Apple Blueberry Pie combines tender apple slices and juicy blueberries in a flaky pie crust for a classic, crowd-pleasing dessert. The filling strikes a pleasant balance of sweetness and tartness, accented with warm spices and a hint of lemon. Serve slices with vanilla ice cream or whipped cream for an indulgent finish.
This straightforward apple blueberry pie uses a premade crust for convenience while showcasing the fruit. The spices are subtle so the apples and blueberries remain the star. It’s not overly sweet, making it perfect for those who enjoy a touch of tartness in their pie.
This recipe fits neatly into the pie category and pairs well with other fruit and custard pies. If you enjoy apple-forward desserts, consider trying different pie recipes or variations that emphasize apples or berries.
Table of contents
- Why we love this recipe
- Ingredients
- Variations
- How to make Blueberry Apple Pie
- Frequently Asked Questions
- Tips for Success
- More Easy and Delicious Pie Recipes
Why we love this recipe
This recipe is easy and reliable—using refrigerated pie crusts reduces prep time while fresh fruit creates a bright, flavorful filling. The apples soften as they bake and the blueberries add juicy bursts of flavor. It’s balanced, not cloying, with just the right amount of spice and lemon to enhance the fruit.
Ingredients
- 2 premade refrigerated pie crusts
- 2 pounds apples, peeled, cored and thinly sliced
- 2 cups blueberries, fresh or frozen
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Zest of 1/2 lemon
For the topping
- 1 large egg, lightly beaten
- 1 tsp sugar for sprinkling
Scroll to the recipe card below for the full ingredient list, measurements, and nutrition details.
Variations
- Homemade crust: Swap in your favorite homemade pie dough for an extra-flaky crust.
- Crumble topping: If you prefer, replace the lattice with a streusel or crumble topping.
- Apple choices: Use tart varieties like Granny Smith for less sweetness, or try Gala, Pink Lady, or Fuji depending on your preference.
- Fresh or frozen fruit: Both work well—use frozen blueberries when fresh ones aren’t available.
How to make Blueberry Apple Pie
- Step 1: Preheat and chill. Preheat the oven to 400°F (204°C). Keep the pie crusts chilled while you prepare the filling.
Step 2: In a large bowl, combine the apples, blueberries, sugar, lemon juice, cornstarch, salt, cinnamon, nutmeg, and lemon zest. Stir until evenly coated.
Step 3: Place one chilled crust in a 9-inch pie pan and fill with the fruit mixture. Roll out the second crust on a floured surface and cut into strips for a lattice top. Weave the strips over and under to form a lattice; trim excess dough.
Step 4: Crimp or flute the edges to seal. Brush the lattice with the beaten egg and sprinkle with sugar. Cover the pie edges with foil or a shield to prevent over-browning.
Step 5: Place the pie on a baking sheet and bake at 400°F for 30 minutes. Remove the foil or shield, reduce oven temperature to 375°F (190°C), and bake another 20–30 minutes until the crust is golden and the filling is bubbling. Let cool on a wire rack for at least 4 hours so the filling sets before slicing.
Frequently Asked Questions
The crust should be golden brown and the filling should bubble through the lattice or vents. A bubbling filling signals that the cornstarch has thickened and the fruit is cooked.
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Cover the cooled pie with plastic wrap and refrigerate for up to 3–4 days. Allow the pie to cool completely and set for several hours before covering and storing.
Yes. Once fully cooled, wrap the pie tightly in plastic wrap and foil and freeze up to one month. Thaw overnight in the refrigerator and bring to room temperature or warm slightly before serving.
Absolutely. Blackberries, raspberries, or sliced strawberries can be used alone or mixed with apples for different flavor combinations.
Tips for Success
- Don’t underfill: Apples shrink as they bake; a full-looking pie will settle as it cooks.
- Use the egg wash: Brushing egg on the crust gives a glossy, golden finish.
- Protect the edges: If the crust browns too quickly, cover with foil or a pie shield while the filling finishes baking.
- Even apple slices: Slice apples uniformly so they cook evenly and provide consistent texture in each slice.
More Easy and Delicious Pie Recipes
- Salted Caramel Apple Pie
- Butternut Squash Pie
- Paula Deen Pecan Pie
- Butterfinger Pie
- Sweet Potato Pecan Pie
- Karo Syrup Pecan Pie
I can’t wait for you to try this apple blueberry pie—leave a comment after you make it and tell us how it turned out.
Apple Blueberry Pie
Ingredients
- 2 Premade Pie Crusts (refrigerated)
- 2 pounds Apples, peeled, cored and sliced into thin slices
- 2 cups Blueberries, fresh or frozen
- 1 Tbsp Lemon Juice
- 1/2 cup Sugar
- 3 Tablespoons Cornstarch
- 1/4 tsp Salt
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- Zest of 1/2 Lemon
FOR THE TOPPING:
- 1 Large Egg, lightly beaten
- 1 tsp Sugar
Instructions
- Preheat the oven to 400°F (204°C) and chill the pie crust while you prepare the filling.
- In a large bowl, combine apples, blueberries, sugar, lemon juice, cornstarch, salt, cinnamon, nutmeg and lemon zest. Stir until evenly coated.
- Place one chilled pie crust in a 9-inch pie pan and fill with the fruit mixture.
- Roll out the second crust on a floured surface and cut into strips about 1/2-inch wide. Weave the strips into a lattice over the filling and trim excess dough. Crimp the edges to seal.
- Brush the lattice with the beaten egg and sprinkle with sugar. Cover the edges with foil or a pie shield if needed.
- Bake at 400°F for 30 minutes. Remove the foil or shield, reduce the oven to 375°F (190°C), and bake 20–30 minutes more until the crust is golden and the filling is bubbling.
- Cool on a wire rack at room temperature for at least 4 hours to allow the filling to set. Slice and serve.
Recipe Notes
You can prepare the pie the day before serving; just chill it and allow time to come to room temperature or warm slightly before serving.