Blueberry Apple Pie

This Jack Skellington Blueberry Apple Pie is the perfect treat to serve during Halloween season. Made with an all-butter pie crust, juicy blueberries, crisp apples, and tossed with fragrant lemon zest and cinnamon sugar.

This Blueberry Apple Pie is loaded with plump blueberries and baked inside a flaky butter pie crust. Combined with tart apples and flavored with warm fall spices, like cinnamon and cardamom.

As the blueberries cook and begin to pop, they release all of natural juices, resulting in the most delicious jam-like consistency. Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.

For more Halloween inspired recipes, try my Strawberry Apple Pie, Spooky Black Velvet Halloween Cake and Pumpkin Bread with Cream Cheese Frosting.

Why This Recipe Works

• Combination of flavors- I use warm ingredients like brown sugar, cinnamon and cardamom. I also add some fresh lemon zest and lemon juice to brighten up all the flavors.
• Easy to make- This pie is great for beginners and doesn’t require any special ingredients or instructions.
• Blueberry apple filling- During baking, the blueberries release all their wonderful juices into the crisp apples and the marrying of the two flavors is absolutely heavenly.
• Fun for Halloween- Jack Skellington is the star of this pie. I trace a simple template over the pie crust and use an X-ACTO knife to cut out his face. It’s so easy and a lot of fun!

Ingredient Notes and Substitutions

• Homemade pie dough– This pie dough is so flaky, buttery and freezes beautifully. If you aren’t up to making homemade pie dough, feel free to use store bought.
• Blueberries- I use fresh blueberries for the best flavor and consistency.
• Apples- I typically always use Granny Smith apples for my pies because they are tart and help cut back some of the sugar. Also, they hold their shape very well when baked and do not turn to mush.
• Spices- I use both ground cinnamon and ground cardamom.
• Lemon- I love the freshness it adds to this pie. Use the zest and the juice to help elevate all the flavors.
• Sugar- I use a combination of white granulated sugar and dark brown sugar.
• Flour- As a thickening agent, I use all purpose flour.
• Egg wash- To get a shiny golden crust, I brush it with egg wash.

Step By Step Ingredients

STEP 1: Roll out bottom crust- Remove chilled dough from the refrigerator 30 minutes before rolling so that it becomes pliable. Lightly flour surface and roll dough into a circle, about ¼” thick. Place into a 9″ pie tin.

Lightly drape with plastic wrap and chill pie crust for 30 minutes inside refrigerator.

STEP 2: Roll top crust- In the same fashion as the bottom crust, roll dough into a circle, 1/4″ thick. Place dough onto a parchment lined cookie sheet and freeze for 20 minutes.

STEP 3: Make pie filling- Peel, core and chop apples into medium size pieces. In a bowl, add flour, white and brown sugar, cinnamon, cardamom, and lemon zest. Toss in blueberries and sliced apples.

Then, add lemon juice and vanilla extract. Last of all, toss ingredients until evenly coated.

STEP 4: Fill pie crust- Add filling inside chilled pie crust. Add dollops of butter on top of fruit.

Jack Skellington Pie Crust

STEP 1: Cut out top crust- Remove dough from the freezer onto a lightly floured surface, like a wooden cutting board. To make Jack Skellington, I simply printed a template I found online.

Place template on top of chilled pie dough. Using the tip of a knife or toothpick, gently press to trace the face onto the dough.

Remove template and use X-ACTO knife to cut out eyes, brows and mouth. Place top crust directly on top of the fruit filling.

STEP 2: Trim and crimp edges- Once you place the top crust over the fruit, press along the edge to seal the dough. Trim off excess dough with kitchen shears, leaving 3/4″ overhang from the edges of the pan.

Fold the dough under itself so the dough comes right to the edge of the pan. Flute the edges using your thumb and forefinger.

STEP 3: Brush with egg wash- Mix together 1 egg with 1 tbsp of water. Lightly brush the top of the pie crust with the egg wash. Sprinkle with granulated sugar.

STEP 4: Bake pie- Bake apple blueberry pie inside a preheated 350℉ oven for 50-60 minutes until bubbly and golden brown. Let cool before cutting into.

Expert Baking Tips

Make the pie crust ahead of time. I always like to have pie dough inside the freezer so I can grab it anytime I need it. My homemade pie dough freezes great but you can also use store bought if you’re pinched for time.

If you see the top of the pie crust is browning too quickly, you can loosely cover it with a piece of foil or parchment paper.

Don’t skip the egg wash. It gives the top crust a beautiful shine and golden color. Without it, the dough is dull and lackluster.

If possible, use fresh blueberries. Frozen fruit tend to have excess water which will change the consistency of the filling. You can substitute frozen blueberries. Just make sure to add 1 to 2 tsp of flour to accommodate the extra liquid.

Always chill your rolled pie dough before baking. This will prevent it from shrinking once it’s placed inside the hot oven.

Frequently Asked Questions

Storing and Freezing

This blueberry apple pie will keep covered at room temperature for up to 3 days. You can also refrigerate this pie for up to 5 days and reheat inside a toaster oven for 5-7 minutes until warmed though.

Avoid microwaving any leftovers as this will change the texture of the crust and make it soft.

Freezing

This baked pie can be frozen for up to 1 month inside the freezer. Bake and chill the pie completely and then double wrap with plastic wrap.

To thaw, place inside the refrigerator overnight. Let the pie sit at room temperature for 1-2 hours before serving.