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Blue Apple Pie

Makes 8 slices


For the pie:

  • 1 frozen deep dish piecrust slightly thawed
  • 1/2 cup sugar
  • 2 tbsp flour
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp salt
  • 2-3 cups Granny Smith apples peeled and sliced
  • 1 tsp lemon juice
  • 1 can blueberry pie filling
  • 1/4 stick 1/8 cup cold butter, cut into pieces
  • whipped cream or ice cream for serving

For the crumble topping:

  • 1 cup flour
  • 1/2 cup cold butter cut into pieces.
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon


  • Preheat oven to 350 degrees.
  • I roll out my piecrust and fit into my large 9 inch pie dish. You can also buy the frozen pie crust already in the tin.
  • In a large bowl mix together sugar, flour, and spices.
  • After you peel and slice your apples add them to a bowl and toss with lemon juice to keep from browning.
  • Add the apples to the bowl of ingredients and toss to coat.
  • Now add the blueberry pie filling and mix in.
  • Spread filling into the pie shell.
  • Add the pieces of cold butter on top of the filling.
  • Place the pie on a baking sheet in case it overflows.

To make the crumble:

  • Add flour, cut up butter , brown sugar, and cinnamon to a food processor.
  • Blend until it is it mixed well and in small pieces.
  • Sprinkle the crumble all over the top of the pie, patting on and covering as much as possible.
  • You can cut a couple slits in the top of the pie for venting if you need to.
  • Baked the pie until it is golden brown and the apples are tender, about 1 hour to 1 hour 15 minutes.
  • Remove and let cool before slicing.
  • Serve with scoops of ice cream or whipped cream.


Recipe for author Joanne Fluke.