Apple and Blueberry Pie Recipe served in a metal pie dish and a large metal dessert spoon on a blue board

Apple and blueberry patchwork pie

  • serves 6
  • Easy

Check out our impressive sweet pie packed with Bramley apples and juicy blueberries. Ready in less than an hour, this easy pie recipe uses croissant dough to give it an extra flaky top



  • bramley apples 750g, peeled, cored and thinly sliced
  • blueberries 300g
  • cornflour 2 tbsp
  • soft light brown sugar 150g
  • ground cinnamon ½ tsp
  • fresh nutmeg grated to make ¼ tsp
  • lemon ½, zested
  • Jus-Rol croissant dough 350g pack
  • egg 1, beaten
  • demerara sugar 1 tbsp
  • vanilla ice cream to serve


  • Step 1

    Heat the oven to 190/fan 170C/gas 5. Put the apples, blueberries, cornflour, brown sugar, cinnamon, nutmeg and lemon zest into a pan. Cook over a medium heat for 10 minutes or until the blueberries have released some juices and they are starting to thicken. Tip into a round 25cm baking dish or tin.

  • Step 2

    Unroll the croissant dough, and cut into rough squares. Cover the surface of the pie with the dough, patchworking so there are no gaps. Brush the surface with beaten egg, then sprinkle with the demerara sugar. Bake for 25-30 minutes or until golden on top and the filling is bubbling at the edge. Serve with vanilla ice cream.

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Nutritional Information

  • Kcals 475
  • Fat 20.8g
  • Saturates 11.4g
  • Carbs 64.2g
  • Sugars 46.6g
  • Fibre 3.7g
  • Protein 6g
  • Salt 0.9g