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Home » DESSERTS

Apple Blueberry Pie

Published: Nov 11, 2022 by Meymi. This post may contain affiliate links.

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Apple blueberry pie with text overlay.

This apple blueberry pie with a flaky all-butter pie crust and lattice top is so delicious.  It is spiced with cinnamon and nutmeg.  Fresh blueberries add a refreshing flavor to a classic apple pie recipe.

Blueberry apple pie on a plate with apples and blueberries in the background.

In summer I shared my apple and blueberry crumble recipe which is a tart and sweet dessert.  Today I share its pie version; blueberry apple pie.  

In my crumble recipe, I use Granny Smith apples.  In today’s recipe, I use a combination of Granny Smith and sweet apples as the crust and the lattice top is not sweet.   This way there’ll be a balance of tartness and sweetness.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients to make apple blueberry pie.
  • Apples-I use a combination of tart and sweet apples; Granny Smith and Gala.
  • Blueberries-I use fresh blueberries.
  • Spices-I use cinnamon and nutmeg in the filling.
  • Lemon juice-I add just a little lemon juice to the filling for a fresh flavor.
  • Sugar-I use granulated sugar both in the filling and just a little in the pie crust.
  • Flour-I use all purpose flour to thicken the filling and use it in the pie crust.
  • Salt-I add it to the pie dough.
  • Butter-I use unsalted butter while making the pie dough.
  • Water-I use ice cold water for the pie crust.
  • Vinegar-This is optional but you can use it while making the pie crust to stop gluten development which helps not overworking the dough.
Closer view of apple blueberry pie that is in a pie dish.

Step by step instructions

First I make all butter pie crust.  You can check my easy pie crust recipe by hand post to read how I make it in detail.

Below you can see a little summary:

First I mix the flour, salt and sugar in a large bowl. Then I add the cube butter pieces. I cover the pieces with the flour mixture using my spatula.

Collage showing flour mixture, butter on flour mixture and flour covered butter.

Next I use my pastry cutter to cut butter into the flour. You can use a fork if you like for this process. A pastry cutter makes this process pretty easy. You should be looking for pea-size pieces but some large butter pieces are fine too.

Collage showing cutting butter into flour with a pastry cutter.

Then I add the ice-cold water and vinegar (optional) gradually stirring it with a spoon in between and stop until clusters form and the dough starts to come together easily.

Adding the liquid to the mixture and stirring with a spatula until clusters form.

I make a ball out of the dough, cut in half, make discs out of each and cover with plastic wrap.
Then I let the dough rest in the fridge for 1 hour.

Collage that shows a dough ball and two discs out of this dough.

While the dough is in the fridge, I start to make the filling. I core and peel the apples. Then I cut the apples in half and cut them into almost  ¼ inch (6mm) thick slices.

Collage that shows peeled, cored and sliced apples.

I place the apples into a large bowl and mix in the lemon juice. Next, I add the blueberries, sugar, cinnamon, nutmeg, flour and stir until they completely combined. I set aside the bowl.

Collage that shows making the apple blueberry filling.

Then I remove one of the dough from the fridge and lightly flour the work surface, the rolling pin and the top of the dough. I roll the dough into a 12-inch (30 cm) circle and place it into a 9-inch (23 cm) pie plate without stretching it.  The sides overhang from the sides.  I keep the pie dish in the fridge until ready to use.

Collage that shows rolling the dough and placing it into the pie dish.

Next, I remove the other dough from the fridge and roll the dough into a 12-inch (30 cm) circle.

Then I cut it into 1.18-inch (3cm)wide even strips with a pizza cutter.  To make even strips, you can use a ruler.

It makes 10 strips this way.  If you like, you can cut less wide strips and make more strips. I place the strips on a baking sheet and place into the fridge to keep them cold.

Collage that shows rolling out the dough and cutting into strips.

I remove the pie plate from the fridge. If the edges of the dough in the pie dish are too cold and not in a shapable consistency, I keep the dish at room temperature for a few minutes before adding the filling.

It is important that the edges of the dough are in a shapable consistency so that when we fold the edges at the end, they won’t break and they can easily fold.

I spoon the filling into the pie dish, leaving the excess juice in the bowl. There will be lots of filling.

Collage thats shows the filling in the pie crust.

Then I remove the strips from the fridge and make the lattice top. You can check my how to lattice pie crust post for detailed instructions with step-by-step photos.

Here is a little summary:

I place equally spaced 5 strips horizontally on top of the filling and set aside the other 5 strips. If you cut more than 10 strips in total, you’ll place half of them horizontally, the logic is the same.  

Starting from the edge, I fold back every other strip halfway.  Then I place one of the largest strips that I set aside and place it in the center vertically which is perpendicular to the parallel strips. I unfold back the strips over the perpendicular one. I continue doing the same steps until I complete the weaving process; I fold back every other strip, place a perpendicular strip and unfold back the strips. First I finish the right side.

Collage that shows latticing the right side of the pie.

Then I finish weaving the left side using the same method.

Collage that shows latticing the left side.

Finally I fold the edges onto themselves along with the lattice strips that hang from the sides.  If you think there are too long excess lattice strips on the sides, you can trim them first, then place those small square pieces to the sides that has less dough.

I flute the edges by pushing the dough using my index finger and pushing it from the other side with my thumb and index finger. 

Collage that shows the process of fluting the edges.

Next, I prepare the egg wash by beating 1 egg with 1 tablespoon of water. Then using a pastry brush, I lightly brush the edges and lattice strips.

Collage thats shows the pie before and after egg washed.

I bake for 1 hour and 15 minutes or until the blueberries are bubbly.

Once I remove the pie from the oven, I let it cool for at least 3 hours before serving as the pie filling thickens during this time. This way I cut nice slices.

Blueberry apple pie in a pie dish with a slice taken from it.

Enjoy!

Apple blueberry pie on a plate with a fork.
How to store

Once the apple blueberry pie is completely cooled, you can tightly cover the pie with plastic wrap and keep it in the fridge for up to 5 days.

Other recipes you may enjoy!

  • Blueberry Oatmeal Bars
  • Apple Pie Bars
  • Easy Apple Tart Recipe
  • Easy Apple Crumble Recipe
  • Mini Blueberry Cheesecakes

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Apple blueberry pie on a plate.

Apple Blueberry Pie

You'll love this delicious apple blueberry pie with a flaky all-butter pie crust and lattice top. This homemade dessert has a refreshing filling with the addition of fresh blueberries.
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Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Refrigerate Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8 people
Calories: 447kcal
Author: Meymi

Ingredients

  • 1 recipe pie dough, easy pie crust recipe by hand

Apple Blueberry Filling

  • 5 large (700 grams*-6 cups) apples**
  • 2 teaspoons fresh lemon juice
  • 250 grams (1 and ⅔ cup) blueberries
  • 105 grams (½ cup) granulated sugar
  • 30 grams (3 tablespoons) all-purpose flour
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg

Egg wash

  • 1 egg
  • 1 tablespoon water
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Instructions

  • Read the instructions carefully and prepare the pie dough. Make a ball out of the dough, cut it in half, make discs out of two pieces and let them rest in the fridge. This means you complete making pie dough from step 1 to step 5.
  • While the dough is resting prepare the pie filling. Peel and core the apples. Cut the apples in half and slice into ¼ inch (6mm). Place the apple slices into a large bowl. Mix in the lemon juice. Add the blueberries, sugar, cinnamon, nutmeg and flour, stir with a spatula until completely combined. Set aside.
  • Remove one of the dough from the fridge. Lightly flour the work surface, the rolling pin and the top of the dough. Roll the dough into a 12-inch (30 cm) circle.  Place it into a 9-inch (23 cm) pie plate without stretching it.  The sides will overhang from the sides.  Keep the pie dish in the fridge until ready to use.
  • Remove the other dough from the fridge and roll it into a 12-inch (30 cm) circle as well.  Cut the dough into 1.18-inch (3cm)wide even strips with a pizza cutter or with a sharp knife.  It makes 10 strips in total. If you like you can make thinner but more strips. Place the lattice strips on a small baking sheet and keep them in the fridge for a while to keep them cold. 
  • Preheat the oven to 400°F(205°C)
  • Remove the pie plate from the fridge. If the edges of the dough in the pie dish are too cold and not in a shapable consistency, keep the dish at room temperature for a few minutes before adding the filling. The edges of the dough should be in a shapable consistency as we will fold the edges at the end. Spoon the filling into the pie dish, leaving the excess juice in the bowl. Make sure blueberries are evenly distributed.
  • Remove the dough strips from the fridge and lattice the crust. I have a whole post that shows how to lattice crust and fold the edges with step-by-step photos. To summarize, simply place equally spaced 5 strips horizontally on top of the filling and set aside the other 5 strips. If you cut more than 10 strips in total, you'll place half of them horizontally, the logic is the same.   Starting from the edge, fold back every other strip halfway.  Place one of the largest strips that you set aside and place it in the center vertically which is perpendicular to the parallel strips. Unfold back the 3 strips over the perpendicular one. Continue doing the same steps until you complete the weaving process; fold back every other strip, place a perpendicular strip and unfold back the strips.
  • Fold the edges onto themselves along with the lattice strips that hang from the sides.  If you think there are too long excess lattice strips on the sides, you can trim them first, then place those small square pieces to the sides that has less dough. You can either flute the edges by pushing the dough using your index finger and pushing it from the other side with your thumb and index finger.  If you don't want to flute it, you can press the edges with the tines of a fork to give a shape.
  • Beat 1 egg with 1 tablespoon of water to make egg wash. Lightly brush the top and edges of the pie.
  • Place the pie on a baking sheet and bake for 20 minutes at 400°F(205°C). Lower the temperature to 375°F(190°C) and bake for 55 minutes or until the blueberries are bubbling.
  • Let the pie cool for 3 hours so the filling thickens and you cut nice slices.

Notes

*Apples in grams are given after peeled and cored.
**I use a combination of sweet and tart apples; Granny Smith and Gala.

Nutrition

Calories: 447kcal | Carbohydrates: 53g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 12mg | Potassium: 92mg | Fiber: 2g | Sugar: 17g | Vitamin A: 759IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 2mg
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