If you're looking to impress guests or wow a crowd at a cookout, this apple blueberry pie is sure to do the trick. A golden, flaky gluten free pie crust envelops a luscious filling for a fruit pie that no one will be able to turn down come dessert time.
You can serve this pie all on its own or with anything from a dollop of whipped cream to a scoop of vanilla ice cream - or just a few more fresh berries over top.
Whether you just want to curl up on the couch and dig into a fruity dessert or you've been on the hunt for the best fruit pies to take to special occasions, this apple blueberry pie will be your go-to!
If you've checked out my website, you know I'm on a journey to try every possible apple pie combination from apple strawberry pie to apple cranberry pie. It's a tough job, but someone has to eat all the pies!
Why You’ll Love This Delicious Apple Blueberry Pie
- Vegan - With a vegan crust (check the package if you’re grabbing one from the grocery store) and vegan butter, this pie is perfect for any vegan sweets-lover.
- Easy - No fancy techniques or equipment are needed for this super simple pie recipe.
- Gluten-Free - By using arrowroot and a gluten-free crust, this pie is completely gluten-free.
- Double Gluten-Free Pie Crust - You can buy this as a prepared pie crust at a specialty store or make homemade pie dough using my vegan gluten-free pie crust recipe.
- Granny Smith Apples - Make sure to slice them uniformly so that they cook evenly.
- Sugar - Granulated sugar does the trick for this easy recipe - its perfectly sized granules dissolve easily.
- Lemon Juice - Citrus adds just a touch of brightness that offsets the other sweet ingredients.
- Cinnamon - Cinnamon gives a warm flavor to this sweet pie.
- Pinch of Salt - Salt enhances the flavors of the other ingredients - you can use typical table salt or any variety you prefer.
- Vegan Butter - Using vegan butter keeps this recipe entirely plant-based. If you're not dairy free, use regular butter in the same measure.
- Blueberries - You can use fresh blueberries or frozen berries, but if they’re frozen, allow them to thaw in a colander before using them to remove extra liquid.
- Arrowroot Powder - This replaces the typical flour or cornstarch as a thickener.
- Egg Wash - Made with a beaten egg and water, this can be replaced with a vegan egg wash (1 tablespoon maple syrup + 1 tablespoon non-dairy milk) for a vegan pie.
- Turbinado Sugar - This ingredient is optional, but it adds a perfect slight, sweet crunchiness on top.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Crust - If you’re not aiming for a gluten-free dessert, you can use a standard double-crust.
- Berries - Switch out the blueberries for summer berries like blackberries.
- Sugar - Instead of white sugar, use your favorite sugar alternative - coconut sugar is a good option.
- Apples - Use a different variety of apples - you can choose more tart apples or sweet apples. From Fuji to Honeycrisp, any type that you prefer will work.
- Top of the Pie Crust - Instead of just placing the crust over top, make a lattice top. Just cut the top crust into wide strips with a pastry cutter or pizza cutter into strips and place each over top alternately to create the lattice.
- Extract - To round out the flavors, and a fragrant aroma, add vanilla extract.
How to Make Blueberry Apple Pie
Begin by rolling out your bottom pie crust and lining the pan. Place the pie shell in the freezer while you prepare your filling.
STEP 1: Combine the apples, sugar, lemon juice, cinnamon and salt in a large bowl. Stir well.
STEP 2: Melt the butter in a large skillet over medium heat.
STEP 3: Once the butter has melted, add the apples. Cook, stirring occasionally, until golden and slightly softened. Set the apples aside to cool for at least 10 minutes.
STEP 4: Add the blueberries and arrowroot powder to the cooked apples. Stir well.
STEP 5: Pour the fruit mixture into the prepared pie crust.
STEP 6: Add the top pie crust in the design of your choosing. Brush with egg wash and sprinkle with turbinado sugar, then bake!
How to make this decorative pie crust
To get this pie crust design, you'll need a sharp knife and a round cookie cutter.
STEP 1: Roll out the top pie dough and cut it into thin strips, about ½" wide.
STEP 2: Place a circle cookie cutter in the center on your pie. Don't press it down, just set it gently on top of the fruit. Working with one strip at a time, please the strips of dough around the edge of the pie using the circle as a guide. Once you've placed all the strips, remove the circle cutter.
Store leftover pie covered in the refrigerator for up to 4 days. Reheat pie by the slice in the microwave or at 350 degrees for 10 minutes in an oven.
This pie also works great in the freezer if you want to make it ahead of time. Once cooled, wrap the pie in 2-3 layers of plastic wrap ensuring it is completely covered. Then wrap the outside with aluminum foil. Freeze for 3-4 months. To reheat, remove wrapping and cover pie with aluminum foil. Bake at 350 degrees for about 45 minutes or until the center is warmed. Allow to cool at least one hour before slicing.
I've used arrowroot powder in this recipe because it is corn free and it makes a clear gel when baked. If you don't need to avoid corn, cornstarch is a suitable replacement in the same measure. If you prefer using flour, you will need double the quantity of flour to thicken the filling.
If you take a look at my dutch apple pie recipe, you'll see I don't normally precook the apples for pie. In this recipe however, I choose to precook them. The reason here is the blueberries are much softer and smaller than apples so they will cook much quicker. By partially cooking the apples beforehand it shortens the bake time.
Fruit pies must be cooked until the filling is bubbling in order to activate the starch, that is what thickens the filling. Once the starch has cooked and been cooled completely, it will turn to a gel and keep your pie filling thick.
More blueberry recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Apple Blueberry Pie
- 1 Double Gluten Free Pie Crust
- 3 Granny Smith Apples cut into ¼” thick slices
- ½ Cup Sugar
- 2 teaspoons Lemon Juice
- 1 teaspoon Cinnamon
- Pinch of Salt
- ¼ Cup Vegan Butter
- 3 Cups Fresh Blueberries
- ¼ Cup Arrowroot Powder
- Egg wash 1 beaten egg with 1 tablespoon water
- Turbinado Sugar optional
- Roll out half of the pie crust dough and line a 9 inch pie pan. Place the pie crust in the freezer while you prepare the filling.1 Double Gluten Free Pie Crust
- Combine the apples, sugar, lemon juice, cinnamon and salt in a large bowl. Stir well.3 Granny Smith Apples, ½ Cup Sugar, 2 teaspoons Lemon Juice, 1 teaspoon Cinnamon, Pinch of Salt
- Add the butter to a large skillet over medium heat. Once the butter has melted, add the apples. Cook, stirring occasionally, until golden and slightly softened. It should take about 7 minutes. Set aside to cool.¼ Cup Vegan Butter
- Preheat the oven to 425 degrees.
- Add the cooked apples back to the large mixing bowl. Pour the blueberries and arrowroot powder into the apples. Stir well.3 Cups Fresh Blueberries, ¼ Cup Arrowroot Powder
- Pour the fruit mixture into your prepared pie crust.
- Place the top crust over the fruit and crimp the edges. Brush with egg wash and sprinkle with turbinado sugar.Egg wash, Turbinado Sugar
- Place the pie on a baking sheet and bake it on the bottom rack of the preheated oven for 40 minutes or until the crust is golden and the fruit filling is bubbling.
- Remove from the oven and allow to cool at least 4 hours before slicing.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.