Apple Blueberry Pie

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With its flaky golden pastry and sweet fruity filling, this apple blueberry pie is the perfect comforting dessert.

Taking just 20 minutes to prepare from scratch, this delicious dessert requires no fancy equipment, and the crunchy pastry and juicy filling will have everyone coming back for second helpings.

High on the list of comforting winter desserts, you really cannot beat a fruit pie. The smell of a homemade apple pie baking in the oven is guaranteed to bring a smile to your face.

Mixing sweet blueberries with the apple in the pie filling is a great combination; just as in my apple and blueberry crumble recipe too!

Just like my apple crumble, butterscotch pudding and mini sticky date puddings, serve this apple blueberry pie fresh from the oven with a drizzle of custard or cream, or with a scoop of ice cream, for the perfect warming dessert on a cold winters day.

Why You’re Going To Love This Recipe

• Quick and easy recipe – t’s no need to blind-bake the pastry in my blueberry apple pie recipe! Anf if you want an even quicker homemade apple and blueberry pie, then use canned apple and store-bought pastry for a winter dessert that takes just minutes to make!
• Delicious comfort food – with its juicy fruit filling, buttery melt in the mouth pastry and crunchy top, this pie is comfort food at its best. No wonder it’s a family favourite!
• Made from fridge and pantry staples – especially when apples are in season, this budget-friendly recipe costs just a few dollars to make and serves 8 people.
• Conventional or Thermomix – both methods are included in the recipe card at the end of the post.

What You Need 

Made from staple ingredients, t is every chance you might have all the ingredients for this delicious apple blueberry pie sitting t already!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Pastry

• Plain flour – also known as all-purpose flour.
• Caster sugar – also known as superfine sugar, this fine white sugar is perfect for using in pastry as it dissolves easily.
• Butter – you can use either salted butter or unsalted butter in this recipe.
• Ice cold water – using ice cold water prevents it from warming the fat in the pastry, making it flakier and more buttery.

For The Apple And Blueberry Filling

• Apples – peeled and sliced into 1cm slices, or 800g canned pie apple.
• Water – you only need water when cooking apples using the conventional method. If making a Thermomix blueberry apple pie, then leave the water out.
• Raw sugar – I use this in the filling and I like to sprinkle some raw sugar over the top of the pie before baking to give it that crunchy top.
• Lemon juice – either fresh or store-bought lemon juice.
• Cinnamon – ground cinnamon is a delicious spice that goes so well with apples and blueberries.
• Blueberries – you can use either frozen blueberries or fresh blueberries in this pie.
• Cornflour – also known as cornstarch. This thickens the pie filling.
• Egg – lightly beaten, this is used to egg wash the top of the pie and make the pastry shiny and golden.

Equipment Required 

• Food processor and rolling pin for the pastry.
• Wooden spoon and saucepan to make the blueberry and apple filling, if not making it in a Thermomix.
• Pie dish – 24cm round pie dish.
• Oven – I use a fan forced oven in my recipes, however if you use a Conventional oven, then raise the temperature by 10-20 degrees celsius.

Step By Step Instructions

It takes just 20 minutes to prepare this delicious homemade pie from scratch.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Make The Pastry

Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. 

Slowly add the iced water and mix until a smooth dough forms. Knead the dough into a ball on a lightly floured surface. Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes. 

If using store-bought pastry sheets, place them onto the bench to defrost. 

Step 2 – Make The Filling

Preheat oven to 180 degrees celsius. Grease a 24cm pie dish and set aside.

Place the peeled and sliced apples and water into a saucepan over medium high. Stir occasionally for 5 minutes or until the apple just starts to soften. 

TIP: You want your apple slices to still hold their shape so don’t overcook until mushy.

Mix through the sugar, lemon juice, cinnamon and blueberries. 

Sprinkle the cornflour over and stir through. Cook for a couple of minutes until the cornflour has thickened the juices that have been released from the fruit.

Step 3 – Assemble The Pie

Divide the chilled pastry dough into 2 portions: (⅔ for to use for the base and ⅓ for the top the pie) and then roll out each portion until 3-5mm thick. 

Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.

Drain any excess liquid from the apple mixture. Spoon the apple blueberry mixture into the pie dish and spread out evenly.

Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.

Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (this is an optional step but makes the top extra sweet and crunchy).

Cut out a shape, or cut a few slits into the top of the pastry – this allows the steam to escape. 

Step 4 – Bake

Bake apple blueberry pie in the oven for 30-40 minutes or until the pastry is lightly golden and crispy.

Expert Tips

• If you use canned pie apple – you can place the apples directly from the can into the pastry base (no need to cook them). Sprinkle with the blueberries, add the pastry top and bake. 
• Blueberries – fresh or frozen blueberries can be used. 
• Store-bought pastry vs homemade pastry – if you’re short on time or don’t have a food processor or Thermomix, then by all means use store-bought pastry and be rest assured that your apple pie will still taste amazing. You can either use shortcrust pastry on the base and the top, or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe! 
• NO need to blind-bake the pastry in my apple pie recipe!
• Egg wash – before baking, I recommend brushing a lightly beaten egg over the top of the pastry. This gives the top a beautiful golden sheen with a lovely crispy texture. 
• Sprinkling over raw (granulated) sugar – before baking gives the top a beautiful crunch when cooked. It also adds a little extra sweetness to the pie. 
• Storing –  apple and blueberry pie can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months.

FAQs

What kinds of apples should I use?

Granny Smiths are generally considered the best apples to use for apple pie. They don’t go as mushy as some other varieties and their tartness is the perfect contrast to the sweet pastry. You can however use any type of apple you like! I’ve also used Pink Lady and Jonathan apples, although Granny Smith are my favourite pie apple. Alternatively, if you want to save time, you can use canned pie apple.

Can I freeze this apple pie?

Yes! You can freeze baked apple blueberry pie for up to 3 months.

How do I know when my apple blueberry pie is cooked?

All ovens are slightly different so ’s how to check to see if your pie is cooked: the pastry will be golden and firm when touched and the filling will be piping hot in the centre.

For more easy and delicious comforting desserts, these recipes are always popular:

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Apple Blueberry Pie

With its flaky golden pastry and sweet fruity filling, this apple blueberry pie is the perfect comforting dessert.

Course: Dessert
Cuisine: pies, western
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Chilling Time: 30 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 8 serves
Calories: 268kcal

Ingredients

For the pastry:

1. 300 g (2 cups) plain flour
2. 45 g (3tbs) caster sugar
3. 150 g butter chopped
4. 2-3 tbs ice cold water

For the filling:

1. 7-8 apples peeled and sliced into 1cm slices, or 800g canned pie apple (see notes)
2. 2 tbs water only for conventional method
3. 70 g (⅓ cup) raw sugar
4. 1 tbs lemon juice
5. 1 tsp cinnamon
6. 255 g (1 ½ cups) blueberries frozen or fresh
7. 1 ½  tbs cornflour
8. 1 egg lightly beaten
9. 3 tbs raw sugar for sprinkling

Instructions

Conventional Method

1. To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
2. Slowly add the iced water and mix until a smooth dough forms. Knead the dough into a ball on a lightly floured surface.
3. Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes. If using store-bought pastry sheets, place them onto the bench to defrost.
4. Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.
5. Meanwhile, place the apples and water into a saucepan over medium high. Stir occasionally for 5 minutes or until the apple has just started to soften.
6. Mix through the sugar, lemon juice, cinnamon and blueberries. Stir through the cornflour and cook for 1-2 minutes or until the cornflour has thickened the juices from the fruit. Set aside.
7. Divide dough into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick.
8. Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
9. Drain any excess liquid from the apple mixture. Add the apple blueberry mixture to the pie dish and spread out evenly.
10. Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
11. Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).
12. Cut 3-4 slits (or cut out a shape) into the top of the pastry – this allows the steam to escape.
13. Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

Thermomix Method

1. To make the pastry, place the flour, sugar and butter into the Thermomix bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs). Add the iced water and knead for 2 minutes on Interval speed.
2. Knead the dough into a ball on a lightly floured surface, wrap in plastic wrap and place into the fridge for at least 30 minutes. If using store-bought pastry sheets, place them onto the bench to defrost.
3. Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.
4. Place the apple slices into the Varoma dish. Fill the Thermomix bowl with 500g water and cook for 15 minutes, Varoma temperature, Speed 2.
5. Sprinkle over the sugar, lemon juice, cinnamon and blueberries and mix to combine. Stir through the cornflour.
6. Divide the dough into 2 portions (⅔ for the base and ⅓ for the top) and then roll out each portion until 3-5mm thick.
7. Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
8. Drain any excess liquid from the apple mixture. Add the apple and blueberry mixture to the pie dish and spread out evenly.
9. Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
10. Brush the lightly beaten egg over the top of the pie. Sprinkle over the remaining raw sugar (optional).
11. Cut 3-4 slits (or cut out a shape) into the top of the pastry.
12. Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

Notes

RECIPE NOTES & TIPS:

• Types of apples to use – Granny Smiths are generally considered the best apples to use for apple pie. They don’t go as mushy as some other varieties and their tartness is the perfect contrast to the sweet pastry. You can however use any type of apple you like! I’ve also used Pink Lady and Jonathan apples, although Granny Smith are my favourite pie apple. Alternatively, if you want to save time, you can use canned pie apple.
• If you use canned pie apple – you can place the apples directly from the can into the pastry base (no need to cook them). Sprinkle with the blueberries, add the pastry top and bake. 
• Blueberries – fresh or frozen blueberries can be used. T’s no need to defrost frozen blueberries. 
• Store-bought pastry vs homemade pastry – if you’re short on time or don’t have a food processor or Thermomix, then by all means use store-bought pastry and be rest assured that your apple blueberry pie will still taste amazing. You can either use shortcrust pastry on the base and the top, or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe! 
• NO need to blind-bake the pastry in my apple pie recipe!
• Egg wash – before baking, I recommend brushing a lightly beaten egg over the top of the pastry. This gives the top a beautiful golden sheen with a lovely crispy texture. 
• Sprinkling over raw (granulated) sugar – before baking gives the top a beautiful crunch when cooked. It also adds a little extra sweetness to the pie. 
• Cut slits or cut out a shape – in the pastry top to allow steam to escape when baking the pie. 
• All ovens are slightly different so ’s how to check to see if your pie is cooked: the pastry will be golden and firm when touched and the filling will be piping hot in the centre.
• Storing –  blueberry and apple pie can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months. 

Recipe by CookGoodRecipes.com

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 178mg | Fiber: 4g | Sugar: 29g | Vitamin A: 115IU | Vitamin C: 8.1mg | Calcium: 16mg | Iron: 0.3mg