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Apple Blueberry Pie

Apple Blueberry Pie Recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 462
Ingredients Method Notes

Ingredients
  

  • 2 disks pie dough (homemade or store-bought, for a 9-inch double-crust pie)
  • 6 cups sliced apples (from 4 to 5 medium)
  • 2 cups blueberries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • 2 tbsp cold unsalted butter, cut into small cubes
  • 1 large egg, beaten with 1 tbsp water
  • 1 tbsp turbinado or coarse sugar

Method
 

  1. Preheat oven to 400°F (200°C) with a rack in the lower third. Toss apples, blueberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt in a large bowl. Let sit 10 minutes.
  2. Roll one dough disk into a 12-inch circle and fit into a 9-inch pie dish. Spoon in filling and dot with butter.
  3. Roll second disk into an 11-inch circle. Top the pie, trim, fold overhang under, and crimp edges. Cut several vents.
  4. Brush crust with egg wash and sprinkle with turbinado sugar.
  5. Place pie on a foil-lined baking sheet. Bake 20 minutes at 400°F, then reduce to 375°F (190°C) and bake 40–50 minutes until juices bubble thickly and crust is golden.
  6. Cool on a wire rack at least 3 hours before slicing.

Notes

If the edges brown too fast, cover them loosely with foil after the first 30 minutes. For the flakiest crust, chill the filled pie for 10 minutes before baking. The long cooling time is what sets the filling, so don’t skip it.