!
Link P. says
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.
Maria says
Thank you for sharing your feedback! I'm so happy that everyone loved your pies! And yay for making your first pies!!
Danielle says
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!
Maria says
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.
Karin says
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!
Maria says
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!
Jen | Jen's Food Lab says
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.
Maria says
You are very welcome Jen! The flavors go so well together 🙂
Lathiya says
The blueberry apple pie looks gorgeous. I would like to try this. Haven't tried a pie before but will start with this.
Maria says
Thank you so much Lathiya! You should definitely try making a pie because they're so delicious especially with summer fruit!
sapana says
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.
Maria says
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.
Sarah James says
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.
Maria says
Thank you, Sarah! I love the combination of flavors and textures. I'm glad you found this tip helpful! Happy Baking!