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Ingredients
Scale
- 2 Pie crusts (homemade or store-bought for a double-crust pie)
- 2 medium Granny Smith apples (peeled, cored, and thinly sliced)
- 2 medium Honeycrisp apples (peeled, cored, and thinly sliced)
- 2 cups fresh blueberries (or frozen, unthawed)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (cut into small cubes)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- Coarse sugar (for sprinkling, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the bottom crust in a 9-inch pie dish.
- Mix Granny Smith and Honeycrisp apples with blueberries, sugars, cornstarch, lemon juice, zest, cinnamon, nutmeg, and salt.
- Spoon the fruit mixture into the prepared crust and dot with butter.
- Top with the second crust, sealing the edges and cutting slits for steam.
- Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 30-40 minutes.
- Cool on a wire rack for at least 2 hours before serving.
Notes
Prepare the filling a day ahead to enhance flavor.
A mix of sweet and tart apples works best.
Keep crust ingredients cold for a flakier texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 3
- Cholesterol: 30