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A freshly baked apple blueberry pie on a wooden table.
5 from 4 votes

Apple Blueberry Pie

Enjoy the unexpected blend of sweet apples and succulent blueberries in this delightful pie. This is a perfect dessert for the holidays or a potluck!
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 8
Calories: 286 kcal

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

FOR VEGAN PIE: Replace the egg wash with a vegan egg wash of 1 tablespoon maple syrup mixed with 1 tablespoon non-dairy milk.
STORAGE: Store leftover pie covered in the refrigerator for up to 4 days.
FREEZER: Once pie has cooled completely, wrap the entire pie in 2-3 layers of plastic wrap making it is completely covered.  Then wrap the pie in aluminum foil.  Store in the freezer for 3-4 months.