Apple Blueberry Pie
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.
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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
Calories: 327kcal | Carbohydrates: 32g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Potassium: 55mg | Fiber: 1g | Sugar: 11g | Vitamin A: 640IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
Servings: 10 slices
Calories: 327kcal