Apple Blueberry Pie Recipe

This Apple Blueberry Pie 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.

Course Dessert

Cuisine American

Keyword apple blueberry pie, apple blueberry pie recipe, Apple Dessert, apple dessert recipe, blueberry dessert, blueberry dessert recipe, blueberry pie recipe, fruit dessert recipe, fruit desserts

Prep Time 45

Cook Time 1

Resting Time 2

Total Time 3 45

Servings servings

Calories 579kcal

Author Janine Waite

Ingredients

Pie Crust

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

Pie Filling

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
½ tsp ground cinnamon
¼ tsp nutmeg

Instructions

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.
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.

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.
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 strips
Repeat 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.

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.

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