As the summer days draw to an end, my heart is filled with an intense longing to share with you this dreamy apple blueberry pie. Its sweet and tart fruit filling, made by combining freshly picked apples with fresh blueberries, is like the perfect blend of the warm Summer sun and the crisp Fall breeze. It's a perfect farewell to summer and a warm welcome to Autumn.

Living on the gulf means we still have tons of peaches and summer produce. I like to shop seasonally to save money, but everyone is absolutely moved on to apple and pumpkin. Berry and apple keep coming to mind.

Table of Contents

Why you'll love this recipe

This pie recipe is adaptable! Add additional berries or fruits, like pear in place of apple.
The pie crust can easily be made in advance and frozen for later if you have fresh produce to use up right away.
This pie crust is incredibly simple as it's actually a perfect shortbread cookie! You don't need to make pie crust at all. Top with a simple crumble, or use a store bought pie crust for simplicity.
It’s a great way to combine the beautiful produce of summer and fall.

Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like if it has a firm texture and a good bit of acidity.

If you like pie bars and the idea of pie on a sturdy shortbread crust, that your fork will still glide through with ease, enjoy our Triple Berry Pie, Pumpkin Shortbread bars, Rosemary Lemon Bars, Or Lavender Lemon Tart.

If you have other berries you need to use up, feel free to sub some blueberries with them like I did! Just use equal amounts as indicated in recipe, total of 2 cups.

Shortbread pie crust:

2 cups (250 grams) all-purpose flour
½ cup (100 grams) sugar
½ teaspoon salt
1 cup (227 grams or 2 sticks) of unsalted butter at room temperature
One tablespoon of vanilla extract

Apple Blueberry pie filling:

2 cups (330 grams) fresh blueberries
2 lbs (about six apples, sliced, cored) baking apples
2 tablespoons butter, unsalted
1 cup (200 grams) of granulated sugar
1 medium lemon, freshly squeezed seeds removed
2 tablespoons cornstarch more if pie filling is very soupy.

Pie crust topping:

1 homemade or store-bought pie crust
One egg white for brushing

How to make it:

Make Shortbread Pie Crust:

Preheat oven to 400 degrees F or 204 C
Prepare pie mold by greasing generously with butter or spraying with baking spray.
In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream butter, salt, vanilla, and sugar for 2 to 3 minutes or until the butter has taken on a deeper yellow color; that’s a good indicator that your ingredients are creamed.
Sift in flour, and stir well, eventually using your hands to create a dough.
Press the dough into the prepared pie pan and fork with holes to prevent the butter from bubbling. Bake in the preheated oven for 10 minutes minutes. Your cookie will still be soft and fluffy. It will harden more once removed from the oven. While it's in the oven, make your pie filling. Keep oven heated.

Note, if the pie pan is old-fashioned and has holes on the bottom, be sure to place the pie crust pan on a baking sheet to prevent butter from getting into your oven.

Apple Berry Filling:

Simmer berries, apples sugar, and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally.
Add in your cornstarch, gently mix in with the apples and berries to prevent mashing them, and check the consistency. It should be thick and gel like. If it's too soupy, gently sprinkle cornstarch and mix until thickened.
Remove from heat and stir in the butter. Allow it to cool for 10 minutes.
Pour on top of the shortbread cookie crust.

The Pie Crust Top:

This recipe is versatile, you can make a simple crumble topping, like from our pumpkin shortbread bars, or use a homemade or storebought pie crust.

And pie crust top. If not using a lattice top, poke holes in the top to allow steam to escape.
Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with coarse sugar, if desired.
Bake at 400 degrees F for 40-45 minutes. After about 30 minutes, check it and place a piece of foil over it if the top crust is getting brown too quickly.
Move pie pan to a wire cooling rack and allow it to cool for several hours.

Serving a storage:

The pie should cool completely before serving for at least 2 hours. If sliced when warm, the filling may spill out and not be set.
The pie may be stored at room temperature overnight.
Store leftovers in the refrigerator for up to 3 days.

Apple Blueberry Pie

5 from 1 vote

Print Recipe

Prep Time:20

Cook Time:45

Ingredients

Shortbread Pie Crust

2 cups all-purpose flour 250 grams
½ cup sugar 100 grams
½ teaspoon salt
1 cup unsalted butter 227 grams or 2 sticks, at room temperature
1 tablespoon vanilla extract

Apple Blueberry Filling

2 cups 330 grams fresh blueberries
2 lbs about six apples, baking apples sliced, cored, seeds removed
2 tablespoons butter unsalted
1 cup 200 grams of granulated sugar
1 medium lemon freshly squeezed seeds removed
2 tablespoons cornstarch more if pie filling is very soupy

Pie Topping

1 homemade or store-bought pie crust or crumble topping
1 egg white for brushing if using pie crust

Instructions

Shortbread Pie Crust

Preheat oven to 400 degrees F or 204 C
Prepare pie mold by greasing generously with butter or spraying with baking spray
In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream butter, salt, vanilla, and sugar for 2 to 3 minutes or until the butter has taken on a deeper yellow color; that’s a good indicator that your ingredients are creamed
Sift in flour, and stir well, eventually using your hands to create a dough
Press the dough into the prepared pie pan and fork with holes to prevent the butter from bubbling. Bake in the preheated oven for 10 minutes minutes. Your cookie will still be soft and fluffy. It will harden more once removed from the oven. While it's in the oven, make your pie filling. Keep oven heated

Apple Berry Filling

Simmer berries, apples sugar, and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally.
Add in your cornstarch, gently mix in with the apples and berries to prevent mashing them, and check the consistency. It should be thick and gel like. If it's too soupy, gently sprinkle cornstarch and mix until thickened.
Remove from heat and stir in the butter. Allow it to cool for 10 minutes.
Pour on top of the shortbread cookie crust.
This recipe is versatile, you can make a simple crumble topping, like from our pumpkin shortbread bars, or use a homemade or storebought pie crust.

Pie Crust Top

And pie crust top. If not using a lattice top, poke holes in the top to allow steam to escape.
Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with coarse sugar, if desired.

Bake

Bake at 400 degrees F for 40-45 minutes. After about 30 minutes, check it and place a piece of foil over it if the top crust is getting brown too quickly.
Move pie pan to a wire cooling rack and allow it to cool for several hours.

Notes

Serving a storage:

The pie should cool completely before serving for at least 2 hours. If sliced when warm, the filling may spill out and not be set.
The pie may be stored at room temperature overnight.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Course: Pies & Bars

Cuisine: American

Keyword: apple berry pie, apple blueberry pie, summer apple pie, unique apple pie

Servings: slices

Calories: 327kcal

Author: sarah

Apple Blueberry Pie