Apple Blueberry Cherry Pie Recipe: Tri-Fruit Filling With Crispy Lattice Top

This apple blueberry cherry pie recipe delivers the perfect balance of tart, sweet, and juicy flavors in every bite—all topped with a golden, crispy lattice crust that steals the show. 🍎 The secret lies in layering the fruits strategically: firm apples at the bottom for structure, juicy blueberries and cherries in the middle for bursts of flavor, and a light cornstarch-thickened filling to keep everything tender.

I’ve perfected this recipe over years of baking, ensuring the crust stays crisp while the filling stays lusciously moist.

The lattice top isn’t just decorative—it’s functional, allowing steam to escape while keeping the filling from overflowing. You can use a store-bought crust for convenience or roll out your own for that homemade touch, but either way, the crispy edges and flaky layers are non-negotiable.

What makes this pie truly special is the harmony of flavors: the apples add structure, the blueberries bring a bright tang, and the cherries deliver a deep, fruity richness that ties everything together.

By the time it emerges from the oven, you’ll have a pie with a caramelized, golden crust, a filling that’s just firm enough to slice neatly, and a fragrant aroma that fills your kitchen.

The lattice pattern adds a rustic charm while ensuring every forkful delivers that perfect mix of textures—crisp crust, juicy fruit, and a velvety sauce that coats your spoon. This isn’t just dessert; it’s a showstopper for holidays, potlucks, or any occasion where you want to impress.

Ready to bake? The process is straightforward, but the results are anything but basic. Whether you’re a seasoned baker or a beginner, this recipe delivers a pie that tastes like it came from a bakery—without the fuss. Let’s get started on creating your perfect tri-fruit masterpiece.

Ingredients for apple blueberry cherry pie

The perfect tri-fruit pie starts with these 13 ingredients—crisp apples, juicy berries, and a buttery lattice crust that'll make your kitchen smell like autumn.

The apples are non-negotiable—Granny Smiths give that perfect tartness, but Honeycrisp or Fuji work too. Trader Joe's has great pre-sliced apples if you're short on time, but fresh is always better. For the cherries, frozen pitted cherries from Costco save time, but fresh are worth the effort. The blueberries? Wild blueberries if you can find them—they're sweeter and hold up better. And don't skip the cornstarch: it's what makes this filling silky instead of gummy. I always buy Bob's Red Mill brand because it's consistent.

No Granny Smiths? Mix Honeycrisp and Fuji for similar tartness. Frozen cherries or blueberries? No need to thaw—just toss them in raw. Running low on vanilla? Almond extract at half the amount works in a pinch. The butter for the crust? European-style butter like Plugrá gives extra flavor, but regular unsalted works too. For the lattice, I use Pillsbury pie crust sometimes when I'm lazy, but homemade is worth it for that restaurant-quality crunch. And if you're worried about the filling being too runny, add an extra tablespoon of cornstarch—trust me on this.

This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, wrap tightly in plastic and it'll keep for 3 months. The lattice crust stays crispy for days if you store it properly—just avoid the microwave. To reheat, warm at 350°F for 10 minutes with a slice of bread on top to keep it moist. And if you make extras, freeze individual slices for quick desserts later.

Step-by-step instructions for apple blueberry cherry pie

Here's how to create a showstopping lattice pie with perfect fruit layers and that coveted crispy crust.

In a large bowl, combine the 4 medium Granny Smith Apples, 1.5 cups Blueberries, and 1.5 cups Pitted Sweet Cherries. Toss gently with 2 tbsp Lemon Juice to prevent browning. I like to work quickly here—apples oxidize fast, so have everything prepped before you start.

In a separate bowl, whisk together 1.75 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 0.25 cup Cornstarch, 1.5 tsp Ground Cinnamon, 0.5 tsp Salt, and 1 tsp Vanilla Extract. Sprinkle this dry mixture evenly over the fruit and toss until every piece is lightly coated. Let the mixture sit for 10 minutes—this gives the cornstarch time to start absorbing moisture, ensuring a velvety filling later.

Cut the 1 cup Unsalted Butter into ½-inch cubes and place in the freezer while you mix the dry ingredients. In a large bowl, combine 3.5 cups All-Purpose Flour and 0.5 tsp Salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

Drizzle in 0.25 cup Ice Water, 1 tablespoon at a time, gently mixing after each addition until the dough just comes together. It should hold when pressed but not be sticky. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour—this resting time is crucial for preventing a tough crust.

Preheat your oven to 375°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer to the dish and trim the edges, leaving that overhang intact. Sprinkle 2 tbsp Granulated Sugar evenly over the bottom crust—this creates a sweet, caramelized base.

Pour the fruit mixture into the crust, mounding it slightly in the center. Roll out the second dough disc and cut it into ½-inch wide strips for the lattice pattern. Weave the strips over the filling in a checkerboard pattern, leaving the center open—this allows steam to escape while keeping the top crispy. Brush the lattice with a beaten egg for extra shine.

Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes until the crust is deep golden brown and the filling bubbles gently at the edges. The lattice should look crisp and slightly puffed. If the edges brown too quickly, cover them with aluminum foil after 30 minutes to prevent burning.

Remove from the oven and let the pie cool for at least 2 hours before slicing—this resting period allows the filling to set properly and prevents a runny pie. The contrast of the warm filling with the crisp lattice is what makes this pie truly special. Serve with vanilla ice cream for the ultimate dessert experience!

Wine and beer pairings for apple blueberry cherry pie

White Wine Pairings

For this vibrant tri-fruit pie, I reach for a crisp Chardonnay from California's Sonoma Coast—its bright acidity cuts through the sweetness while complementing the tart apples and juicy berries. Look for one with minimal oak to avoid overpowering the delicate fruit flavors.

A Sauvignon Blanc from New Zealand also works beautifully, especially if it has citrus and herbal notes that echo the pie's lemon zest and cinnamon. 🍷

If you prefer something lighter, a Pinot Grigio from Italy's Alto Adige region offers a clean, mineral finish that lets the pie's flavors shine. Avoid heavy, oaked whites—they'll clash with the pie's fresh fruit profile.

For a budget-friendly option, La Crema Chardonnay or Kim Crawford Sauvignon Blanc are reliable choices that won't break the bank.

Red Wine Pairings

While this pie isn't traditionally paired with red wine, a light-bodied Pinot Noir from Oregon's Willamette Valley can be a surprising match. Its red fruit notes and earthy undertones harmonize with the cherries while the wine's acidity balances the pie's sweetness.

Choose a wine with low tannins—something like Domaine Serene Pinot Noir—to avoid overpowering the dessert.

For a bolder option, try a Gamay from Beaujolais, especially a Fleurie or Morgon—its juicy raspberry and violet flavors complement the blueberries beautifully. Just be sure to serve it slightly chilled (55-60°F) to enhance its refreshing qualities against the pie's richness.

Beer Pairings

A Belgian Witbier like Hoegaarden or Stella Artois is my go-to beer pairing—its citrusy coriander notes and light effervescence cleanse the palate between bites of pie. The wheat beer's crispness also helps balance the dessert's sweetness without competing.

For a more robust option, try a German Hefeweizen with its banana and clove aromas that complement the pie's spiced filling.

If you prefer hoppier beers, a session IPA with light citrus and floral hops (like New Belgium Voodoo Ranger) works surprisingly well. The bright acidity in these beers mirrors the pie's lemon juice, while the hops add a refreshing contrast to the sweet filling.

Just avoid heavy, dark ales—they'll make the pie taste even heavier.

Spirit Pairings

For a boozy twist, serve this pie with a bourbon or rye whiskey poured over vanilla ice cream. The caramel and oak notes in the whiskey enhance the pie's buttery crust and caramelized sugar.

I like Buffalo Trace Bourbon or Bulleit Rye—their smooth warmth pairs perfectly with the pie's tart-sweet balance. 🥃

If you prefer something lighter, a dry sherry like Pedro Ximénez (yes, even the sweet one!) works surprisingly well. Its nutty, raisin-like flavors complement the dried fruit notes in the pie, while its bright acidity cuts through the richness.

For a non-alcoholic option, try sparkling apple cider—it mirrors the pie's apple flavors while adding a festive touch.

Frequently asked questions