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Closeup of blueberry apple pie

Blueberry Apple Pie

The combination of a honey-sweetened filling and flaky all-butter crust makes for a mouth-wateringly delicious pie.

Course Dessert
Cuisine British
Keyword apple pie
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings 8
Calories 498 kcal
Author Lauren Harris | Homemade Eatery


Pie Crust

  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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.

  7. 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.

  8. Baking The Pie: Bake the pie for 45 - 60 minutes. (See notes) *

  9. 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!

Recipe Notes

* 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.