Apple Blueberry Pie with Flaky Lattice Crust

Why You’ll Love Apple Blueberry Pie with Flaky Lattice Crust Recipe

This pie brings together two beloved fruit fillings—apple and blueberry—into one unforgettable dessert that’s both eye‑catching and delicious. The lattice top lets steam escape while showing off the gorgeous filling, and the mix of tart and sweet fruit paired with warm spices delivers perfect balance in every bite. Whether you’re a seasoned baker or new to pie‑making, this recipe gives you show‑stopping results without complicated techniques.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crusts
apples (mix of tart and sweet)
blueberries (fresh or frozen)
granulated sugar
brown sugar
cornstarch
lemon juice and zest
ground cinnamon
ground nutmeg
salt
unsalted butter
egg (for egg wash)
coarse sugar (optional)

Full Ingredients With Measurements

2 pie crusts (homemade or store‑bought)
2 medium Granny Smith apples, peeled, cored, and thinly sliced
2 medium Honeycrisp apples, peeled, cored, and thinly sliced
2 cups fresh blueberries or frozen, unthawed
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small cubes
1 egg beaten with 1 tablespoon water (for egg wash)
coarse sugar for sprinkling (optional)

Directions

1. Preheat your oven to 400°F (200°C), and place a baking sheet on the lowest rack to catch drips.

2. Roll out one pie crust and fit it into a 9‑inch pie dish. Leave about 1 inch of dough hanging over the edge, trim any excess, fold under, and crimp decoratively.

3. In a large bowl, combine the sliced apples, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice and zest, cinnamon, nutmeg, and salt; toss until everything is evenly coated.

4. Spoon the fruit mixture into the prepared crust, mounding slightly. Dot with small cubes of butter.

5. Roll out the second pie crust and place it over the filling. Trim excess dough and crimp the edges to seal. For a lattice top, cut the dough into strips and weave them over the filling.

6. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar if desired.

7. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake another 30–40 minutes, until the crust is golden and the filling bubbles. Cover the edges with foil if they brown too quickly.

8. Cool on a wire rack for at least 2 hours so the filling can set before slicing.

Servings and timing

Serves: 8 slices
Prep time: 25 minutes
Cook time: 50–60 minutes
Cooling time: 2+ hours
Total time: about 3 1/2 hours (including cooling)

Variations

• Swap in other berries like raspberries or blackberries for a mixed berry version.

• Add a pinch of cardamom or allspice for extra warmth.

• Sprinkle chopped pecans or walnuts on the lattice before baking.

• Make individual mini pies or hand pies for easy serving.

Storage/Reheating

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze tightly wrapped slices for up to 3 months; thaw in the fridge and reheat at 350°F (175°C) for 10–15 minutes to refresh the crust.

FAQs

How far ahead can I make this pie?

You can assemble the unbaked pie and refrigerate for up to 24 hours before baking, or bake it a day ahead and chill.

Can I use frozen blueberries?

Yes, use them unthawed; just expect a slightly juicier filling.

What if I don’t have cornstarch?

Substitute with about 1/3 cup all‑purpose flour, though the filling may be less glossy.

Do I have to make a lattice top?

No, you can cover the pie with a full top crust and cut vents for steam.

How do I prevent a soggy bottom crust?

Bake on the lower oven rack and ensure your crust is well chilled before filling.

Can I use just one type of apple?

Yes, but mixing a tart and a sweet variety gives better flavor balance.

Can I reduce the sugar?

Yes, if your fruit is very sweet, reduce the sugar by a tablespoon or two.

Can I make this gluten‑free?

Use a gluten‑free pie crust and a substitute like tapioca starch in place of cornstarch.

What’s the best way to reheat slices?

Warm slices in a 350°F oven for 10–15 minutes to crisp the crust.

Can this pie be frozen unbaked?

Yes, assemble and freeze unbaked; bake from frozen with a slightly longer bake time.

Conclusion

This apple blueberry pie with a flaky lattice crust is a standout dessert that combines classic flavors in a stunning presentation. With its perfectly balanced filling and beautiful golden top, it’s sure to become a favorite in your baking repertoire.