The last of the summer berries meet early-fall apples in this blushing Apple Blueberry Pie. It’s the perfect dessert for when it’s no longer summer but not quite fall.
- Why We Love This Apple Blueberry Pie
- Ingredients in Apple Blueberry Pie
- TOOLS AND EQUIPMENT NEEDED
- Can I Use Frozen Blueberries?
- What Berries Can Be Used
- Do I have to Pre-cook the Apples?
- How to Make an Apple Blueberry Pie
- How to Know When the Pie is Done Baking
- Join the Style Sweet Bake Club!
Why We Love This Apple Blueberry Pie
Wear this pie like a denim jacket. It’s reliable and never goes out of style. It’s perfect for those in-between days when it’s not exactly cold but you still need a little comfort.
Berry apple pie is cozy, rustic, and full of jammy fruit to help bridge the seasons together. It makes great use of the last of summer blueberries but also blackberries, and raspberries.
If it’s still a bit warm out, then definitely serve this with a scoop of vanilla bean ice cream. And if it’s not? Grab your denim jacket and eat it anyways.
Ingredients in Apple Blueberry Pie
Here is a quick glance at some of the ingredients needed beyond basic pantry staples. Find a complete list with quantities in the full recipe to follow.
- A variety of apples
- Blueberries (fresh or frozen)
- Fresh lemon juice
- Ground cinnamon
- Unsalted Butter
TOOLS AND EQUIPMENT NEEDED
These are the primary tools you will need to bake this pie.
- Saute pan
- Rolling pin
- Pie plate
- Rimmed baking pan
- Pastry brush
- General kitchen tools (measuring spoons, cups, etc).
Can I Use Frozen Blueberries?
Absolutely! Either ones your harvested yourself or those stored for year-round smoothies, frozen blueberries can be used in the this apple blueberry pie recipe. Do not thaw frozen berries before mixing them into the filling.
I love how to blueberries turn the apples a beautiful pink after baking. I like to use a combination of tart and sweet apples here.
What Berries Can Be Used
I always have frozen blueberries on hand, no matter the season, and they work wonderfully here too.
Similar to my Blueberry Peach Pie, the filling gathers up whatever berries you have on hand and makes sure they don’t go to waste before they are gone for good - fresh or frozen.
Try equal amounts of blackberries, raspberries, or quartered strawberries - or a combination.
Do I have to Pre-cook the Apples?
Partially cooking the apple slices before baking the pie helps prevent the gap that appears between the top crust and filling after baking. This large pocket is the result of raw apple slices that cook down during baking and shrink under the baked crust.
During baking, the apples reduce but the crust doesn't.
Cooking the apples ahead of time keeps the filling packed and full under the crust.
Not only does cooking the apples help keep the integrity of the slice, it means we can add even more filling and have a more concentrated apple flavor - yum! But no, you don't have to precook the apples.
How to Make an Apple Blueberry Pie
- Make the Pie Dough: The dough should be prepared at least 2 hours in advanced. It can be made ahead and stored in the refrigerator 2 days ahead or in the freezer for up to 3 months
- Begin making the filling: As per the recipe, part of the filling needs to be pre-cooked and cooled.
- Roll out the pie dough: Remove the pie dough from the refrigerator about 10 minutes before rolling. Keep the dough chilled whenever possible.
- Make the rest of the filling
- Fill and lattice the pie
How to Know When the Pie is Done Baking
There are a few things to look out for when the pie is nearly baked. First, look for a top crust that is nice and golden brown.
Then secondly, the filling should be bubbling. Look between the lattice to see the juices bubbling and popping. This needs to happen to ensure that the thickening agents (cornstarch) are activated so the pie sets up and slices easily.
Lastly, pay attention to the time. Bake times help us catch things before they are over-baked, but this is the least important indicator that the pie is done.
If the crust is browning too quickly, cover it with a pie shield or piece of foil.
Serving and Storage
The pie should cool completely before serving, at least 4 hours. If sliced when warm, the filling may spill out into a soupy mess.
Allowing the pie to cool completely makes sure that the filling has a chance to set. If you prefer to eat your pie warm, you may reheat each serving individually after it has been sliced.
The pie may be stored at room temperate overnight (covered). Beyond the first day, store leftovers in the refrigerator for up to 3 days.
More Pie Recipes to Try
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Apple Blueberry Pie
For the All-Butter Pie Crust
- ½ cup cold water
- ¼ cup ice
- 2 ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teas salt
- 1 cup very cold butter, diced
For the Apple Blueberry Pie Filling
- 2 to 2 ½ pounds apples, peeled, cored, and cut into 1⁄4-inch slices
- ½ cup granulated sugar
- 2 tablespoon fresh lemon juice
- 2 cups blueberries fresh or frozen (not thawed)
- 3 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 2 teas vanilla extract
- ½ lemon, zested
- pinch of salt
For the Egg Wash
- 1 large egg
- 2 tablespoon milk
- turbinado sugar, for sprinkling
To Make the All-Butter Crust
- In a large bowl, stir together the flour, salt, and sugar. Place the ice in the water and set aside.
- Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms. Be careful not to over-work the butter or let it get too warm.
- Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water. Stir together using a wooden spoon or even just a clean hand in the bowl. The dough should appear fairly shaggy and not sticky. Once you can squeeze a few pieces together and they hold, the dough is done being mixed. Do not over-mix.
- Divide the dough into half and shape each piece into a disk. Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
- Once the dough is ready, start the filling (recipe to follow).
- Meanwhile, bring one disc out of the refrigerator and allow to rest for about 10 minutes. Lightly flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
- Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin. Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang. Trim with kitchen sheers and place back in the refrigerator.
- For the lattice top, repeat step 5. Using a ruler and a paring knife, cut about 8 strips, about ¾-inch wide. Cut three skinnier strips and weave together to make the braid, if desired. Place all the cut dough on a baking sheet or cutting board and place in the refrigerator.
- Continue on with the filling and add dump the fruit mixture into the chilled pie crust. Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction. Allow for some excess dough on the end of each strip, then trim.
- Return the pie back to refrigerator for at least 30 minutes. Meanwhile, pre-heat oven to 425F.
- Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
- Place pie on a rimmed baking sheet and bake for about 25 minutes. Turn down the heat to 375F and continue to bake for an additional 35 to 50 minutes or until the top is golden brown, the juices are bubbling, and the apples are cooked through. If the top begins to brown too quickly, cover with foil.
- Allow the baked pie to completely cool before slicing and serving.
To Make the Apple Blueberry Pie Filling
- Once the pie dough has chilled and you are ready to assemble the pie, put the apple slices in a skillet with ½ cup of the sugar and the lemon juice. Sauté over medium heat until they begin to soften, just 5 to 10 minutes. Remove from heat and allow to completely cool.
- Meanwhile, toss the berries in the remaining sugar (except if using frozen) and allow to sit for about 20 minutes. Drain and discard the liquids.
- Add the cooled apples to the berries (add any frozen berries at this time). Add the remaining ingredients and gently toss to combine.