Name: Apple, Pear and Blueberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: European
Ingredients: 8 oz or 225 g plain flour; 5 oz or 150 g cold butter, cut into small cubes; 4 Tablespoons Powdered Sugar; 1 large egg, beaten; 2 tbsp cold water; 1 Tablespoon of milk (for milk wash) or 1 egg, beaten; 1 Apple, peeled, cored and cubed; 1 Pear, peeled, Cored and cubed; 2 Tablespoons of Frozen Blueberries, or fresh; 2 teaspoons lemon juice; 4 Tablespoons of sugar, more or less to your taste; 4 tablespoons flour; 1 Tablespoons Butter

Apple, Pear, and Blueberry Pie. A delicious made from scratch homemade fruit pie recipe, using a variety of fruits leftover. Easy to follow instructions to make your own pastry

Apple, Pear and Blueberry Pie. Delicious served warm or cold with some whipped cream, ice cream or custard! Easy recipe too!

Apple, Pear and Blueberry Pie! I love pies! They are incredibly easy to make, and so flexible with the fillings. I often make a fruit pie when I have a variety of fruits leftover.

I've kept this pie quite 'rustic' in its appearance, simply because it is my grandmother's recipe, and that is how she taught me to make pies, they were never anything fancy with lots of decorations or fiddly pastry tricks.

I think the best fruit pies are when you make a simple filling with the fruits from your garden or any odd fruits you have leftover. Of course, you can shape the pastry how you want to and be as creative as you like!

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For this recipe, I made my own pastry, which takes about 7 minutes from scratch to rolling out and putting in the pie dish. It's a buttery, light and crumbly pastry, and easy to make.

For the filling, you can adjust the sweetness to your taste and also to the fruits you are using. I like the filling to be quite sharp, so I didn't add a lot of sugar, however, you go with what you prefer!

If you enjoy fruit pies, try our recipe for Mom's Homemade Apple Pie. It's really delicious! And something for a party, try these Mini Blueberry Pie Cookies. Easy to make and always popular with the kiddies!

Table of Contents 📋 hide

10) Apple, Pear and Blueberry Pie

11) Delicious Sweet Pie Recipes

Top Tips

It's really important you add the 4 tablespoons of flour to the filling mixture. This will absorb any juices which come out of the fruit during baking and will stop the bottom of your pie going soggy. We want a nice crisp and light base. So don't skip the flour!
Served warm with a blob of whipped cream, blueberry ice cream or custard, and you will certainly please your diners.
Once cooked, this pie will also freeze very nicely, in a sealed bag. Simply defrost and pop in the oven to heat through and it will be just like new again!

Prep time

15 minutes

Baking time

Approx 40 minutes

Serving size

6 Persons

Equipment

9 inch pie dish

Ingredients

The Pastry:

8 oz or 225 g plain flour

5 oz or 150 g cold butter, cut into small cubes

4 Tablespoons Powdered Sugar

1 large egg, beaten

2 tbsp cold water

1 Tablespoon of milk (for milk wash) or 1 egg, beaten

The filling:

1 Apple, peeled, cored and cubed
1 Pear, Peeled, Cored and cubed
2 Tablespoons of Frozen (or fresh) Blueberries
4 tablespoons flour
2 teaspoons lemon juice
4 Tablespoons of sugar (more or less to your taste)
1 Tablespoon Butter

Instructions

1. Make the pastry. You can use my handy recipe here for SHORTCRUST PASTRY. Once you have the pastry made, follow below.

2. Add all the filling ingredients to a bowl EXCEPT the butter and combine.

Apple Pear and Blueberry Pie, showing filling prepared — Make sure the fruits are all coated

3. preheat oven to 200 C / 400 F

4. Butter a 9-inch pie plate. Divide your pastry into two balls, and roll out 1 ball of pastry and put on a pie plate and bring the pastry up the sides of the dish so it overhangs. Use a knife and trim off any excess pastry.

Add the filling into the pie dish. Then add the butter on the top of the filling. Break up the butter and dot in around.

5. Brush rim with some milk. Roll out 2nd pastry ball (You can use the bottom of your dish to cut out the circle or a saucepan lid of the same size), and cover the pie, pressing along the rim with the back of a fork or crimp the edges to seal it well.

Whatever pattern you choose, make sure the top and base of the pastry are stuck together so you don't get any leakage.

Top Tips

You can use either milk or a beaten egg to brush the top of the pastry.

If using an egg wash, it will give you a more golden brown top.

I've shown you photos below of using both so you can see.

Apple Pear and Blueberry Pie, showing how to seal the edges of the pastry top to the sides, brushed with egg wash

7. Use a pair of scissors and make a few snips in the center of the pie to allow steam to escape when baking. Brush the surface all over with some milk.

You will have a little bit of pastry left over, so you can cut out some leaves or other shapes, even use a cookie cutter! and add those on top for decoration.

Apple Pear and Blueberry Pie, showing how to use up leftover pastry for decorating the top of pie — You can be as fancy or rustic as you like with the decoration!

Don't forget to brush the tops of those with a bit of milk too! Sprinkle all over with some sugar.

Apple Pear and Blueberry Pie, showing pastry top in place and brushed with milk

8. Bake for 40 minutes until the crust is golden and juices are bubbling.

*** If you want the filling to be soft, with no 'bite' to it, bake for a further 20 minutes, and cover with foil if you see it is going too brown on top.

Allow to cool for an hour or more, if you are serving straight from the pie dish.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Apple, Pear and Blueberry Pie

Yield: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Apple, Pear and Blueberry Pie. A delicious made from scratch homemade fruit pie recipe, using a variety of fruits leftover. Easy to follow instructions to make your own pastry

Ingredients

The Pastry:

8 oz or 225 g plain flour
5 oz or 150 g cold butter, cut into small cubes
4 Tablespoons Powdered Sugar
1 large egg, beaten
2 tbsp cold water
1 Tablespoon of milk (for milk wash) or 1 egg, beaten

The filling

1 Apple, peeled, cored and cubed
1 Pear, peeled, Cored and cubed
2 Tablespoons of Frozen Blueberries, or fresh
2 teaspoons lemon juice
4 Tablespoons of sugar, more or less to your taste
4 tablespoons flour
1 Tablespoons Butter

Instructions

Make the pastry. You can use our handy shortcrust pastry recipe. Once you have the pastry made, follow below.
Add all the filling ingredients EXCEPT the butter, to a bowl and combine.
Preheat oven to 200 C / 400 F. Butter a 9 inch pie plate. Divide your pastry in to two balls, and roll out 1 ball of pastry and put on pie plate and bring the pastry up the sides of the dish. Use a knife and trim off any excess pastry.
Add the filling into the pie dish.
Then add the butter on the top of the filling. Break up the butter and dot in around.
Brush rim with some milk. Roll out 2nd pastry ball (You can use the bottom of your dish to cut out the circle or a saucepan lid of the same size), and cover the pie, pressing along the rim with the back of a fork or crimp the edges to seal it well. Whatever pattern you choose, make sure the top and base of the pastry are stuck together so you don't get any leakage.
Use a pair of scissors and make a few snips in the center of the pie to allow steam to escape when baking. Brush the surface all over with some milk or beaten egg.
You will have a little bit of pastry left over, so you can cut out some leaves or other shapes, even use a cookie cutter! and add those on top for decoration. Don't forget to brush the tops of those with a bit of milk too! Sprinkle all over with some sugar.
Bake for 40 minutes until the crust is golden and juices are bubbling.
*** If you want the filling to be soft, with no 'bite' to it, bake for a further 20 minutes, and cover with foil if you see it is going too brown on top.
Allow to cool for an hour or more, if you are serving straight from the pie dish.

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Nutrition Information:

Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 378Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 169mgCarbohydrates: 53gFiber: 3gSugar: 19gProtein: 6g

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