Go Back
–+ servings
Apple blueberry pie on a plate.
Print Recipe
No ratings yet

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.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Refrigerate Time1 hour
Total Time2 hours 30 minutes
Course: Dessert
Servings: 8 people
Calories: 447kcal
Author: Meymi

Ingredients

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

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