This fruity Blueberry Apple Pie is mouth-wateringly delicious. It’s a perfect, refreshing pie that ticks all the boxes. The berries add a warm Summer kick to an Autumn favourite and it’s certainly worth making while the summer is still glowing.
Pies and crumbles are ideal for those cosy evenings when you want something different. I tend to reserve crumbles for days when I’m looking for a healthy-ish, quick dessert. Pies tend to be for those days when I’m looking for something decadent and satisfying. This Blueberry Apple Pie is a consistent favourite of mine that I make regularly and I’m going to show you how.
Ingredients Breakdown For The Perfect Blueberry Apple Pie
I prefer to use frozen blueberry when baking. They’re convenient, affordable and just as nutritious as fresh blueberries. They bake well and are comparable in terms of taste but it’s definitely a personal preference.
For the apples, I recommend using your favourite variety for the filling. I tend to use Granny Smith apples and occasionally I’ll go with Pink Lady apples if I plan on keeping the skin on. I’m drawn to the tartness of those varieties and always add a little lemon juice to my fruit fillings to ramp it up when I’m baking. Again it’s a personal choice. My only advice is to avoid using soft variety apples such as Red Delicious.
Another ingredient that you can substitute is the sweetener for the filling. I mainly use either honey or xylitol. Xylitol is something that I’ll use if I’m feeling like a healthier option and honey is for those days when I feel like adding a bit of depth to the filling. If you plan on using honey then definitely stick to blossom honey if possible. It tastes 100 x better in fruity desserts.
The cornstarch helps to thicken the filling whilst the lemon juice and almond extract adds another layer of flavour and enhances the sweetness.
For the pie crust, I chose to use butter and make it without shortening. There’s no doubt that the combination of shortening and butter can take a pie crust to the next level but with the right method, you can make a flaky crust without the need for shortening.
Making The Best Flaky Pie Crust
Firstly you want to prepare the crust. I used the classic chilled butter method, in which cold butter cubes are pressed into the dry ingredients using a fork then you add water little by little. Once the dough is saturated enough, roughly pull it into a shaggy ball. Cut the dough in half, gently flatten both balls, wrap it in cling film then refrigerate for at least an hour but preferably overnight.
If you plan on making this pie in advance, then I recommend trying the cheese grater method. It involves placing the butter in the freezer overnight and grating it into the dry ingredients. Press it into the dry ingredients using your fingertips then proceed with adding the water.
Both methods work well and still produce an amazing pie crust.
Fruity Blueberry Apple pie Filling
Next, you want to prepare the filling. Slice the apples, thaw the blueberries and add all of the remaining ingredients to a bowl. After 45 minutes, the apples will be noticeably softer and the fruits will be sitting in liquid. (I also prefer to let the fruits macerate overnight in the refrigerator but this also optional.)
Now you want to strain that liquid and simmer it until it thickens and reduces to half the initial amount. Fold this thickened syrup back into the filling.
Blueberries and apples both have a high water content which can cause the pie filling to remain runny once cooled. The sugar (or honey) draws out some of this excess liquid that is inevitably released during baking. Reducing that liquid will thicken the filling to ensure that your pie is a perfect consistency.
The next step is to assemble the pie and bake it for 45 – 60 minutes. Usually, at the 20-minute mark, I cut out a sheet of foil slightly larger than the diameter of the pie and carefully fold it around the edges so that they don’t burn. Remove the foil after 20-minutes to ensure that the pie crust can still gain that golden-brown hue.
You’ll know that the pie is done when the filling is bubbling and the crust is nicely browned. Remove it from the oven and allow it to cool before serving.
How To Store This Pie?
Pies can be stored at room temperature for 2 days and in the refrigerator for up to 5 days.
I hope you enjoy this recipe! Let me know your thoughts below. Click here for more desserts.
Blueberry Apple Pie
The combination of a honey-sweetened filling and flaky all-butter crust makes for a mouth-wateringly delicious pie.
- 335 g (2 ½ Cup) Plain flour
- 2 Tbsp Caster sugar
- ½ Tsp Salt
- 250 g (1 Cup) Butter, cold and cut into small cubes
- 120 ml (½ Cup) cold water + ice cubes
- 1 Tsp Vanilla extract
- 250 g (2 Cup) Frozen blueberries
- 4 Apples, peeled and sliced (see notes)
- 170 g (½ Cup) Honey
- ½ Lemon, juiced
- 2 Tbsp Corn starch
- ½ Tsp Almond extract (Optional)
For The Pie Crust: Place plain flour, sugar and salt into a large bowl and mix to combine. Place the butter cubes into the flour and use a fork to press the butter into it so that it is evenly distributed. Work quickly to keep the dough as cold as possible. Use your fingers to soften the butter slightly if it's very hard.
Add the vanilla extract and a bit of the ice water then mix the ingredients using your fork. Continue adding and mixing. You'll know you've used enough water when you're able to bring the dough together using your hands. It shouldn’t be sticky but you should be able to bring it together into a rough ball.
Divide the dough in half and mould into slightly flattened balls. Wrap each dough ball in clingfilm and refrigerate for a minimum of 1 hour but ideally overnight.
For The Filling: Place thawed blueberries, apples, honey or sugar, lemon juice, corn starch and almond extract into a bowl. Gently fold to evenly coat the apples and blueberries. Wrap the bowl in clinglifm and refrigerate for a minimum of 45 minutes but ideally overnight. (If you forget to thaw the blueberries, place them in a hot oven for 5 minutes or so).
The fruits should be sitting in excess liquid. Drain the liquid into the saucepan and simmer on a medium heat until it thickens to a syrup and reduces to half the original amount. This will only take a few minutes so keep an eye on it. Add the thickened liquid back to the filling and fold again.
Assembling The Pie: Preheat your oven to 180 C (350 F) and place half of the pie crust dough onto a floured surface. Roll it out approximately ½ – ¼ an inch thick. It should be big enough to fit in and hang over the edges of your pie dish. Place the dough in the pie dish and cut the excess around the edges.
Evenly distribute the filling into the pie dish. Roll out the other half of the pie crust onto the floured surface and design your top pie crust as desired. Place it on top of the filling and brush lightly with milk or egg then sprinkle a little sugar on top.
Baking The Pie: Bake the pie for 45 – 60 minutes. (See notes) *
The pie will be ready when the crust is golden brown and the filling is bubbling. Allow pie to cool for 30 – 60 minutes before serving. Enjoy!
* Check the oven after 20 – 30 minutes. If the edges begin to brown too quickly grab a sheet of foil slightly larger than the pie and cut a hole in the middle so that the foil is surrounding the pie crust edges and gently fold it around.
APPLES: I recommend a firmer variety such as Granny Smiths, Pink Ladys or Bramley Cooking Apples. Avoid overly ripe apples or softer varieties such as Red Delicious.
BUTTER: Use a dairy-free baking block or shortening.
HONEY: Other options such as xylitol, maple syrup or normal granulated sugar will also work well.