Description
A delightful Apple Blueberry Pie featuring a flaky lattice crust, combining tart apples and sweet blueberries for a classic, fruity dessert perfect for any occasion.
Ingredients
- 2 refrigerated pie crusts (or homemade)
- 4 cups peeled and sliced Granny Smith apples (about 4 apples)
- 2 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling on crust)
Instructions
- Preheat oven to 400°F (204°C).
- Place one pie crust into a 9-inch pie dish and press firmly against the sides and bottom.
- In a large bowl, mix apples, blueberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until well combined.
- Pour the fruit filling into the prepared pie crust and dot with butter.
- Cut the second pie crust into strips and create a lattice pattern over the filling.
- Seal and crimp the edges of the crust.
- Brush the lattice and edges with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 45 to 50 minutes or until the crust is golden brown and the filling is bubbly.
- Cover the edges with foil if they brown too quickly.
- Allow the pie to cool before serving to let the filling set.
Notes
- Use a mix of tart and sweet apples for more flavor depth.
- If using frozen blueberries, do not thaw to avoid excess moisture.
- Let the pie cool for at least 2 hours for cleaner slices.
- Serve with a scoop of vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
