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A slice of crispy baked apple blueberry pie with whipped cream on top.

Apple Blueberry Pie

With its flaky golden pastry and sweet fruity filling, this apple blueberry pie is the perfect comforting dessert.
5 from 3 votes
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Course: Dessert
Cuisine: pies, western
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8 serves
Calories: 268kcal
Cost: $5

Equipment

  • Food processor
  • Stove-top or Thermomix
  • Oven

Ingredients

For the pastry:

  • 300 g (2 cups) plain flour
  • 45 g (3tbs) caster sugar
  • 150 g butter chopped
  • 2-3 tbs ice cold water

For the filling:

  • 7-8 apples peeled and sliced into 1cm slices, or 800g canned pie apple (see notes)
  • 2 tbs water only for conventional method
  • 70 g (⅓ cup) raw sugar
  • 1 tbs lemon juice
  • 1 tsp cinnamon
  • 255 g (1 ½ cups) blueberries frozen or fresh
  • 1 ½ tbs cornflour
  • 1 egg lightly beaten
  • 3 tbs raw sugar for sprinkling

Instructions

Conventional Method

  • To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
  • Slowly add the iced water and mix until a smooth dough forms. Knead the dough into a ball on a lightly floured surface.
  • Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes.
    If using store-bought pastry sheets, place them onto the bench to defrost.
  • Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.
  • Meanwhile, place the apples and water into a saucepan over medium high. Stir occasionally for 5 minutes or until the apple has just started to soften.
  • Mix through the sugar, lemon juice, cinnamon and blueberries.
    Stir through the cornflour and cook for 1-2 minutes or until the cornflour has thickened the juices from the fruit. Set aside.
  • Divide dough into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick.
  • Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
  • Drain any excess liquid from the apple mixture. Add the apple blueberry mixture to the pie dish and spread out evenly.
  • Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
  • Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).
  • Cut 3-4 slits (or cut out a shape) into the top of the pastry - this allows the steam to escape.
  • Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

Thermomix Method

  • To make the pastry, place the flour, sugar and butter into the Thermomix bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs).
    Add the iced water and knead for 2 minutes on Interval speed.
  • Knead the dough into a ball on a lightly floured surface, wrap in plastic wrap and place into the fridge for at least 30 minutes.
    If using store-bought pastry sheets, place them onto the bench to defrost.
  • Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.
  • Place the apple slices into the Varoma dish. Fill the Thermomix bowl with 500g water and cook for 15 minutes, Varoma temperature, Speed 2.
  • Sprinkle over the sugar, lemon juice, cinnamon and blueberries and mix to combine. Stir through the cornflour.
  • Divide the dough into 2 portions (⅔ for the base and ⅓ for the top) and then roll out each portion until 3-5mm thick.
  • Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
  • Drain any excess liquid from the apple mixture. Add the apple and blueberry mixture to the pie dish and spread out evenly.
  • Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
  • Brush the lightly beaten egg over the top of the pie. Sprinkle over the remaining raw sugar (optional).
  • Cut 3-4 slits (or cut out a shape) into the top of the pastry.
  • Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

Notes

RECIPE NOTES & TIPS:
  • Types of apples to use - Granny Smiths are generally considered the best apples to use for apple pie. They don’t go as mushy as some other varieties and their tartness is the perfect contrast to the sweet pastry. You can however use any type of apple you like! I’ve also used Pink Lady and Jonathan apples, although Granny Smith are my favourite pie apple. Alternatively, if you want to save time, you can use canned pie apple.
  • If you use canned pie apple - you can place the apples directly from the can into the pastry base (no need to cook them). Sprinkle with the blueberries, add the pastry top and bake. 
  • Blueberries - fresh or frozen blueberries can be used. There's no need to defrost frozen blueberries. 
  • Store-bought pastry vs homemade pastry - if you’re short on time or don’t have a food processor or Thermomix, then by all means use store-bought pastry and be rest assured that your apple blueberry pie will still taste amazing. You can either use shortcrust pastry on the base and the top, or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe! 
  • NO need to blind-bake the pastry in my apple pie recipe!
  • Egg wash - before baking, I recommend brushing a lightly beaten egg over the top of the pastry. This gives the top a beautiful golden sheen with a lovely crispy texture. 
  • Sprinkling over raw (granulated) sugar - before baking gives the top a beautiful crunch when cooked. It also adds a little extra sweetness to the pie. 
  • Cut slits or cut out a shape - in the pastry top to allow steam to escape when baking the pie. 
  • All ovens are slightly different so here’s how to check to see if your pie is cooked: the pastry will be golden and firm when touched and the filling will be piping hot in the centre.
  • Storing -  blueberry and apple pie can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months. 

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 178mg | Fiber: 4g | Sugar: 29g | Vitamin A: 115IU | Vitamin C: 8.1mg | Calcium: 16mg | Iron: 0.3mg