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Apple blueberry pie with lattice topping.
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5 from 2 votes

The Perfect Apple Pie

Y'all, this really is the perfect apple pie. The crust is flaky and delicious. It works as the perfect compliment to the loaded apple filling.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: apple pie, classic apple pie, whole wheat apple pie
Servings: 10 servings
Author: Amy- A Red Spatula


  • sauce pan, 9-inch pie pan


  • 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


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.


  • 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.