blueberry apple pie recipe

Written ByJenny Smyth Posted on
blueberry apple pie recipe
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The Best blueberry apple pie recipe

I’ve always been a big fan of blueberry apple pie, and my family loves it just as much as I do. There’s something about the combination of the sweetness of the apples and the tartness of the blueberries that just works.

I first tried this recipe at a family gathering, and it quickly became a staple at our holiday meals. The best part is that it’s not only delicious, but it’s also relatively healthy compared to other sweet treats.

The key to making this recipe work is to use a combination of Granny Smith and Gala apples, which adds a nice balance of sweetness and tartness to the filling. I also like to use fresh blueberries, which gives the pie a nice pop of color and flavor.

When it comes to making the crust, I swear by using cold butter and keeping it cold until it’s time to roll it out. This helps the crust hold together nicely and gives it a flaky texture.

Overall, this blueberry apple pie recipe is a winner in my book.

Blueberry Apple Pie

Blueberry Apple Pie

4.7 from 1154 votes

A delightful combination of sweet blueberries and tart apples in a buttery, flaky crust. This pie is perfect for any occasion, offering a burst of fruity flavor in every bite.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
6-8 tablespoons ice water

For the Filling

3 cups fresh or frozen blueberries
3 cups peeled and sliced apples (such as Granny Smith)
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tablespoon milk

👨‍🍳Directions

1Prepare the pie crust by combining flour, salt, and sugar in a large bowl.
2Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together when pressed.
4Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5This chilling time ensures the butter is firm, resulting in a flaky crust.
6Preheat your oven to 375°F (190°C).
7On a lightly floured surface, roll out one dough disk to a 12-inch circle, about 1/8-inch thick.
8Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
9In a large bowl, combine blueberries, sliced apples, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
10Toss gently until the fruit is evenly coated.
11Let the mixture sit for 5 minutes to allow the juices to release.
12Pour the fruit filling into the prepared pie crust, spreading it evenly.
13Dot the top with small pieces of butter to enhance richness and prevent a dry filling.
14Roll out the second dough disk to a 12-inch circle.
15Place it over the filling, crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
16For a golden finish, whisk the egg and milk together and brush the mixture over the top crust.
17Bake the pie on the middle rack of the oven for 45 to 50 minutes, until the crust is golden brown and the filling is bubbly.
18If the edges brown too quickly, cover them with foil or a pie shield after 20 minutes.
19Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

🔧Equipment

9-inch pie dish
Mixing bowls
Pastry cutter or food processor
Rolling pin
Measuring cups and spoons
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 4g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For a decorative top, you can create a lattice crust instead of a full top crust. If using frozen berries, do not thaw them first to prevent excess liquid.

Watch Video Of How Blueberry Apple Pie Works

This blueberry apple pie recipe is one that I always come back to whenever I need a delicious dessert for any occasion.

It’s perfect for family gatherings, holiday meals, or even just a Tuesday night dinner.

The best part is that it’s relatively easy to make and can be stored in an airtight container in the refrigerator for up to three days.

❓ Frequently Asked Questions About Blueberry Apple Pie

Q: What type of apples should I use for this recipe?

I recommend using a combination of Granny Smith and Gala apples for this recipe. The Granny Smith adds a nice tartness to the filling, while the Gala apples add a touch of sweetness.

Q: Can I substitute fresh blueberries with frozen ones?

No, I would recommend using fresh blueberries for this recipe. Fresh blueberries will give your pie a better texture and flavor.

Q: How do I keep my crust from becoming too brown during baking?

To prevent your crust from becoming too brown during baking, you can try brushing it with a little bit of egg wash or water before baking.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. Simply assemble the filling and place it in the crust, then refrigerate or freeze until you’re ready to bake.

Q: What’s the best way to store leftover pie?

I recommend storing leftover pie in an airtight container in the refrigerator for up to three days.

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