Blueberry and Apple Pie
Celebrate the perfect pairing of tart apples and sweet, juicy blueberries with this irresistible Blueberry and Apple Pie. Featuring a buttery, flaky homemade crust that cradles a luscious fruit filling spiced with cinnamon, nutmeg, and a hint of lemon, this show-stopping dessert is a true delight for pie lovers. The filling strikes a beautiful balance between the natural sweetness of blueberries and the crisp texture of apples, with a touch of brown sugar caramelizing to perfection during baking. Finished with a golden egg-wash glaze and aromatic steam escaping from the decorative slits, this pie is as visually stunning as it is delicious. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own, this classic dessert is an absolute must-try for any occasion. Perfect for holidays, weekend baking, or a sweet end to a cozy family dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams All-purpose flour
- 200 grams Unsalted butter
- 50 grams Granulated sugar
- 60 milliliters Cold water
- 300 grams Blueberries
- 3 medium Apples (peeled, cored, and sliced)
- 100 grams Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 tablespoon Lemon juice
- 1 large Egg
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water a little at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
In another large bowl, combine the blueberries, sliced apples, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice. Mix until the fruit is evenly coated.
On a floured surface, roll out one disc of dough into a circle large enough to fit your pie dish. Transfer it to the dish and press gently into the edges.
Pour the blueberry and apple filling into the pie crust, making sure it is evenly distributed.
Roll out the second disc of dough and place it over the filling. Trim excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and 1 tablespoon of water. Brush this egg wash over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 532.8 g | 194% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 224.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 258 mg | 20% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
