Blueberry & Cinnamon Apple Pie


Blueberry & Cinnamon Apple Pie

A delicious idea for pie lovers, this blueberry and cinnamon apple pie is fruity with a dash of spice. The pie looks stunning with a latticed top and delicate pastry leaf detail. For blueberries at this time of year, we recommend using fruits from Spain or Chile as they are currently in season.

This gorgeous treat was made in our Stir It Up pie dish.


  • Pastry for a double 10-inch pie crust
  • 2 apples
  • 600g blueberries
  • 150g caster sugar
  • 1 tablespoon plain flour
  • ½ tsp ground cinnamon
  • 1 tablespoon butter
  • Egg wash for glazing


  1. Preheat the oven to 200°C.
  2. Line the Stir It Up pie dish with the pie crust.
  3. Peel, core and chop the apples. Add to a bowl with the blueberries.
  4. Mix sugar, flour and cinnamon. Sprinkle over the fruits.
  5. Pour the fruits mixture into the pie dish and dot with butter.
  6. Cut the remaining pastry into 1cm wide strips and lay over the filling to make a lattice top. With any extra pastry, style into small leaves and position onto the lattices for a gorgeous effect.
  7. Glaze the pastry with egg wash for a beautiful and glossy finish.
  8. Bake the pie for about 35-40 minutes or until the crust is golden brown (cover if browning too quickly or reduce the heat slightly).



Find the Stir It Up pie dish here.