Apple Blueberry Cherry Pie Recipe: Triple-Fruit Medley in Buttery Lattice Crust

This apple blueberry cherry pie recipe transforms three classic fruits into a showstopping dessert that tastes like summer in every bite.

The secret lies in balancing tart apples, sweet blueberries, and juicy cherries in a spiced filling that bakes to perfect tenderness, all nestled in a buttery lattice crust that adds elegant texture. I've perfected this recipe over years of testing—no soggy bottoms or undercooked centers here.

The filling starts with a simple mix of diced apples, fresh blueberries, and pitted cherries tossed in sugar, cornstarch, and warm spices like cinnamon and nutmeg.

While the lattice crust (homemade or store-bought) bakes to a golden finish, the fruit filling develops into a thick, jammy consistency that holds its shape beautifully. The lattice design not only looks stunning but also creates pockets for extra butter to melt into the filling during baking.

What you'll end up with is a pie that's restaurant-quality—crisp edges, tender fruit, and that perfect balance of sweet and tart flavors. The lattice crust adds a delicate crunch that contrasts beautifully with the soft, bubbling filling underneath.

This pie is versatile enough for holiday gatherings or a cozy weeknight dessert, and it reheats beautifully for leftovers.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to complete the experience. Whether you're baking for a crowd or treating yourself to a homemade dessert, this triple-fruit pie delivers every time. Let's get baking!

Ingredients for apple blueberry cherry pie

Nine ingredients for the filling, six for the crust—simple enough for summer baking.

The apples are non-negotiable—Granny Smiths give that perfect tartness. Trader Joe's usually has them pre-washed, but grab organic if you can. Cherries? Fresh pitted are a game-changer (no one wants to pit 2 cups by hand), but frozen work too if you're in a pinch. Blueberries should be plump, not shriveled—Costco's bulk bins are my go-to for deals. For the crust, King Arthur flour is my secret weapon—it's got that perfect balance of protein and texture. If you're short on time, Pepperidge Farm lattice strips save the day (just brush with butter).

No Granny Smiths? Honeycrisp or Fuji work too—just add a pinch more sugar to balance. Frozen cherries? Thaw and drain them first. The cornstarch is key here—it thickens the filling without making it gluey. No vanilla extract? Vanilla bean paste adds those little specks of magic. The cream for the lattice? Heavy whipping cream gives the best shine, but half-and-half works in a bind. And if you're making this ahead, make the filling first—it keeps for 2 days in the fridge, ready to pour into your crust when you're ready to bake.

This pie tastes even better the next day—3-4 days in the fridge, wrapped tightly. Freezes beautifully too—up to 3 months if you wrap it like a burrito in foil. I always make a double batch and freeze one. The lattice crust? Store-bought is fine, but homemade tastes like you put in real effort. Brush the top with extra butter before serving—trust me on the full-fat version. And save that leftover filling? It's amazing over pancakes.

Step-by-step instructions for apple blueberry cherry pie

Here's how to build a showstopping triple-fruit pie with a perfect buttery lattice crust.

In a large bowl, combine the diced Granny Smith apples, fresh blueberries, and halved fresh cherries. Sprinkle over the granulated sugar and cornstarch, then gently toss until everything is evenly coated. Let the mixture sit for 15 minutes—this allows the sugar to draw out juices and creates a thicker filling.

After resting, stir in the vanilla extract and ground cinnamon. I like to add the nutmeg and salt here too for that warm, spiced depth. The filling should look vibrant and moist, with juices starting to form. If it seems too wet, add an extra tablespoon of cornstarch to help thicken it properly during baking.

In a food processor, pulse together the all-purpose flour, ground cinnamon, ground nutmeg, and salt. Add the cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Pour in the heavy cream and pulse until the dough just comes together—don't overmix or it'll get tough.

Turn the dough out onto a lightly floured surface and divide it into two equal portions. Roll each portion into a 12-inch circle, about ⅛-inch thick. Transfer one circle to a 9-inch pie dish and trim the edges neatly. I like to keep a ½-inch overhang for crimping later. Chill the bottom crust while you prepare the lattice.

Pour the prepared fruit filling into the chilled pie crust, mounding it slightly in the center. The filling should come about ⅔ of the way up the sides of the pie dish. Dot the top with small pieces of the remaining butter to add extra richness and flavor.

Roll out the second portion of dough for the lattice. Cut it into 1-inch wide strips, then make diagonal cuts every 2 inches to create the classic lattice pattern. Arrange the strips in a crisscross pattern over the filling, pressing gently at the intersections to seal. Trim any excess dough hanging over the edges.

Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling vigorously. The edges should be set, but the center should still have a slight jiggle when you shake the pie gently.

For the final 10 minutes of baking, increase the heat to 400°F. This creates that beautiful caramelized crust we all love. Keep a close eye on it—pies can go from perfect to burnt quickly at this stage. When the crust is golden and the filling is thickened, remove from the oven and let cool for at least 2 hours before slicing.

Once cooled, slice the pie into 8 equal wedges. The lattice crust should be crisp and flaky, while the filling maintains its perfect balance of sweet and tart flavors. Serve warm with a dollop of freshly whipped cream on top for that classic pie experience.

This pie tastes even better the next day as the flavors meld together. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The lattice crust stays crisp even when reheated briefly in the oven.

Make-ahead tips for leftovers

Filling Prep Ahead

Make the fruit filling 1-2 days in advance—it actually tastes better after resting! Store it in an airtight container in the fridge. The sugar will draw out juices, creating a thicker, jammy consistency perfect for baking. Just stir before pouring into your crust. 🍎💫

Crust Prep Shortcut

Roll out your bottom crust and chill it for 1 hour before filling. This prevents shrinking during baking. For the lattice, cut strips and stack them on parchment paper in the fridge until ready to assemble. Pro tip: Brush the top with melted butter before baking for extra shine. 🧈✨

Full Pie Assembly

Assemble the pie 4-6 hours ahead of baking. Cover tightly with plastic wrap and refrigerate. This gives the filling time to set slightly, preventing leaks during baking. I like to do this the night before—just pop it in the oven in the morning for a warm dessert. ⏰

Freezing Tips

For long-term storage, freeze the assembled pie (unbaked) for up to 3 months. Wrap it tightly in plastic wrap and foil, then place in a freezer bag. Thaw overnight in the fridge before baking. Add 5-10 minutes to bake time if thawed. 🧊

Reheating Leftovers

Slice and reheat individual pieces at 350°F for 10-12 minutes on a baking sheet. Cover loosely with foil to prevent drying. For microwave reheating, use 50% power for 30 seconds—this keeps the lattice crisp. Always reheat until warm through. 🔥

Filling Reuse Idea

Save leftover filling for pancakes or waffles! Spread 2 tbsp on top before serving with whipped cream. It also makes a great pie à la mode topping—just warm it slightly before adding ice cream. 🥞

Frequently asked questions