I have made a lot of pies in the past few years. From your basic apple pie to pumpkin for Thanksgiving to blackberry in the summer. This mixture of sweet apples and slightly bitter blueberries made me a little nervous. That’s why I added the streusel topping–to sweeten it up a bit!

The thing is, there wasn’t anything bitter about the pie. It was perfection. The streusel topping added a wonderful extra sweetness to the pie but you could have just placed a plain piecrust on top instead. I was blown away by how delicious this fruit combination was and I would make this pie anytime, any season.

Simple Blueberry Apple Pie

Recipe by: Food Network’s Sunny Anderson, “Cooking for Real” 2010

Total Time: 1 hr 55 min
Prep Time: 20 mins
Inactive Time: 1 hour
Cook Time: 35 mins

Yield: 9″ pie (serves 6-8 people)

Ingredients

Crust:

• 1 1/4 cups flour, plus extra for dusting
• Pinch of salt
• 1 stick butter, cut into small cubes and frozen
• 1/4 cup ice water

Filling:

• 16 ounces fresh blueberries
• 1 Golden Delicious apple, cored, peeled and cut into 1/2-inch dice
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 2 tsp. fresh lemon juice
• Pinch of salt

Streusel Topping:

• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 stick unsalted butter, cut into small chunks
• ½ tsp ground cinnamon

Directions

1. Preheat the oven to 400ºF. For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.

2. Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.

3. Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan with a slight edge. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling.

4. Mix the streusel topping ingredients in a food processor until they form a large crumb consistency. Or use your hands to mix it all together and make the crumbs. Sprinkle over top the whole pie and gently press down on top.

5. Place on a baking sheet in the middle-rack of the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.