If you're looking for something to wow your family this holiday season, this apple blueberry pie is sure to do the trick. A golden brown, flaky pie crust envelops a luscious filling of perfectly spiced apple slices and sweet juicy blueberries, that no one will be able to turn down come dessert time.
I love to eat this fruit pie with a scoop of vanilla ice cream or a dollop of whipped cream. If you've been looking for a new fresh fruit dessert to try, add this apple blueberry pie to your list. It's just as perfect for a Summer cookout as it is for Thanksgiving dinner!
If you've checked out my website, you know I'm on a personal 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 gluten free pies!
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Why You’ll Love This Apple Blueberry Pie Recipe
- Fruity Combo - Apples and blueberries combine beautifully in this unexpected recipe. Summer berries blends with Fall apple season to create a tasty bridge between two seasons. Although I must say, this pie is perfect year round!
- Easy - No fancy techniques or equipment are needed for this super simple pie recipe.
- Allergen Friendly - This delicious pie is gluten free, dairy free and nut free when made with my gluten-free pie crust. If you omit the egg wash on the crust, it is also suitable for vegan diets.
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Ingredient Notes
This easy recipe requires just a few simple ingredients which should be available at your local store.
- Double Pie Crust - You can use store-bought or homemade pie dough. I always use my flaky gluten-free pie crust recipe. This pie filling recipe makes enough for one 9-inch pie plate.
- Granny Smith Apples - I've chosen Granny Smith apples for this recipe because their tart flavor pairs well with blueberries. Granny Smith are also a great variety for baking since they hold their shape during cooking. Make sure to slice them uniformly so that they cook evenly.
- Sugar - Granulated sugar will work fine for this recipe. If you prefer something like brown sugar or coconut sugar, you can substitute that in the same measure.
- Lemon Juice - Citrus adds just a touch of brightness that offsets the other sweet ingredients. I recommend using freshly squeezed lemon juice for the best flavor.
- Cinnamon - Cinnamon gives a warm flavor to this sweet pie.
- Salt - Just a pinch of salt is added to balance the sweet flavors of the pie.
- 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 to remove any extra liquid before adding them to the pie filling.
- 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
- Different fruits - 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.
- Replace the Top Crust - Use my oatmeal crumble topping instead of a traditional pie crust on top of the pie.
How to Make an Apple Blueberry Pie
Begin by rolling out your bottom pie crust and lining the pie 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 apple-blueberry filling into the prepared pie crust.
STEP 6: Add the top pie crust in the design of your choosing. Use a pastry brush to brush the top with egg wash and sprinkle with turbinado sugar, then bake!
Baking Tips
- Bake pie on the lowest rack in the oven to ensure a crispy bottom crust.
- Always place the pie on a baking sheet to prevent drips from dirtying your oven.
How to Make This Decorative Pie Crust Design
You can top your pie with a lattice pie crust design or a solid pie top (make sure to cut vent holes). To get the pie crust design shown in the photos, you'll need a sharp knife and a round cookie cutter or biscuit 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.
More gluten free pies!
Get my Pie eBook!
Master gluten free pie baking with my eBook. Over 30 pie recipes with step by step instructions and a walk-through on making perfect gluten free pie crust!
Storage
Cover leftover pie with plastic wrap or aluminum foil and store 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 the baked pie has 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.
Recipe FAQs
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.
Recipe
Apple Blueberry Pie
Ingredients
- 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
Instructions
- 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.
Notes
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.
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