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Blueberry Apple Pie

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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.

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STEP 1:  Combine chopped apples, blueberries, cinnamon, brown sugar, granulated sugar, cardamom, salt, lemon zest, lemon juice, and vanilla inside bowl.  Toss together.  

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STEP 2:  Add filling inside chilled pie crust. Add dollops of butter on top of fruit.

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STEP 3:  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.

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STEP 4:  Remove template and use X-ACTO knife to cut out eyes, brows and mouth. Place top crust directly on top of the fruit filling.

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STEP 5:  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 ¾" overhang from the edges of the pan.

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STEP 6:  Fold the dough under itself so the dough comes right to the edge of the pan. Flute the edges using your thumb and forefinger.

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STEP 7:  Mix together 1 egg with 1 tablespoon of water. Lightly brush the top of the pie crust with the egg wash. Sprinkle with granulated sugar.

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STEP 8:  Bake apple blueberry pie inside a preheated 350℉ oven for 50-60 minutes until bubbly and golden brown.

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