Apple Blueberry Pie Recipe

Here is a choice recipe for an Apple Blueberry Pie to make a scrumptious dessert treat with apples and blueberries!

I used Empire Apples and McIntosh Apples and frozen blueberries.

You can use almost any type of apple for this recipe and fresh OR frozen berries.

Ingredients

pie pastry for double crust pie (homemade or purchased)
3 cups cored, peeled and sliced baking apples
1 cup blueberries (fresh or frozen berries)
3/4 cup granulated sugar
5 tbsp. all-purpose flour
1 tbsp. lemon juice (bottled)
1/2 tsp. ground cinnamon
1/8 tsp. salt
2 tbsp. butter cut into small pieces
1 egg, lightly beaten

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Directions

In a large bowl, combine the sugar, flour, lemon juice, cinnamon and the salt.

Add the sliced apples and the blueberries, and toss to coat.

Allow the fruit mixture to stand for about 10 minutes, stirring occasionally with a wooden spoon (being careful not to break up the blueberries too much).

Line the bottom of a pie baking dish with the bottom pastry crust.

Transfer the fruit mixture into the pie pan.

Dot the top with the pieces of butter.

Trim edges and brush the edges of the pie crust with the beaten egg.

Cover with the second pastry pie crust, trim edges and seal with the beaten egg. (I like to brush the egg over the entire upper pie crust. In addition to sealing in the juices (at the edges) the beaten egg also adds a nice golden colour to the pie when it is baking.)

Cut slits/vents in the upper pie crust.

Brush the entire top of the pie with the beaten egg.

Bake at 425° F for 35 minutes.

(I add a pastry pie crust shield after the pie has baked for about 30 minutes, to prevent the pie crust edges from becoming too dark and burning).

Reduce the oven temperature to 350° F and bake for an additional 30 - 40 minutes, or until the fruit juices begin to bubble through the vent holes in the top crust of the pie, and the apples are tender.

Allow pie to cool for about 4 hours until slicing to serve.

Serves 8.

Enjoy this scrumptious homemade apple blueberry pie!

Baking Tip

I used to have problems with pie baking where the edges of the pie became too dark when the pie was not finished baking.

A while ago I discovered the pie crust shield, and now I never have issues with the pastry edges becoming too dark or burning!

I heartily recommend the Pie Crust Shield if you bake pies often.

For instructions on how to make a pie crust shield protector using aluminum foil, go here. 

Below are examples of protectors that you can purchase from *Amazon.com.

Click on the image for additional product specifications and product reviews.

There is even crust shields for mini pies! (see last image below)

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