Apple Blueberry Pie

Apple blueberry pie puts a new spin on my classic apple pie. This time, I added ripe summer blueberries to my homemade apple pie filling. Once baked, the blueberries release their juices, creating the perfect combination of sweet and a little bit tart, with Granny Smith apples and plenty of thick, buttery pie crust in every bite.

Whether it’s a 4th of July barbecue, a crisp fall day, or Thanksgiving dessert, there’s always a place for this blueberry apple pie. It’s filled with all the cozy spices you’d expect from a fall dessert. Meanwhile, juicy blueberries make this homemade pie perfect for topping with a scoop of ice cream for a summer celebration.

Ingredient Notes

Below are the key ingredients needed for this easy homemade pie. See the recipe card for the complete ingredients list, including exact amounts and recipe details.

• Pie Crust – I use a double recipe of my easy, no-fail homemade pie crust that comes together easily in the blender. You’ll need one crust for the bottom and a second for the top crust. Alternatively, you can use your favorite pie dough recipe, or buy a refrigerated double-crust from the store.
• Apples – My favorite apples for baking apple pie are Granny Smith. Other crisp, sweet-tart varieties such as Gala, Pink Lady, and Honeycrisp are good options. Choose medium-sized apples and peel, core, and dice or slice them into small, ⅛-inch pieces.
• Blueberries – Fresh or frozen. Rinse and dry off fresh blueberries. If you’re using frozen berries, thaw them first.
• Lemon – Freshly juiced. Substitute bottled lemon juice or white vinegar in a pinch. For even more lemon flavor, zest the lemon before you juice it to add to the pie filling.
• Flour – To thicken the pie filling. You could also use cornstarch (you’ll need only half of the amount, in this case).
• Brown Sugar – I like to use half white sugar/half brown sugar for a deeper flavor in the apple blueberry filling. You could use only white sugar or light brown sugar instead, if that’s what you have.
• Apple Pie Spice – A fragrant blend of cinnamon, nutmeg, allspice, ginger, and cloves. Pumpkin pie spice is very similar and makes a good substitute. I like to add extra cinnamon and nutmeg in addition to the spice blend in my filling. If you’d prefer less, you can adjust the spices to taste.
• Maple Syrup – Optional, but I love adding a touch of maple syrup for even more fall flavor.

How to Make This Apple Blueberry Pie

• Prepare the pie dough. Prepare two single pie crust doughs, and place them in the fridge to chill for at least 45 minutes.
• Roll out the bottom crust. Take out your first ball of dough from the fridge. On a floured surface, roll the dough into a circle, about 11 to 12 inches in diameter. Press the crust into a 9-inch pie plate.
• Make the filling. Meanwhile, peel and dice the apples and toss them with lemon juice. Combine the apples with the blueberries. Separately, mix the flour, sugars, and spices. Add these dry ingredients to the apples and berries, and toss to coat. Lastly, stir in the maple syrup and transfer the filling to your prepared bottom crust.

• Cut the top crust into strips. Roll out your second pie crust into a circle, at least 11 inches in diameter and ⅛ inch thick, and cut the dough into strips. I did 6 thick strips for this pie. If you’d like, use any leftover pie crust to cut out mini shapes for decoration; see below.
• Begin weaving the lattice crust. Place half of the dough strips over the pie filling. Place longer strips across the middle of the pie and shorter strips on the outside. Alternate folding back every other strip, laying new strips perpendicular to the strips below.

• Continue weaving the lattice. Repeat until you’ve used up all the dough strips to form a lattice pattern. If needed, follow my full tutorial, How to Make a Lattice Pie Crust.
• Trim and crimp the pie crust. Lastly, use a sharp knife to trim the pie crust, then fold and crimp the bottom crust over the top crust.
• Bake the pie. Brush the lattice crust and any cut-out shapes lightly with an egg wash. If you’d like, sprinkle the tops with sanding sugar for extra sparkle and crunch. Afterward, bake the pie at 375ºF for 1 hour, or until the filling is bubbly and the crust is golden brown, then let it cool completely.

Decorative Pie Crust Cut-Outs

After you’ve trimmed the edges from your pie crusts, use the dough scraps to cut out mini shapes to arrange around the top crust. This is such a fun technique that makes this homemade pie look like it came from a bakery, and it’s very easy. To make simple fall-shaped cut-outs like the ones pictured here:

• Gather the leftover dough. If needed, roll it out again to ⅛-inch thick.
• Using cookie cutters, press out your shapes. Set these aside on a piece of parchment paper until you’re ready to add them to the pie. You can gather and re-roll the dough if needed until you’ve cut out as many shapes as you’d like.
• After latticing the pie crust, gently place the cut-out shapes on top. If needed, use a small amount of egg wash to help the cut-outs adhere. Finally, brush the finished crust all over with the egg wash before baking.

Alternatives to a Lattice Crust

If you don’t have time or aren’t up to weaving a lattice for your top crust, there are options. You can still add the decorative pie shapes above with either of these alternatives to a traditional woven pie crust:

• Full crust. If you’d prefer to add the top crust to the pie as a full crust, simply roll out the dough into a circle large enough to cover the pie. Place the crust over the filling, and then seal and crimp the edges. Before you bake, remember to cut small vent holes in the top crust. This allows the steam to escape.
• Crumble topping. Another option is to replace the top crust altogether with a crumble, as you’ll find on an apple crumble or blueberry crumble pie. This is a nice, rustic touch and it’s also a great alternative if you don’t have a second pie crust.

How to Store

• Store the pie airtight. I prefer cold pie, so I keep my pies in the refrigerator, covered tightly with plastic wrap, for up to 5 days. However, this apple pie can also be stored at room temperature for up to 3 days. Keep it tightly wrapped in plastic wrap or stored in an airtight container.
• Freeze. Baked pies can be frozen for up to one month. Bake and cool this apple pie completely. Double wrap the pie plate with plastic wrap. Thaw overnight in the refrigerator and then let the pie come to room temperature before serving.

More Homemade Pie Recipes You’ll Love

• Mini Apple Pies
• Pecan Pie
• Chocolate Pudding Pie
• Coconut Cream Pie
• Lemon Meringue Pie
• Peach Pie