Apple Blueberry Bottomless Pie

barbara lentz


This is a great dessert and you get more fruit then crust. The rosemary and thyme give it a subtle savory component to the taste. Yum


☆☆☆☆☆ 0 votes

1 Hr
45 Min



  • 2 Tbsp
  • 3 large
    apples peeled and chopped into 1 inch pieces
  • 1 c
  • 3 Tbsp
  • 1 tsp
  • 1/2 tsp
  • 1 1/2 c
    fresh blueberries
  • 2 sprig(s)
    each rosemary and thyme (trust me it's good)

  • 2 1/2 oz
    slivered almonds
  • 1/4 c
  • 1 1/4 c
  • 1/2 tsp
  • 6 Tbsp
    cold butter sliced into 6 pieces
  • 5 Tbsp
    ice water

How to Make Apple Blueberry Bottomless Pie


  1. For the topping. Place almonds and sugar in food processor and pulse until finely ground. Add the flour and salt. Pulse the mixture until combined. Drop in the butter and pulse until butter is reduced to pea size bits. Add the water 1 tbsp. at a time and pulse until the mixture comes together. Knead on a lightly floured board until well mixed. Place in plastic wrap and set in refrigerator for 1 hour
  2. For the filling add butter to large skillet. Add the apples and sugar. Throw in the rosemary and thyme sprigs. Cook until apples are softened about 10 minutes.
  3. Remove the thyme and rosemary sprigs and discard. Add the flour, cinnamon and salt. Cook and stir until the mixture thickens a bit. Fold in the blueberries.
  4. Pour the apple mixture in pie dish. Preheat oven 350 degrees. Roll out the dough into a square and cut into varying size pieces.
  5. Place the dough over top the filling in a random arrangement. Leave some space to allow steam escape
  6. Bake 30 to 45 minutes. until dough is cooked and filling is bubbly.
  7. Serve warm with whip cream or vanilla ice cream

Printable Recipe Card

About Apple Blueberry Bottomless Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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