Be it a family or thanksgiving dinner, apple pie has a place on the dining table. Perhaps you want to take an interesting turn; try the apple blueberry pie instead and get that sweet and slightly tart taste. Here is how to do it. Keep reading to learn just how to make that perfect apple blueberry pie.
You can also check out the nectarine and blackberry pie recipes if you fancy pie recipes. The blend of two beloved fruits in a pie is beyond delectable. Or you can check out the recipes of the cherry slab pie, blueberry hand pie, and pumpkin praline pie.
What Makes This Pie Recipe Work?
A delicious apple blueberry pie comprises three things that make it work:
- The first item on this list is the pie dough. A great pie dough can't be overstated. Although many opt to buy pie doughs from stores, nothing beats homemade pie doughs.
- The second item is a great filling. What will be an apple blueberry pie without filling! There are some methods used to make the apple-blueberry filling. However, the one I will share with you would be your favorite.
- The last item is pie art. It is not compulsory. A rusty pie has a nice appearance. However, this recipe contains a sure-fire way to make your pie outlook wow family and friends.
Ingredients
- Pie dough– If you are unfamiliar with pie making, you can check out this resource on making homemade pie dough. But you can buy your pie dough if you don't have the time.
- Granny Smith Apples– The ripe, medium-sized ones are the right pick. They should be peeled and diced. You are free to use any apple type too.
- Blueberries– You can pick either fresh or frozen blueberries, but ensure they are ripe.
- Brown and Granulated sugar– If you don't fancy granulated sugar, coconut sugar is a fine alternative.
- Cornstarch– Don't ignore this ingredient. It helps thicken your fruit filling.
- Eggs– This ingredient isn't necessary. However, egg wash helps give your pie crust a nice glossy appearance.
- Wheat and All-purpose flour
- Salt
How To Make
- Peel, then dice your granny smith apples or any of your choice. Cook the apple a bit, but ensure you don't overdo it; you don't want your apples mushy.
- Pour the apples and blueberries into a mixture of granulated sugar, brown sugar, cornstarch, and salt. Use a rubber spatula to mix the mixture gently to prevent the apples from breaking.
- Cook the mixture for a few minutes till it thickens, then turn it off and let it cool down.
- It is time to roll out the pie dough!
- You can make this Apple Blueberry pie in an 8/9-inch pie pan. So roll your dough, either the homemade one or the one you bought, about 2 inches more (11 inches.) Roll from the center to the edges.
- Put the rolled pie dough carefully in the pie pan.
- Fold over and crimp the edges.
- Take your pie pan to the fridge.
- Start making the pie crust.
Although it is not the quickest way, doing your pie crust separately from the dough is the best and most effective way.
- Roll out another 11-inch of pie dough.
- Make stripes from the dough. Whether the stripes are thin or thick depends on you. However, the thinner the stripes are, the more of them you will need.
- Now that the stripes are cut out, get parchment paper and trace the under of your pie pan. The 9-inch circle will guide the process that follows.
- Weave the strips and trim around the 9-inch circle. It doesn't have to be perfect, as long as it is okay.
- Put the result on a baking sheet and move it to the freezer.
- Rub the bottom crust with melted butter; it helps keep it from becoming soggy.
- Put your cooled apple-blueberry fillings into the dough.
- Put the frozen lattice circle on the filling.
- Brush egg washes on the lattice circle's top.
- Sprinkle your sugar on top
- Move it to the oven, and get it baked!
Notes
- Your apples and blueberries have to be ripe but not mushy. Don't forget to briefly boil the apples before making the filing.
- Ensure that your pie dough is chilled before it hits the oven. Hence, before you start the filling, do the crust ahead of time and place it in the refrigerator to freeze well.
- The apple-blueberry filing has to be thickened! Take note of step 3 under “how to make a perfect apple blueberry pie.”
- Let the filling reach above the edge of the pie plate since the apple tends to shrink and soften as it bakes.
- If you don't want to make your crust, you can opt for the store-bought crust—frozen or refrigerated.
- Don't forget the egg wash. Brushing the pie crust before baking with egg wash gives it a beautiful golden brown appearance.
FAQ
The Gala, McIntosh, Red Delicious, and Fuji apples often don't do well under cooking temperatures. As a result, they are not good fits for Apple-Blueberry pies.
An Apple-Blueberry pie is best when the apples are peeled. If you don't peel the apples, it gives your pie color. Plus, the peel hardens when you cook it, which won't make a good fit in your filing.
Yes, you can freeze your apple blueberry pie for close to a month. However, before you freeze your Pie, ensure it is baked properly and has cooled down well. After, wrap the pie plate with plastic, then put it in the freezer. If you are ready to eat it later on, thaw the pie in the refrigerator overnight and let it come to room temperature before serving it.
Brushing your pie's bottom crust with melted/softened butter is one way to prevent it from getting soggy. Do this after you have placed the dough in the pan. The butter has fat that acts as a barrier and prevents the crust from getting soggy. You can also bake your pie in the lower half of the oven; this ensures the bottom crust gets baked all the way.
The Perfect Apple Pie
Equipment
- sauce pan, 9-inch pie pan
Ingredients
- 1 recipe pie dough chilled and ready to go
- 5-6 granny smith apples Sliced it is about 5 cups.
- 1 ½ cup fresh or frozen blueberries
- 1 cup water
- 4 tablespoons butter
- ½ cup granulated sugar plus more for sprinkling in top
- ½ cup brown sugar I prefer a dark brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ cup cornstarch
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
Instructions
Apple Pie Filling
- Form your pie crust into your pan, then place it in the freezer. If you are doing a lattice top as I showed in the post, make this as well.
- In a small bowl, combine the ½ cup brown sugar, ½ cup granulated sugar, cinnamon, nutmeg, and cornstarch. Set aside.
- Place apples, water, and butter into heavy bottom saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, but being careful not to break up the apples. Now, add in the bowl of dry ingredients. Mix well. Continue to cook, stirring constantly for another 3 minutes. Remove from heat and allow to cool to room temp.
- Once it is cool, add the blueberries and mix gently.
- Preheat oven to 375 degrees.
- Pour the filling into the pie shell. Fill with the cooled apple pie filling. Top with the lattice pie topping.
- Mix your egg and 2 tablespoons of milk together in a small bowl and mix well. This is the egg wash. Brush the top with the egg wash and sprinkle with sugar.
- Place in oven and bake for 15 minutes. Reduce heat to 350 degrees and continue baking another 30-45 minutes. I check with the color of the crust. You want a golden brown. A good way to check is by inserting a skewer into the apples. You want them to be tender, but still hold their shape. It will keep cooking once the pie is removed, so you don't want them too soft when you remove them from the oven.
- You can serve it immediately, or you can wait until it cools slightly. Chilling it overnight is also a good option. If I am being totally honest, I love apple pie for breakfast! The photos in the post are of the pie after it has been chilled overnight.
Notes
- Your apples and blueberries have to be ripe but not mushy. Don't forget to briefly boil the apples before making the filing.
- Ensure that your pie dough is chilled before it hits the oven. Hence, before you start the filling, do the crust ahead of time and place it in the refrigerator to freeze well.
- The apple-blueberry filing has to be thickened! Take note of step 3 under “how to make a perfect apple blueberry pie.”
- Let the filling reach above the edge of the pie plate since the apple tends to shrink and soften as it bakes.
- If you don't want to make your crust, you can opt for the store-bought crust—frozen or refrigerated.
- Don't forget the egg wash. Brushing the pie crust before baking with egg wash gives it a beautiful golden brown appearance.
Cat says
Can't wait to make this!!!
admin says
I hope you love it as much as we do!