This delicious Jamie Oliver apple blueberry pie is a perfect balance of sweet and tart flavors, wrapped in a buttery, flaky crust. Juicy apples and fresh blueberries combine with warm cinnamon and a hint of lemon for a rich, comforting filling. Topped with a golden lattice crust, this homemade pie is an easy and impressive dessert for any occasion!
Ingredients Needed
For the crust:
- All-butter pie crust (yields 2 crusts: 1 for the bottom, 1 for the lattice top)
For the filling:
- 750g / 6 cups apples, peeled, cored, and thinly sliced (a mix of tart & sweet apples)
- 340g / 2 cups fresh blueberries
- 110g / ½ cup granulated sugar
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 3 tbsp cornstarch (cornflour)
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the topping:
- 1 large egg, beaten with 1 tbsp milk (for egg wash)
- Turbinado sugar (coarse sugar) for sprinkling
How To Make Apple Blueberry Pie
- Preheat the oven: Preheat the oven to 400°F (204°C).
- Prepare the crust: Roll out one disc of pie dough for a 9-inch (23cm) pie dish. Carefully fit the dough into the bottom and sides, leaving a 1-inch (2.5cm) border. Trim the excess and crimp the edges. Refrigerate.
- Prepare the lattice top: Roll out the second disc into a circle 3 inches (7.5cm) larger than your dish. Cut into 1-inch (2.5cm) strips using a pastry cutter or sharp knife. Chill while making the filling.
- Make the filling: In a large bowl, mix apples, blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Stir well and pour into the chilled pie crust.
- Assemble the lattice: Lay half of the dough strips parallel over the filling, leaving a ¾-inch (2cm) gap between each. Fold back every other strip, place a perpendicular strip across the pie, and repeat the process to create a woven pattern. Trim excess dough and press to seal with the crimped edge.
- Bake the pie: Brush the lattice top with egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet and bake in the lower third of the oven for 20 minutes at 400°F (204°C). Reduce the heat to 375°F (190°C) and bake for another 40 minutes, until golden and bubbling.
- Cool and serve: Let the pie cool completely before slicing. Serve on its own or with a scoop of vanilla ice cream!
Recipe Tips
- Use a mix of apples: Combining tart apples (like Granny Smith) with sweet apples (like Honeycrisp) gives the perfect balance of flavor and texture.
- Keep the dough cold: Cold pie dough bakes into a flakier crust. Chill it for at least 30 minutes before rolling and again before baking.
- Prevent a soggy bottom: Sprinkle a thin layer of cornstarch or ground almonds on the bottom crust before adding the filling to absorb extra juices.
- Make a perfect lattice top: Chill the dough strips before weaving to keep them from stretching or breaking while you work.
- Let the pie cool completely: Allowing the pie to cool for at least 3 hours helps the filling set properly, making slicing easier.
How To Store Leftovers?
- Refrigerate: First, let the leftover apple blueberry pie cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. Keep it in the fridge for up to 4 days.
- Freeze: Wrap the pie tightly in plastic wrap and then in foil to prevent freezer burn. Store it in the freezer for up to 3 months. Before serving, thaw it overnight in the fridge. This pie is best enjoyed chilled or at room temperature.
Nutrition Facts
Serving Size: 1 slice (1/8 of 9-inch pie)
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 7g
- Total Carbohydrate: 50g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 3g
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