Apple Blueberry Pie Recipe

A freshly baked pie with a golden, lattice crust is displayed on a blue surface, surrounded by blueberries, sliced apples, a plate, and forks. The pie filling appears to be a mix of berries and apples.

Apple Blueberry Pie Recipe

Your search for the perfect Blueberry Apple Pie recipe is over. This pie delivers a golden, flaky crust and a rich, bubbling filling. Our simple homemade recipe balances sweet, bursting blueberries with tender apples for a classic dessert that's easy to master. Serve warm to wow your guests!

Course Dessert, Pie

Cuisine American

Keyword apple blueberry pie, best apple blueberry pie, blueberry apple pie

Prep Time 25

Cook Time 1

Cool: 2

Total Time 3 25

Servings

Calories 411kcal

Author Michele Feuerborn

Equipment

1 Lattice Pie Crust Cutter

Ingredients

2 Pie crusts homemade or store-bought for a double-crust pie
2 medium Granny Smith apples peeled, cored, and thinly sliced
2 medium Honeycrisp apples peeled, cored, and thinly sliced
2 cups fresh blueberries or frozen, unthawed
3/4 cup granulated sugar
1/4 cup brown sugar packed
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter cut into small cubes
1 egg beaten with 1 tablespoon water (for egg wash)
Coarse sugar for sprinkling optional

Instructions

Preheat oven. Set oven to 400°F (200°C). Place a baking sheet on the lowest rack to catch any drips.
Prepare bottom crust. Roll out one pie crust and fit it into a 9-inch pie dish, leaving about 1 inch of dough hanging over the edge. Trim excess, fold edges under, and crimp decoratively.
Make filling. In a large bowl, combine sliced apples, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Toss gently until the fruit is evenly coated.
Assemble pie. Spoon the fruit mixture into the prepared crust, mounding slightly in the center. Dot the filling with cubes of butter.
Top with second crust. Roll out the second crust and place it over the filling. Trim excess dough, crimp edges to seal, and cut slits in the top for steam to escape.
For a lattice crust, cut dough into strips using a lattice dough cutter for a fishnet crust (lattice with thin strips of dough) and weave over filling.
Finish crust. Brush the top with egg wash and sprinkle with coarse sugar, if using.
Bake. Bake at 400°F for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 30–40 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
Cool. Remove pie from oven and let cool on a wire rack for at least 2 hours to allow the filling to set before slicing.

Notes

Storage: Cover leftover pie loosely with foil or plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap slices well and freeze for up to 3 months; thaw in the fridge and reheat at 350°F for 10–15 minutes.

Tips for Success

Use a mix of tart and sweet apples for a balanced flavor.
If using frozen blueberries, add them straight from the freezer to prevent excess liquid.
Cornstarch thickens better than flour for this juicy filling.
Lemon juice and zest brighten the fruit flavor.
Taste your fruit mixture before adding to the crust—if it’s very tart, add an extra tablespoon of sugar.
Chill your pie crust before baking for extra flakiness.
Bake on the lower oven rack for a crisp bottom crust.
Let the pie cool fully—cutting too soon can make the filling runny.
A lattice crust allows more steam to escape, keeping the filling thicker.
Serve warm with a scoop of vanilla ice cream for the ultimate pairing.

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