This Apple Blueberry Pie Recipe with caramel sauce offers a delightful blend of flavors and textures, making it a hit among dessert lovers. The surprise caramel adds a unique touch that elevates the traditional apple blueberry pie to a more indulgent and unforgettable treat.
Apple pies are absolutely incredible, and when you introduce blueberries into the mix, you create a unique fusion of flavors that makes this recipe exceptional.
I absolutely enjoy experimenting in the kitchen, especially with recipes, and this time, I decided to add a unique twist to the classic apple blueberry pie. Caramel sauce has always been a delightful fall treat, and its pairing with apples is a timeless combination.
Inspired by this delicious duo, I couldn’t resist incorporating caramel sauce into the pie filling. After all, what’s better than the sweet, buttery caramel mingling with the tender apples and juicy blueberries in a warm and comforting pie?
I must say, the result was beyond my expectations! The rich caramel infused throughout the fruit filling brought an indulgent sweetness and a delightful surprise to each mouthful. It’s a true celebration of flavors and textures, making this apple blueberry pie stand out among traditional recipes.
Here are some of my favorite fruit dessert recipes:
Be sure to explore my friend’s collection of apple dessert recipes as part of a delightful blog hop!
So let’s dig into this apple pie recipe.
Here’s Why I Love this Apple Blueberry Pie!
- Irresistible Caramel Twist: This caramel sauce in this recipe adds a unique and distinctive taste to the apple blueberry pie. Unlike traditional fruit pies, the caramel infuses the filling with a rich, buttery sweetness.
- Unique and Memorable Dessert: This apple blueberry pie with caramel sauce offers a unique twist on the classic apple pie, making it a memorable and stand-out dessert.
- Balanced Sweetness: Unlike overly sweet desserts, this recipe allows you to adjust the sweetness to your taste. Allowing the caramel sauce to sweeten the pie filling adds sweetness without overpowering the fruit’s natural flavors.
- Comforting Fall Flavors: The warm and comforting blend of apples, blueberries, cinnamon, and nutmeg evokes the coziness of fall. It’s the ideal dessert to enjoy on chilly evenings or to share with loved ones during autumn gatherings.
- Time Saver: This recipe is perfect for both experienced bakers and beginners, as it offers ease and versatility. Using store-bought caramel sauce and pre-made pie crust saves you time in the kitchen while delivering a delicious homemade taste.
How to Make This Apple Pie Recipe
So, this recipe is pretty easy, and if you’re not up for making a lattice pie crust, no worries! You can just top it with rolled-out pie dough. But hey, if you’re up for the challenge, go ahead and give the lattice design a shot. It adds a pretty touch to the pie without being too hard to do.
Here are the Ingredients You’ll Need
- Flour: Provides the structure for the pie crust, giving it strength and stability when combined with other ingredients.
- Shortening: shortening brings a flaky texture to the pie crust while ensuring it’s tender and easy to work with.
- Salt: Enhances the pie crust’s overall flavor, balancing the filling’s sweetness and adding depth to the dough.
- Egg: The well-beaten egg adds richness and color to the crust, enhancing its flavor and providing a lovely golden hue when baked.
- Vinegar: The addition of vinegar contributes to the tenderness of the crust by slightly inhibiting gluten development, resulting in a delicate and melt-in-your-mouth pastry.
- Water: Binds the dry ingredients together, helping to form the dough while keeping the butter cold, which is essential for achieving a flaky texture.
- Apples: Provide a firm and slightly tart base for the pie filling, offering a delicious contrast to the sweetness of the other ingredients.
- Blueberries: Add juiciness, vibrant color, and a burst of sweetness to the pie filling, complementing the flavor of the apples.
- Brown Sugar: Imparts a rich, caramel-like sweetness to the filling, enhancing the overall taste and providing a warm depth of flavor.
- Store-Bought Caramel Sauce: Introduces a luxurious and indulgent element to the pie filling, infusing it with a delectable buttery sweetness.
- Cornstarch: Acts as a thickening agent, binding the fruit juices and caramel sauce together to create a cohesive and luscious filling.
- Almond Extract: Adds a subtle nutty flavor that enhances the fruity notes and elevates the overall taste of the pie.
- Lemon Juice: Balances the sweetness of the filling, brightens the flavors, and prevents the apples from oxidizing and turning brown.
- Cinnamon: Adds a warm and aromatic taste to the pie filling, enhancing the flavor of the fruits.
- Nutmeg: Provides a subtle and earthy spiciness to the pie filling, complementing the other flavors and contributing to the overall complexity of the dessert.
- Egg: The egg in the egg wash provides a glossy and shiny finish to the top crust, enhancing the visual appeal of the pie and creating an appetizing appearance.
- Milk: Adding milk to the egg wash helps to thin it out slightly, making it easier to apply evenly on the crust, and also contributes to a light browning and added richness to the crust’s color and flavor.
- Coarse Sugar: When sprinkled on top of the egg-washed pie crust, coarse sugar adds a sparkling and crunchy texture, enhancing the presentation and providing a delightful sweetness that complements the pie’s flavors.
How to Make the Pie
Step 1 – Preheat your oven to 375 degrees F
Step 2 – Make Pie Crust
Sift flour and measure, and sift into a bowl with the salt.
Add the shortening to the flour mixture. Using a pastry blender or your fingers, cut the shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Combine the beaten egg with the vinegar and water in a small bowl. Drizzle over the flour mixture. Mix, and if you need to add water add one tablespoon at a time.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, making sure the dough hangs over the edges.
Roll out the second dough disc into another 12-inch circle and cut it into strips to create a lattice pattern.
Trim any excess dough from the edges and crimp the edges to seal the pie.
Step 3 – Making Pie Filling
Slice and measure apples. Pour them into a strainer and place a bowl underneath to catch the juices. Sprinkle with sugar and drizzle fresh lemon juice on the apples. Mix and let sit for about an hour or more.
After the apple slices have released some extra water, remove them from the strainer and place them in a large mixing bowl. I patted mine down with a paper towel to remove the last bit of moisture.
Combine the sliced apples, blueberries, brown sugar, cornstarch, almond extract, lemon juice, cinnamon, and nutmeg. Toss everything together (using a rubber spatual) until the fruit is evenly coated.
Add the caramel sauce over the fruit mixture and gently toss to incorporate the caramel throughout the filling.
Add pie filling into the pie crust, spreading it out evenly.
Step 4 – Create Lattice Top
Create a lattice pattern with the pie dough strips. My strips were about 1 inch wide, but you can make it any size.
Brush lattice crust with egg wash and sprinkle with coarse sugar.
Step 5 – Bake Pie
Preheat oven to 375°
Place the pie on a baking sheet to catch any potential spills. Bake for about 40 minutes with the tin foil over the pie. Then remove the foil and bake for the last 20 minutes until the crust is golden and the pie is baked. You want the pie filling to bubble the last 10 minutes of baking.
If you need to place the tin foil back on to prevent the crust from burning, then do this.
Remove the baked pie from the oven and allow it to rest for at least 1-2 hours before serving.
Apple Blueberry Pie Recipe
- 3 cups flour sift and measure
- 1 tsp salt
- 1¼ cup shortening I use Crisco
- 1 egg Well beaten
- 1 tbsp vinegar
- 4 tbsp water
- coarse sugar Sugar for sprinkling on crust
Egg Wash – For Crust
- 1 egg whisked
- 1 tbsp milk or water
- 3 cups apples peeled and sliced
- 3 cups fresh blueberries
- 1 tbsp brown sugar
- ½ cup caramel sauce
- 4 tbsp cornstarch
- 1 tsp almond extract
- 1 tsp lemon juice
- Sift flour and measure, and sift into a bowl with the salt. Add the shortening to the flour mixture. Using a pastry blender or your fingers, cut the shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.Combine the beaten egg with the vinegar and water in a small bowl. Drizzle over the flour mixture. Mix, and if you need to add water add one tablespoon at a time.
- Divide the dough into two equal parts.
- On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, making sure the dough hangs over the edges.Roll out the second dough disc into another 12-inch circle and cut it into strips. Set aside for later for the lattice.
- Slice and measure apples. Pour them into a strainer and place a bowl underneath to catch the juices. Sprinkle with sugar and drizzle fresh lemon juice on the apples. Mix and let sit for about an hour or more. After the apple slices have released some extra water, remove them from the strainer and place them in a large mixing bowl.
- Combine the sliced apples, blueberries, brown sugar, cornstarch, almond extract, lemon juice, cinnamon, and nutmeg. Toss everything together until the fruit is evenly coated.Add the caramel sauce over the fruit mixture and gently toss to incorporate the caramel throughout the filling.Add pie filling into the pie crust, spreading it out evenly.
Lattice Pie Crust
- Lay half the strips vertically on the pie filling, evenly spaced apart.Fold back every other vertical strip to the halfway point.Lay one horizontal strip across the unfolded vertical strips.Unfold the folded vertical strips over the horizontal strip.Fold back the remaining vertical strips.Lay another horizontal strip across the unfolded vertical stripsRepeat the unfolding vertical strips over the horizontal strip until you create a lattice pattern.Trim any excess pie crust from the edges and fold over the bottom crust. Blend and seal the two layers of crust and then crimp the edges.
Finish Top of Pie
- Brush the lattice crust with the egg wash. Sprinkle coarse sugar over the lattice. Cover the pie lightly with tin foil.
- Preheat oven to 375°
- Place the pie on a baking sheet to catch any potential spills. Bake for about 40 minutes with the tin foil over the pie. Then remove the foil and bake for the last 20 minutes until the crust is golden and the pie is baked. You want the pie filling to bubble the last 10 minutes of baking. If you need to place the tin foil back on to prevent the crust from burning, then do this.
- Remove the baked pie from the oven and allow it to rest for at least 1-2 hours before serving.
Pie Baking Tips
Though it might sound surprising, preparing fruit pies can be a tad challenging. But here are some useful tips to troubleshoot common issues you may face while making them.
- Choose the Right Apples: Opt for firm and tart apples like Granny Smith or Honeycrisp, as they hold their shape well during baking and contrast the sweetness of the blueberries and caramel.
- Thicken the Filling: To prevent a runny filling, use cornstarch or tapioca flour in the fruit mixture. These thickeners absorb excess moisture while baking, resulting in a more consistent and firm filling.
- Chill the Pie Crust: After preparing the pie crust, refrigerate it for at least 30 minutes before assembling it. Chilled crusts hold their shape better during baking and result in flakier pastry.
- Prevent Soggy Bottoms: To avoid a soggy bottom crust, brush the bottom of the pie crust with a thin layer of beaten egg white before adding the filling. This creates a barrier that helps keep the crust crisp.
- Vent the Top Crust: If using a full top crust, remember to create several small slits or cutouts on top of the pie to allow steam to escape. This prevents the filling from bubbling over and ensures even baking.
- Rest Before Serving: Allow the pie to cool and set for at least 2 hours before slicing and serving. This resting time allows the filling to firm up and flavors to meld, resulting in a neater and more enjoyable slice.
- Burning Crust: To prevent the pie crust topping from burning while baking, cover it with a pie crust shield or aluminum foil. This shield will act as a barrier, protecting the crust from excessive browning while allowing the filling to cook through.
A List of Apples That Are Good For Baking
- Granny Smith: Granny Smiths are ideal for apple pies as their tartness holds up well during baking, providing a nice contrast to the sweetness of the filling. I went with Granny Smith apples because they have minimal liquid content.
- Fuji: Fujis are suitable for apple pies as they have a pleasing sweet-tart flavor and maintain their shape during baking.
- Honeycrisp: Honeycrisps work well for apple pies with their sweet and juicy characteristics, creating a delightful texture and flavor.
- Golden Delicious: Goldens are good for apple pies, delivering a mellow sweetness and tender texture when baked.
- Red Delicious: Red Delicious apples are not the best choice for apple pies as they tend to become mushy when baked and lack the necessary tartness.
- Jonagold: Jonagolds are great for apple pies, combining the best attributes of Jonathan and Golden Delicious apples, offering a well-balanced flavor and texture.
- Braeburn: Braeburns are suitable for apple pies as they hold their shape, providing a sweet and slightly tart taste.
- Cortland: Cortlands are good for apple pies with crisp texture and mildly tart flavor.
- Honey Gold: Honey Golds work well for apple pies, featuring a honey-sweet taste and maintaining their firmness during baking.
- Pippin: Yes, they are suitable for apple pies, offering a tangy taste that enhances the overall flavor of the filling.
- Pink Lady: Pink Ladys are excellent for apple pies, providing a delightful sweet-tart balance and a firm texture that holds up during baking.
How to Make a Lattice Pie Crust
- Roll out the bottom pie crust and place it in the pie dish.
- Roll out the second pie crust and cut it into even strips using a sharp knife or pizza cutter.
- Lay half the strips vertically on the pie filling, evenly spaced apart.
- Fold back every other vertical strip to the halfway point.
- Lay one horizontal strip across the unfolded vertical strips.
- Unfold the folded vertical strips over the horizontal strip.
- Fold back the remaining vertical strips.
- Lay another horizontal strip across the unfolded vertical strips.
- Repeat the process of unfolding the vertical strips over the horizontal strip until you’ve created a lattice pattern.
- Trim any excess pie crust from the edges and crimp to seal.
Why is my Apple Pie filling runny?
Honestly, I’ve been grappling with this problem for some time. My family is well aware of my persistent cooking nature. In fact, I went all out and made countless apple blueberry pies in my quest to crack the code of the perfect pie setting. If you’ve ever dabbled in fruit pies, you know the struggle of dealing with runny fillings.
Fruits tend to be bursting with natural juices, and when you bake them, they tend to release excess liquid. That’s where my experimentation came in, and I picked up a few key insights while tinkering with this recipe.
Here are a few things I learned:
- Given the juiciness of apples, opting to precook them can be a smart move.
- After slicing the apples, allowing them to sit for a while can release some natural juices. Drain off this excess liquid before assembling the pie.
- Once the pie filling starts bubbling, extend the baking time by an extra 10 minutes.
- The choice of apples significantly influences the level of juiciness in the pie.
- Ensure that the pie is baked for a minimum of one hour.
- Allow your pie to cool for about 1 hour before cutting into it. You’ll be tempted to dig in, but if you want a set-up pie, hold off!
- It’s recommended to incorporate cornstarch or flour into your pie filling mixture.
One Last Note About Soggy Bottom Crusts
f you’re a fan of The Great British Baking Show, you’ve probably noticed Paul Hollywood’s obsession with avoiding a soggy bottom pie crust. This happens when the crust is undercooked and lacks that desirable crispness.
While baking a few pies with this issue is alright, if you want to conquer this baking challenge, here are some helpful tips.
- Pie tins with holes on the bottom, known as perforated pie pans, can help prevent a soggy bottom crust. These pans allow air to circulate underneath the crust while baking, promoting better heat distribution and helping to evaporate excess moisture, which results in a crisper and less soggy crust.
- A Pie pan with a ridged bottom allows air to circulate underneath your bottom crust, helping the pie bake evenly, and its bottom become crispy and brown. This pan is your solution if you’ve ever struggled with a pale, soggy bottom crust.
- Add a thin layer of egg wash: Brush the bottom of the unbaked pie crust with a thin layer of beaten egg, which acts as a moisture barrier and helps keep the crust crisp during baking.
Check out my friend’s apple dessert recipes!
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I’m seriously thrilled to be putting this pie recipe out there today—what a moment! All those hours of hard work have totally been worth it. It’s such an awesome feeling to have cracked the code on making the absolute best fruit pie!
Thanks so much for checking out my Apple Blueberry Pie recipe! I hope you have a chance to make this tasty recipe!
Photo Credits: MyPhotography.com