Apple Blueberry Pie

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.

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.

• 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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. 

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.

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.

Enjoy!

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!

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