Apple Blueberry Pie

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This cozy, rustic apple blueberry pie is the perfect fall pie recipe to make during apple season. Made with frozen blueberries and pre-made pie crust so you can easily make this pie throughout the fall.

Fall is pie season! For another family favorite pie recipe, try this billy miner pie recipe.

For other apple desserts, try this apple & cherry crumble or this strawberry & apple crisp.

Jump to:

• Recipe Highlights
• Ingredients & Substitutions
• Equipment
• Instructions
• Storage
• Reheating
• Expert Tips
• FAQ
• 📖 Recipe

Recipe Highlights

• The apple & blueberry combination in this pie mixed with fall spices makes a tasty, fall pie.
• The streusel topping made with walnuts and pecans bakes into a crunchy golden topping.
• This is one of the easiest pies to make. The pre-made crust, and streusel topping saves a ton of time putting this pie together.
• This apple pie is made with frozen blueberries which means that you can make this recipe all fall season, and not just at the end of summer when apple and blueberry season overlap.

Ingredients & Substitutions

• Apples: Most types of apple work well in pie. It is most important to choose an apple with flavor and that will hold its structure when baked. Granny smith, fuji, braeburn, jonagold, honeycrisp and pink lady are all good choices for this recipe.
• Blueberries: This recipe uses frozen blueberries. Don’t let them thaw before mixing them into the pie. If you use fresh blueberries, decrease the amount of cornstarch by about ½ tablespoon.
• Lemon Juice: Use freshly squeezed lemon juice. Lemon juice prevents the apples from browning and brings out their flavor.
• Vanilla & Maple Extract: A small amount of maple and vanilla extract is mixed into the filling for extra flavor. If you can’t find maple extract, replace it with almond extract or extra vanilla extract.
• Flour & Cornstarch: The combination of flour and cornstarch acts as a thickening agent. They absorb extra liquid in the pie so the crust remains crispy.
• Spices: Cinnamon, nutmeg and ginger are used in both the apple blueberry filling and the streusel topping.
• Walnuts & Pecans: Chopped walnuts and pecans add a bit of crunch to the streusel topping. You can replace these with different nuts, such as almonds.
• Butter: Melted butter is mixed into the streusel topping to give it a crumbly texture.
• Pie Crusts: This pie recipe makes enough filling and streusel topping to fill two shallow 9-inch frozen pie crusts. If using a homemade pie dough with a deep pie dish, this will make one 9-inch pie.

Equipment

• A peeler to peel the apples.
• A pie dish if you are using homemade pie dough.
• A baking tray to bake the pie dish on.
• Mixing bowls to mix the filling together.
• Rubber spatulas to mix the filling.

Instructions

Step 1: Peel and thinly slice the apples into ¼ inch thick slices. Pour the lemon juice over the apple slices and mix to coat. 

Step 2: Mix in the blueberries, vanilla extract and maple extract until well combined.

Step 3: In a separate small bowl, mix the brown sugar, flour, cornstarch, cinnamon, nutmeg, ginger and salt together until evenly combined. 

Step 4: Mix the dry mixture into the apple and blueberry filling. 

Step 5: In a small bowl, mix the brown sugar, flour, walnuts, pecans, butter and cinnamon together.

Step 6: Add the apple blueberry filling to the prepared pie crust. Try to place the sliced apple pieces so that they are flat, lining the bottom of the pie.

Step 7: Add in the blueberries, filling in the gaps left by the apple slices.

Step 8: Spread the streusel topping evenly over top of the blueberry apple filling. Bake for 25 minutes at 400F in the lower third portion of the oven. Then, decrease the temperature to 350F and continue to bake for another 30 minutes.

Storage

• Fridge: Let leftovers fully cool to room temperature. Store them in an airtight container in the fridge for 4 to 5 days.
• Freezer: Once cooled, double wrap the pie in plastic wrap and then place in a Ziploc bag. Store in the freezer for up to 2 months. Let the pie thaw in the fridge overnight.

Reheating

• Microwave: Heat individual slices in the microwave for 20 to 30 seconds. Don’t put aluminum foil in the microwave. Reheating in the microwave will result in a soggier crust than the other methods.
• Oven: Preheat the oven to 350F. Heat for 15 to 20 minutes until warmed through.
• Toaster Oven: Preheat the toaster oven to 350F. Reheat individual slices for 5 to 10 minutes until warm.
• Air Fryer: Preheat the air fryer to 350F. Air fry for 3 to 5 minutes. Keep a close eye on the pie as it is reheating to prevent overcooking it.

Expert Tips

• Don’t thaw the frozen blueberries before mixing them into the pie filling.
• Slightly overfill the pie tins. The filling with shrink down in volume when baked.
• If the top of the pie is turning brown too quickly while baking, cover it with aluminum foil.
• Always place the pie dishes on a baking tray when in the oven to prevent crumbs from spilling in the bottom of your oven.
• Bake the pie in the lower third portion of your oven. This ensures the crust becomes crispy without over-browning the top.

FAQ

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📖 Recipe