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Wild Blueberry Apple Pie

Wild Blueberry Apple Pie

Recipe by Jen Bates for Wyman's


  • 1½ cups (180g) Wyman's Wild Blueberries
  • 2 ½ pounds (5-7) baking apples, peeled, cored, and thinly sliced
  • 2 tbsp lemon juice
  • ¼ cup (50g) sugar
  • ¾ cup (160g) brown sugar
  • ⅓ cup (47g) flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 3 tbsp (42g) butter
  • 1 tsp vanilla
  • 2 pie crusts, store bought or homemade, chilled
  • 1 egg
  • 1 tbsp water
  • Optional: 1 tbsp Wyman's Wild Blueberry Powder, egg


Mix the Wyman's Wild Blueberries, apples, lemon juice, and sugar together in a large pot. Allow to sit for 45-60 minutes.

Preheat oven to 400°F.

In a small bowl, mix the brown sugar, flour, cinnamon, nutmeg, ginger, and salt together. Add to the pot and mix well but gently. Place the pot over low-medium heat and cook, stirring often until mixture is steaming, the liquid has thickened, and the apples have softened slightly 10-15 minutes total. Remove pot from heat, add the butter and vanilla and then set aside to cool.

While the filling cools, roll out the pie crusts. The top crust can be done as a single sheet or woven. For a decorative weave and extra Wild Blueberry flavor sprinkle 1 tbsp Wyman's Wild Blueberry Powder on half of the lattice strips before weaving.

Pack the cooled filling into the bottom crust and top with the top crust being sure to seal all the way around the edges. Whisk the egg and water together to create an egg wash and brush onto the top crust. Place the assembled pie into the refrigerator to cool for 15-30 minutes.

Remove the pie from the refrigerator, place onto a baking sheet (to catch drips) and place into the oven. Bake for 55-65 minutes.

Remove the pie from the oven and place onto a cooling rack. Allow the pie to cool completely before slicing and serving.