Strawberry Apple Pie

This delicious strawberry apple pie recipe combines sweet strawberries and juicy apples. The combination of fruit brings color and extra flavor and is a fun seasonal twist on a traditional apple pie.

bird's eye view of baked pie.

You can use fresh or frozen strawberries for this pie, so it can be made even when it’s not strawberry season. The apples and the strawberries are coated in a bit of sugar and left to sit and release their juices.

These juices are collected and simmered into syrup drizzled over the pie filling. It stops the filling from being too wet but adds flavor. I do this for my fresh peach pie recipe too!

Ingredients

I’ve included for you the complete list of ingredients for this easy strawberry apple pie recipe in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

  • A 9-inch double pie crust. This pie uses a homemade pie crust. However, if you’re short on time, feel free to use a store-bought pie crust. If you are going down the homemade pie dough route, though, it’s well worth it. I have a homemade pie crust post on making one and all the tips you need to make the perfect flaky crust.
  • Apples – The best apples to use in a pie like this are tart apples that can hold their shape well when baked. Apple pie is baked for a long time to ensure that the crust is cooked correctly and the filling is set. Therefore you need an apple that doesn’t turn to mush when baked for a long time. Some of the best varieties of apples for apple pie are:
    • Granny smith apples – This green-skinned apple is tart and crisp.
    • Braeburn – Crisp and sweet, this apple holds its shape well when baked.
    • Golden Delicious – This apple variety is very flavorful in a pie.
  • Strawberries – This recipe can use fresh strawberries or frozen ones. The juicy strawberries will first sit and macerate in a bit of sugar to extract the excess juices.
  • All-purpose flour
  • Lemon juice and lemon zest
  • Vanilla extract or paste
  • Ground cinnamon – a teaspoon of cinnamon complements both the strawberries and the apples
  • Granulated white sugar
  • Butter – for a little richness
  • Salt
  • Egg to egg wash the top of the pie
strawberry apple pie side view.

Equipment

  • You will need a 9-inch pie plate.

Method

The pastry

Chop cold butter into small cubes.

To a large mixing bowl or bowl of a food processor, add the flour, sugar, and salt and mix them. Add the cold butter cubes to the flour. 

cutting butter into flour.

Pulse the food processor, or use a pastry cutter to cut the butter into small pieces into the flour.

The result should be like coarse bread crumbs with lots of pea-sized pieces of butter in the mix.

adding water to dough.

Add the lemon juice to the iced water and drizzle it into the flour mixture slowly, about a tablespoon worth at a time.

stirring pie dough.

Use a spatula or your hands to combine the dough and add in as much cold water as needed.

It should hold together easily when pressed but not be sticky.

pastry ball.

If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.

hands folding pastry.

Roll the dough Into a rough 10-Inch/25cm rectangle on a lightly floured work surface.

Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over the top to make a pamphlet shape.

laminating pastry.

Turn the dough a quarter turn and repeat this roll and fold process once more.

Once finished rolling, cut the dough into two and use your cupped hands to shape each piece into a flat disc gently.

Wrap the dough discs up tightly using cling film or beeswax wrap, or place them in a fitted airtight container. Chill it in the fridge for at least 2 hours or up to 2 days before using it. 

The fruit

While the pie dough is chilling, prepare the fruit, so it has two hours to macerate.

Peel and core the apples. Use a sharp knife to slice the apples into equal 1/4 inch slices. Add the apple slices to a large bowl. Squeeze over lemon juice and sprinkle over two tablespoons of sugar. Toss to coat.

Hull the strawberries and slice them into 1/4-inch slices. Add to a medium bowl and toss them in 2 tablespoons of sugar.

Place the fruit in the refrigerator and let them sit in the sugar for around 2 hours to release their juices.

bowls of fruit draining.

Assembling

Roll out one pastry disc into a 12-inch/30cm circle on a lightly floured surface using a rolling pin. Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral.

Transfer it to a pie pan and carefully unroll it from the rolling pin until it’s draped over the pie plate and overhangs the sides.

strawberries draining.

Remove the fruit from the fridge.

Balance a fine-mesh strainer over a bowl and drain the apples and strawberries from their juices, collecting all the juice in the bowl.

a bowl of strawberries with spices, sugar and flour.

Add the strawberries and apple slices to a bowl and toss together with cinnamon, flour, salt, lemon zest, and vanilla.

Add the fruit to the pie case and place it in the fridge.

syrup simmering.

Meanwhile, measure out about 1/3 cup of the fruit juices.

Pour this into a small saucepan placed over medium heat and bring to a simmer.

Simmer this until it has reduced by around 1/2 and has slightly thickened.

syrup being poured onto apple strawberry pie filling.

Remove the pie from the fridge and drizzle the syrup over the fruit.

Chop the cold butter into little cubes and add these on top of the fruit filling.

Roll out the second pie crust disc into a 12-inch circle on a lightly floured work surface. You can drape this second layer of the pie to create a whole top crust or make a lattice pie crust.

If you’re not making a lattice top, add 2-3 slits to the pastry’s top to allow steam to escape when baking.

bird's eye view of an unbaked pie.

Lattice top

Cut dough into 10-12 strips of dough, depending on how wide strips you prefer. Lay 5-6 strips vertically on top of the pie filling. The longest strips will go in the middle of the pie, and the shorter strips can go on the ends.

Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle of the pie. Lay it over the strips that still need to be folded back. Unfold the folded strips so they cover the horizontal strip.

Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole pie is covered.

Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie’s top and bottom crust. Flute edges of the pastry with your fingers.

Use a pastry brush to brush the top crust with egg wash and sprinkle with coarse sugar if you like.

pastry brush with egg wash on pastry.

Baking

Bake pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for a further 50-55 minutes until the filling is thick and bubbling.

The pastry should be a deep golden brown. If the pastry edges are browning too fast, you can tent them with a piece of aluminum foil.

baked pie side view.

Serving

Once baked, let the pie cool to room temperature for at least 4 hours before slicing to allow the filling to thicken up. If you serve it too soon, it will leak.

Serve the pie slightly warmed or at room temperature with a scoop of vanilla ice cream or whipped cream.

slice of pie with ice cream.

Related recipes

Strawberry Apple Pie

Strawberry Apple Pie

Yield: 9-inch pie
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 2 hours
Total Time: 3 hours 45 minutes

This delicious strawberry apple pie recipe combines sweet strawberries and juicy apples. 

Ingredients

Pastry

  • 312g (2 ½ cups) all-purpose flour or pastry flour
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 190g (¾ cup + 2 ½ Tablespoons) salted or unsalted butter, cold
  • 1 Tablespoon lemon juice or vinegar (apple cider vinegar or white vinegar)
  • 8-10 Tablespoons ice-cold water

Filling

  • 7-8 medium apples (or about 900g/2 lb measured as apple slices)
  • 320g (2 cups) fresh or frozen strawberries
  • 150g (3/4 cup) granulated sugar, divided
  • 1 Tablespoon lemon juice
  • 32g (1/4 cup) all-purpose flour
  • 2 teaspoons lemon zest
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract or paste
  • 1/4 teaspoon salt
  • 2 Tablespoons salted or unsalted butter, cold, chopped into small pieces

Egg wash

  • 1 egg + 1 Tablespoon water
  • Turbinado sugar, optional

Instructions

Pastry

  1. Chop cold butter into small cubes.
  2. To a large mixing bowl or bowl of a food processor, add the flour, sugar, and salt and mix them. Add the cold butter cubes to the flour. 
  3. Pulse the food processor, or use a pastry cutter to cut the butter into small pieces into the flour. The result should be like coarse bread crumbs with lots of pea-sized pieces of butter in the mix. If the butter is melting at any point, place the bowl in the refrigerator.
  4. Add the lemon juice to the iced water and drizzle it into the flour mixture slowly, about a tablespoon worth at a time.
  5. Use a spatula or your hands to combine the dough and add in as much cold water as needed. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
  6. If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
  7. Roll the dough Into a rough 10-inch/25cm rectangle on a lightly floured work surface. Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ over the top to make a pamphlet shape. Turn the dough a quarter turn and repeat this roll and fold process once more.
  8. Once finished rolling, cut the dough into two and use your cupped hands to shape each piece into a flat disc gently.
  9. Wrap the dough discs tightly using cling film or beeswax wrap, or place them in a fitted airtight container. Chill it in the fridge for at least 2 hours or up to 2 days before using it. 

Fruit

  1. While the pie dough is chilling, prepare the fruit so it has two hours to macerate.
  2. Peel and core the apples. Use a sharp knife to slice the apples into equal ¼-inch slices. Add the apple slices to a large bowl. Squeeze over lemon juice and sprinkle over two tablespoons of sugar. Toss to coat.
  3. Hull the strawberries and slice them into ¼-inch slices. Add to a medium bowl and toss them in two tablespoons of sugar.
  4. Place the fruit in the refrigerator and let them sit in the sugar for around 2 hours to release its juices.

Assembling

  1. Roll out one pastry disc into a 12-inch/30cm circle on a lightly floured surface using a rolling pin. Lightly dust the top of the dough with flour, then gently roll it up the rolling pin like a spiral.
  2. Transfer it to a pie pan and carefully unroll it from the rolling pin until it's draped over the pie plate and overhangs the sides.
  3. Remove the fruit from the fridge. Balance a fine-mesh strainer over a bowl and drain the apples and strawberries from their juices, collecting all the juice in the bowl.
  4. Add the strawberries and apple slices to a bowl and toss them with the remaining sugar, cinnamon, flour, salt, lemon zest, and vanilla. Add the fruit to the pie case and place it in the fridge.
  5. Meanwhile, measure about 1/3 cup of the collected fruit juices. Pour this into a small saucepan and simmer over medium heat until it has reduced by around ½ and has slightly thickened.
  6. Remove the pie from the fridge and drizzle the syrup over the fruit. Chop two tablespoons of cold butter into little cubes and add these on top of the fruit filling.
  7. Roll the second pastry disc into a 12-inch circle on a lightly floured work surface. You can drape this second layer on top of the pie or create a lattice pie crust. If you're not making a lattice top, add 2-3 slits to the pastry's top to allow steam to escape when baking.
  8. Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch the pie's top and bottom crust. Flute the edges of the pastry with your fingers.
  9. Whisk the egg with a tablespoon of water.
  10. Use a pastry brush to brush the top of the pie with egg wash and sprinkle with coarse sugar.
  11. Bake the pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for a further 55-65 minutes until the apples are soft and the filling is bubbling.
  12. If the pie crust is browning too much at the end, loosely cover it with aluminum foil.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 471Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 47mgSodium: 371mgCarbohydrates: 73gFiber: 5gSugar: 30gProtein: 6g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

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