apple pear pie upclose

Pear Apple Blueberry Pie-Perfect for Fall

Pie season is here and this year I wanted to take some of my favorite fall and spring classics and merge them into one tasty pie worthy of celebrating this fall season. I take pears, blueberries, along with apples, for a delightful Apple Pear Blueberry Pie with a decorative leaf crust.

baked apple pear blueberry pie


It’s without saying, apple pie is about as classic as you can get. Perfect for the summer celebrating the 4th, as well as the fall. My husband loves apple pie! In fact, he enjoys it so much I created his favorite apple crumb pie into an ice cream. Check out the recipe here.


However, unlike a traditional apple pie, pears and blueberries get the starring role here. Apples are added as a sidekick for a slight crunch for texture making this pear, apple, blueberry combination wonderful.

Delightfully, apples and pears go so well together, they are different and similar all in one. I love the texture of a ripe pear and they beautifully contrast with the crisp apple. They truly seem to go together so well in many regards.

Blueberries-My Favorite

One of my favorite pies is blueberry. Hands down, I just love the thick syrupy sauce it creates when it bakes. I’m reminded of eating one of those fried pies you can buy in the supermarket or find in a Amish Bakery. Sweet dreams doesn’t even describe it. Gosh, they are so good!

On the way to visit my daughter when she attended The University of Virginia, I would stop off at this amazing Amish bakery/store (mentioned above) right off my route. The Old Country Store and Bakery, in Culpeper, VA. Always, was it full of a variety of fried pies and other Amish bakes. Lined up by the check out register is a huge assortment of fried pies and there is no way you can miss them! I’m glad they thought of that because I never missed the chance to buy them!

ready to bake small fall pie

Blueberry was always the go-to pie I would get, occasionally apple but blueberry always stole the show with me. Regardless, perfect snack during a UVA football game. Admittingly, sometimes it never made it to the game due to my lack of restraint!

With my love of blueberries, they are added here for a wonderful contrast in color and for a shout out to my favorite spring pie. Now, showcasing in this yummy pear, apple, blueberry version.

Tools and Techniques

Small Tart Pan

empty tart pan

Tart Pan: Instead of a traditional pie plate/pan, I like using this smaller version of a 7″ tart pan. It makes for a smaller pie perfect to serve for 2-4 people.

Miniature Cutters-Leaves

small cut out leaves with pie dough

Small Fall Cutters: Unlike using a traditional top pie crust or even a crumb topping, I like cutting out leftover pie crust with these cute miniature cutters and form a design on the top of the pie. This showcases the beautiful color of the blueberries and gives it a real rustic look.

small apple blueberry pear


Pear Apple Blueberry Pie

apple pear pie upclose

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A collection of fruits rolled into a small version of a pie, baked in a tart pan and garnished with leaves for a rustic fall celebratory pie

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 4 1x
  • Category: Dessert


Units Scale

Pie Crust

  • 1 1/3 cup flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 4 TBS unsalted butter (cold, cut into pieces)
  • 4 TBS shortening (cold, cut into pieces)
  • 1 1/2 tsp cider vinegar
  • 3 TBS ice water

Pie Filling

  • 2 medium ripe pears (peeled, cored, cut into 1/2″ pieces)
  • 1 small granny smith apple (peeled and cored, cut into 1/2″ pieces)
  • 1 TBS apple cider
  • 1 cup blueberries (fresh or frozen)
  • 1/3 cup sugar (divided)
  • 1/4 cup flour

Egg Wash

  • 1 egg
  • 1 TBS water


Pie Crust

  1. In a small food processor, add the flour and salt and process till combined. Add the chilled butter and shortening and process till small beads appear, almost like sand.
  2. Add in the cider vinegar and slowly add the water just till the mixture comes together and the beginning of turning into a ball.
  3. Remove the dough and knead together till mixed well. Form into a ball. Wrap in plastic wrap and then flatten into a disc. Refrigerate at least 30 min to rest the dough.
  4. Preheat oven to 375 degrees.
  5. Remove the dough and roll out onto a floured service about 1/4″ thick. Place the tart pan upside down on the crust. Cut a circle about an 1″ around the circumference of the pan. (You can use a pie pan here too).

    Flip the pan over and place the crust into the pan. Lifting around the edges as you place the dough into the pan. This allows the dough not to shrink away from the sides.
    tart pan used as a pattern to cut out dough

  6. Once dough is placed into the pan, press gently against the side to form the scalloped edges of the pan. Using a fork, gently make indentations into the dough 4-5 times in the bottom of the crust. Place tart pan on a small cookie sheet. Bake about 30 minutes just till lightly golden brown.


  1. Right before the pie crust is finished start on the filling. In a bowl, take ripe pear pieces and combine them with the apples. Add in the apple cider and mix well. Add the sugar, blueberries, and flour and toss all together.
  2. Roll out any excess crust and use small leaf miniature cutters to cut out various leaf shapes. Mix the egg and water together to form the egg wash.
  3. Once the crust is done, remove from the oven. Pour in the filling in evenly, should fill up the tart pan perfectly and even have a little excess. Place your leaf pie pieces over the top in a decorative pattern. Brush with egg wash.
  4. Bake for another 50-60 minutes till bubbly and the leaves are lightly browned.
  5. Remove and cool and serve slightly warmed or at room temperature. Vanilla Ice cream goes so well with this!!!

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