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Bluezzberry French Apple Cream Pie


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  • One 10-inch pie crust
  • Honeycrisp apples, peeled, cored and sliced
  • 1 cup fresh blueberries (6 oz. container)
  • 1 cup fresh red raspberries (6 oz. container0
  • 1 cup heavy cream
  • 1 cup sugar
  • 5 Tbsp. flour
  • 1 tsp. vanilla
  • STREUSEL TOPPING: 1/2 cup flour
  • 1/2 cup sugar
  • 1/3 cup cold butter, cut into very small pieces
  • 1 tsp. cinnamon



Step 1

Preheat oven to 400 degrees and fit pie dough into a 10-inch pie plate, fluting edges. Arrange half the blueberries and raspberries in the bottom of the pie crust, top with the apple slices and arrange the remaining berries on top of apples. In a small mixing bowl, mix the flour and sugar together until well combined and no lumps remain. Add the heavy cream and the vanilla and mix with a wire whisk until smooth; pour over the fruit in the pie plate. In a medium mixing bowl, mix the flour, sugar and cinnamon together until no lumps remain. Add the small pieces of butter and, using a pastry blender or two butter knives, cut in the butter until crumbly and the size of small beans, making sure all of the flour/sugar mixture is incorporated into the crumbs. Make sure to remove the built- up butter that will coat the pastry blender (may have to do these 2-3 times). You may find you need to use your fingers to fully incorporate the ingredients into a nicely formed streusel. Sprinkle this topping over the fruit, making sure that it doesn’t get on the fluted edge of your crust. Bake in preheated 400 degree oven for 10 minutes. Turn temperature down to 375 degrees and bake for another 40-45 minutes or until streusel is nicely browned and filling is bubbly. If your crust browns too quickly, remove from oven and cover edges with a crust protector or thin strips of foil, loosely tented around the edges of crust. Remove from oven and cool on a wire rack until cool or barely warm. Store any leftovers, covered, in the refrigerator.

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