Description
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.
Ingredients
Scale
- Apple Blueberry Filling:
- 3 apples
- 2 tbsp lemon juice, freshly squeezed
- 2 cups frozen blueberries
- 1 tsp vanilla extract
- ½ tsp maple extract
- ½ cup brown sugar, packed
- 2 tbsp flour
- 1 ½ tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ⅛ tsp salt
- Streusel Topping:
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- ⅓ cup walnuts, roughly chopped
- ⅓ cup pecans, roughly chopped
- ¼ cup butter, melted
- ½ tsp cinnamon
- 2 x shallow 9-inch pie crusts*
Instructions
- Preheat the oven to 400F. If using homemade pie dough, roll it out to fit a deep 9-inch pie dish. Freeze for 15 minutes before adding any filling. If using store bought prepared pie crusts, this will make two shallower 9-inch pies.
- First, make the apple blueberry filling: Peel and thinly slice the apples into ¼ inch thick slices. Pour the lemon juice over the apple slices and mix to coat.
- Mix in the blueberries, vanilla extract and maple extract until well combined.
- In a separate small bowl, mix the brown sugar, flour, cornstarch, cinnamon, nutmeg, ginger and salt together until evenly combined. Then mix this sugar mixture into the apples and blueberries filling.
- Next, make the streusel topping: In a small bowl, mix the brown sugar, flour, walnuts, pecans, butter and cinnamon together. Continue to mix until fully combined. It should be a crumbly consistency.
- Finally, assemble the pie: 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. Then add in the blueberries, filling in the gaps left by the apple slices. Lastly, 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. The pie is done when the crumble topping is golden and the filling is bubbling. Remove from the oven and let it cool for 10 to 15 minutes before serving.
Notes
- *Pie Crusts: Premade store-bought pie crusts tend to be shallower. This recipe will fill two shallow 9-inch pie crusts or 1 deep dish 9-inch pie crust.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Store in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 328
- Sugar: 23.1g
- Sodium: 205mg
- Fat: 15.6g
- Saturated Fat: 5.3g
- Unsaturated Fat: 9.1g
- Trans Fat: 0.2g
- Carbohydrates: 46g
- Fiber: 3.5g
- Protein: 3.4g
- Cholesterol: 10mg