Apple and Blueberry Pie

Apple and Blueberry Pie
8 servings

A summer favourite! Try our recipe for the perfect apple and blueberry pie.




2 ⅔
cup all purpose flour (750 ml)
tsp salt (1 ml)
cup unsalted butter, cut into pieces (125 ml)
cup cold vegetable shortening (125 ml)
cup + 2 tbsp. ice water


cup sugar (125 ml)
Tbsp cornstarch (45 ml)
Mutsu apple, peeled, cored and sliced
cup fresh blueberries (or frozen)
tsp lemon zest (5 ml)
Tbsp lemon juice (30 ml)
tsp ground cinnamon (5 ml)
tsp ground cloves (1 ml)
tsp ground cardamom (2 ml)
Pinch of salt


lady fingers, crushed
egg yolk, lightly beaten, for brushing
Tbsp demerrara or regular sugar, for sprinkling
Vanilla ice cream


Step 1

Preheat oven to 375 degrees F.

Step 2

Put the flour and salt into the bowl of a food processor. Add cold butter and shortening and pulse until mixture forms course crumbs. Slowly pour in the ice water while pressing the pulse button until the pastry begins to come together. Be sure not to over mix or the pastry will be tough. Turn out onto a work surface and pat together. Cut in half and form 2 discs. Wrap and chill the pastry for at least an hour.

Step 3

Combine the sugar with the cornstarch in a small bowl. Put the apples, blueberries, lemon zest, lemon juice, cinnamon, cloves and cardamom into a large bowl. Add the sugar and cornstarch mixture and some salt and toss to combine. Do not combine the filling until ready to assemble the pie.

Step 4

Roll one pastry disc, throwing a little flour onto the board and rolling pin to avoid sticking. Roll it into a 10 inch circle. Carefully roll the dough around the rolling pin and and then place it over the pie plate. Unroll the pastry so that it lies evenly in the dish, with about an inch of an overhang and then press the dough into the dish. Chill. Roll out the second disc into a 10 inch round and chill.

Step 5

Lightly brush the inside of the pie shell with some of the beaten egg and sprinkle the bottom of the pie shell with the crushed lady fingers.

Step 6

Assemble the filling and pour into pie shell mounding slightly in the centre. Carefully place the second round of pastry on top of the pie. Press the edges of pastry together around the top of the edge of the pie to seal, and crimp the edges in a decorative pattern. Cut a hole in the centre of the pie and some slits, to allow steam to escape and then brush with some more of the egg. Sprinkle with sugar.

Step 7

Place pie on a baking sheet and bake the pie on the lowest rack of the oven for 30 minutes. Reduce oven temperature to 350 degrees F and continue baking until the filling just starts to bubble and the crust is golden, about 20-25 minutes. Let cool at least 30 minutes before serving. Serve pie with some vanilla ice cream

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