Rustic pies like this Rustic Blueberry Apple Pie are an easy way to have a dessert made with fresh fruit without all the fuss.
Fresh blueberries. Fresh apples. A crisp crust.
Pies are great, but rustic pies are great AND easy. There’s no worrying about arranging the crust just right in the pan and no crimping or stretching.
Are you familiar with the rustic style of pies? Sometimes called galettes, they don’t require any special techniques or equipment to make.
Instead, you simply lay out the uncooked pie crust on a parchment-lined baking sheet, mix up the pie filling and pile it on. Then the edges of the pie crust are folded in and you’re done. You can be as neat or rough as you want with the folding, as long as you create a lip to catch the pie filling.
Now, you’re ready to bake!
And when the pie finishes baking, slice it as normal and dig in.
Seriously, making this Rustic Blueberry Apple Pie couldn’t be easier. But don’t take my word for it. Try it yourself.
You can find this recipe in the Dessert section of my newest cookbook, Easy Frugal Cookbook. You’ll love this book full of 100 recipes with 10 ingredients or less created with budgets in mind.
Easy Frugal Cookbook will be released by Rockridge Press on July 7, but you can preorder your copy now. And friends, preordering helps so much because it signals to the internet gods that people are interested in this book — leading to even more orders. So I super appreciate everyone who does so.
- 1 refrigerated pie crust
- 1 cup frozen blueberries
- 1 Granny smith apple, diced
- 2 tablespoon sugar
- 1 tablespoon cornstarch
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll out the pie crust on the baking sheet.
- In a mixing bowl, stir together the blueberries, apple, sugar, and cornstarch. Spread in the center of the pie crust. Fold the edges of the pie crust up and around the filling.
- Bake for 30-35 minutes, until the fruit is cooked and the crust is golden brown.
Budget Trick: No plans to use the second pie crust? Freeze it for later. It will last about 4
to 6 months in the freezer.