Ingredients

Crust

• 1 vegan double pie crust (store-bought) or homemade

Apple layer

• 6 cups peeled, sliced apples (about 6–7 medium)
• 1/2 cup sugar (or 1/3 cup for sweeter apples)
• 2 tbsp all-purpose flour (or cornstarch)
• 1 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1 tbsp lemon juice
• Pinch of salt

Blueberry layer

• 2 1/2 to 3 cups blueberries (fresh or frozen)
• 1/3 cup sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• Pinch of salt

Finish

• 2 tbsp plant milk (for brushing)
• 1 tbsp coarse sugar (optional)
• 1 tbsp vegan butter, dotted (optional)

Directions

1. Heat oven to 425°F. Place a baking sheet on the rack below the pie.
2. Line pie plate with bottom crust; keep top crust chilled.
3. Toss apples with sugar, flour (or cornstarch), spices, lemon, and salt.
4. Fill crust with apples, mounding evenly.
5. Toss blueberries with sugar, cornstarch, lemon, and salt.
6. Spread blueberries over apples in an even layer.
7. Optional: dot fruit with small pieces of vegan butter.
8. Add top crust (or lattice), seal, crimp, and vent.
9. Brush with plant milk; optional coarse sugar.
10. Bake 20 min at 425°F, then reduce to 375°F for 35–45 min until bubbling thickly.
11. Cool at least 3 hours before slicing.