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apple blueberry pie

Apple Blueberry Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 40 minutes
Cook Time: 40 minutes
Chill Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 8 slices
Calories: 634kcal
Author: Becky Hardin - Easy Dessert Recipes
Apple blueberry pie combines two of the most popular fruit pies into one delicious baked treat. Add a scoop of ice cream on top to create one irresistible dessert!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Food Processor
  • Pie Pan
  • Rolling Pin

Ingredients

For the Crust

  • 3 cups all-purpose flour 360 grams
  • ¾ teaspoon kosher salt
  • ½ cup unsalted butter 113 grams, cold and cubed (1 stick)
  • 10 tablespoons vegetable shortening 115 grams, cold (½ cup + 2 tablespoons)
  • 2 large egg yolks 28 grams, cold
  • 2 teaspoons white vinegar 9 grams
  • 1 tablespoon milk 14 grams, cold
  • 3 tablespoons water 43 grams, cold (preferably iced)

For the Filling

  • 3 cups fresh blueberries 510 grams (about 18 ounces)
  • 2 cups sliced apples 226 grams, from about 2 apples
  • ⅔ cup granulated sugar 133 grams
  • ¼ cup brown sugar 53 grams
  • 1 tablespoon fresh lemon juice 14 grams, from ½ lemon
  • 1 teaspoon ground cinnamon 3 grams
  • 1 teaspoon kosher salt 3 grams
  • ½ teaspoon apple pie spice
  • ¼ teaspoon ground nutmeg
  • 5 tablespoons cornstarch 34 grams

For Assembly

  • 3 tablespoons unsalted butter 42 grams, cubed
  • 1 large egg 50 grams
  • 1 teaspoon water 5 grams
  • Turbinado sugar optional, for topping

Instructions

For the Crust

  • In the bowl of a food processor, add the flour and salt and pulse a few times to combine.
    3 cups all-purpose flour, ¾ teaspoon kosher salt
    a bowl of flour, eggs, butter, sugar, and other ingredients.
  • Add the butter and shortening and process until well combined and crumbly in texture.
    ½ cup unsalted butter, 10 tablespoons vegetable shortening
    combining ingredients in a food processor
  • Add in the egg yolks and pulse to combine, followed by the vinegar and milk.
    2 large egg yolks, 2 teaspoons white vinegar, 1 tablespoon milk
    mixing egg yolks int the dough mixture
  • While processing, slowly pour the water through the chute and mix until the dough starts to come together and forms into a ball.
    3 tablespoons water
    mixing dough in a food processor
  • Remove the dough from the processor, separate into 2 equal discs, and cover well with plastic wrap. Place in the refrigerator to chill for 1 hour.
    two pieces of dough on a marble surface.

For the Filling

  • While the dough chills, in a large bowl, stir the blueberries, apple slices, sugar, brown sugar, lemon juice, cinnamon, salt, apple pie spice, and nutmeg together to combine.
    3 cups fresh blueberries, 2 cups sliced apples, ⅔ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, ½ teaspoon apple pie spice, ¼ teaspoon ground nutmeg
    apple slices, blueberries, and spices in a mixing bowl
  • Once mixed, add in the cornstarch and mix to combine. Set aside.
    5 tablespoons cornstarch

For Assembly

  • Towards the end of the chilling time for the crust, preheat oven to 425°F and lightly spray a pie pan with nonstick spray. Set aside.
  • Once the crust dough has been chilled, remove it from the refrigerator and roll each disc out in between 2 pieces of parchment paper into a 12-inch circle. Press one of the rolled-out discs into the bottom of the prepared pie pan. Crimp the top rim to create a crust. Cut off any excess.
    a sheet of paper with a rolling pin next to it.
  • Add the filling and top with the butter pieces.
    3 tablespoons unsalted butter
    fruit pie filling in the pie crust
  • If doing a lattice top, use a pizza cutter or sharp knife to cut ¾-inch strips from the 2nd rolled-out crust dough. Weave into a lattice pattern and then place on top of the pie and press the edges together to seal, cutting off any excess dough.
    lattice crust on unbaked pie
  • If making a plain solid top, cut slits into the top so that air can vent and then place on top of the pie. Crimp the edges to seal and cut off any excess.
  • In a small bowl, combine the egg and water and brush over top of the pie crust, then sprinkle with turbinado sugar, if desired.
    1 large egg, 1 teaspoon water, Turbinado sugar
    lattice fruit pie unbaked
  • Place in the preheated oven on the middle rack and bake for 40 minutes, until the filling is bubbling and the crust is golden brown. Once baked, remove from the oven and place on a wire cooling rack.
  • Once cooled enough to cut, slice into 8-10 pieces and serve warm.

Video

Notes

  • Cold, cubed butter may be used instead of the shortening.
  • Frozen blueberries that have been thawed may be used instead of fresh. Make sure to drain any extra liquid before adding to the filling mixture.
  • Flour may be used instead of cornstarch Use 10 tablespoons of flour in place of the 5 tablespoons of cornstarch.
  • Make sure to use very cold ingredients when making the crust. Room temperature ingredients will melt, resulting in a greasy crust.
  • If your blueberries are really tart, feel free to add up to ¼ cup (50 grams) of additional sugar to the filling.
  • As the pie bakes, the apples will shrink, so don’t be afraid to pile the filling on!
  • Bake the pie on top of a rimmed baking sheet to prevent any messy spills in the oven.
  • If the pie crust is browning too fast while baking, cover with aluminum foil or a pie shield to prevent it from burning.
  • Nutritional information does not include optional ingredients.
Storage: Store apple blueberry pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 634kcal | Carbohydrates: 77g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 3g | Cholesterol: 111mg | Sodium: 528mg | Potassium: 161mg | Fiber: 4g | Sugar: 32g | Vitamin A: 632IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 3mg