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Apple Blueberry Pie

  • Yield: 8 servings


  • 3 cups sliced apples, one-fourth inch thick
  • 1 cup blueberries
  • Three fourths cup sugar
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • One-half teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons butter cut into small pieces
  • Two 9-inch prepared pie dough


  • Pre-heat the oven to 425 degrees. In a bowl, combine the apples, blueberries, sugar, flour, lemon juice, cinnamon and salt and let stand for 15 minutes, stirring occasionally.
  • Place one piecrust in the bottom of a deep-dish pie pan. Pour the apple-blueberry mixture into the pie pan. Dot the top with butter and cover with the other piecrust, sealing edges.
  • Cut steam holes in top, place on cookie sheet pan and place in oven and bake for 40 minutes.
  • Reduce the temperature to 350 degrees and bake for an additional 40 minutes. Fruit juices should be bubbling though the vent holes. Stick the point of a knife through the hole and check to see if apples are tender.
  • Allow pie to cool for 4 hours before slicing.