Strawberry Apple Pie

Make this Strawberry Apple Pie and you’ll be forever dreaming about ways to use the combination of strawberries and apples. That’s because strawberries provide sweetness and color you can’t get from just an apple pie.

The original strawberry apple pie recipe was inspired by my discovery of the joy of unsweetened strawberry applesauce. Now this apple strawberry pie is the most asked for pie in my house.

unbaked strawberry apple pie with a braided lattice top and apple cutout.
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Ingredients

Cake flour vs. all-purpose flour

This recipe uses low-gluten cake flour to reduce gluten development. This is the opposite from bread, where you need the gluten and use a high-protein bread flour. Avoiding gluten development is also why you treat pastry gently.

You can definitely make this crust with all purpose flour, but it will be a bit less tender. Or you can make your own low-gluten flour (see Tip below).

Preparing strawberries for pie

Use fresh, ripe strawberries when they are at the peak of season. The trick to hulling a fresh strawberry is to first remove the leaves. Grab and pull them off. Then use the tip of a paring knife to work your way around the core.

six photos showing how to hull and chop strawberries.

 

The best apples for apple pies

The best apples for apple pies will vary depending on your location. I was so confused when I moved out to Seattle that I couldn’t get the same pie apples as on the East Coast.

The principles for the best apple pie apples hold for wherever you are in the world. Pick two or three apple varieties that are local to you and actually taste of apple. I personally avoid tart apples like Granny Smith or Pink Lady apples. And skip anything that has “delicious” in its name, because they just turn to mush.

Variations and substitutions

  • Frozen strawberries also work perfectly in this strawberry apple pie when it’s not strawberry season.
  • Use tapioca in place of cornstarch as a thickener.
  • Omit the heavy cream. Sub in cold water for cream in the pie crust, and skip the addition of cream and butter to the fruit syrup. The result just will be slightly less rich.
  • Make this strawberry apple pie using rough puff pastry.
  • Make a different lattice crust, like in my apple blackberry pie. The braids in one of these photos were made by cutting three quarter inch strips and plaiting them together.
  • This recipe calls for an egg wash with one whole egg and a tablespoon of cream. You can also just use the white to get a shiny crust, the yolk, or just cream. And sprinkle with sugar if you like.

Tip from the wise quacker: if you don’t have cake flour, make your own with ⅞ of a cup (a cup minus two tablespoons) of all-purpose flour plus 2 tablespoons of cornstarch for every cup of cake flour in a recipe.

Recipe tips and tricks

The pie crust

You can make pie crust by hand or use a mixer or food processor. Cut cold cream cheese into the flour mixture (Panel #1 below) and then add the butter cubes (Panel #2).

Four images showing the steps in making pie crust.

Cut the butter cubes in until they are about the size of your thumbnail (Panel #3 above). Having small butter pieces in your pastry will give it a lighter, flakier texture. Add the cream and vinegar and mix the dough until it just starts to come together when you pinch some between your fingers (Panel #4).

Divide the pie crust mixture for the bottom and top crusts into two small metal bowls. Or use clean gallon-sized plastic bags if your hands are very warm.

Divide the pie crust mixture into 360 grams (a little more than half) for the bottom crust and 270 grams for the top crust. If you want a complicated lattice or want to be sure you have extra pie dough for pie crust cookies, use the “lots of lattice” formula from this post for mini pie crust shells.

Work the mixture together gently with your hands, pushing the dough just until it holds together. Don’t knead your pie crust!

Flatten the pie crust into disks about an inch think and wrap them separately in plastic wrap. Now chill and rest the dough in the refrigerator for at least an hour and up to three days. You can also prepare pie dough well in advance and freeze it, double wrapped in plastic wrap, for three to six months.

Preparing apples for apple pie

If you have very crisp apples, parbake them before making your pie. This ensures that your apples are tender in the final pie. You can freeze parbaked apples for future pies.

a tray of apple slices.

Rolling the crust and filling the pie

One of the challenges to double crust fruit pies is a soggy bottom. If you butter your pie pan before rolling out your dough, you’ll get a crisp bottom crust. Baking the pie on a heated pizza stone also helps!

two panels showing wedge of strawberry apple pie in hand and the browned bottom crust.

After buttering the pie pan, roll out the bottom crust on a lightly floured countertop to about ⅛ to ¼ inch thick. If it doesn’t roll easily, wait another 15 minutes or so before trying again.

It’s big enough if you put the pie pan on top of the rolled out crust and you can see crust all around the pan. It should be big enough to just slightly overhang the pie pan (Panel #1 below).

Trim the crust to the pan edge (Panel #2). Save pie dough scraps for pie crust cookies!

Four panels showing rolling out and filling the bottom crust of the strawberry apple pie.

Use the liquid drained from the fruit to prepare the caramel syrup. Toss the syrup with the fruit and cornstarch in a bowl (Panel #3 above) and carefully fill the bottom crust (Panel #4).

Making a lattice or decorative top crust

You can make lattice crusts in all sorts of ways. This pattern uses a leaf cookie cutter to create petals from the rolled out top crust.

baking sheet with unbaked pie crust shaped like flower petals.

Lay out overlapping petals, starting from the outside of the pie. Don’t be tempted to lay the petals so the tips extend past the pie pan, or they will droop and break off during baking. I definitely made this mistake once!

an unbaked pie with a flower petal lattice crust.

Baking the pie

This recipe specifies an egg wash with one whole egg and a tablespoon of cream. You can also just use the egg white, the yolk, or just cream. Sprinkle with sugar if you like.

But be sure to bake your pie on a pizza stone, if you have one. This helps the bottom crust to cook well. Soggy pie crusts make me sad.

After about 20 to 30 or so minutes of baking, protect your crust to prevent it from over-browning. I use a piece of aluminum foil with a small hole ripped out of the center. In my experience, the metal rings you can buy don’t work half as well.

a strawberry apple pie on a cooling rack.

Let your pie cool before cutting and serving so it has time to set up. This strawberry apple pie is best the day you make it, but you can store fruit pies at room temperature for a couple days, covered in plastic wrap.

Strawberry apple pie with two cut slices on plates.

Recipe FAQs

Do I have to weigh out my ingredients?

No. But there is so much variation in how people measure that you are much more likely to get a reliable result if you weigh your ingredients.

Why do you keep pie crust ingredients cold, and why do you rest the dough?

Keeping pie crust and other pastry cold keeps the fats cold, which increases the flakiness of the dough when baked. Resting the dough after making it and constructing the pie helps to prevent the dough from shrinking from the pie pan as it cooks.

Do I have to parbake my apples when I make this strawberry apple pie?

No. If you are using soft apples that melt when you heat them, you won’t need this step. Combine the apples with the strawberries in the strainer to collect all the juice from both fruits.

How do I transfer my rolled out crust to the pie pan without it breaking?

I think the easiest way, once you have rolled out the dough, is to take one side and roll it onto the rolling pin (Use a bench scraper to release it from your countertop if the dough has gotten warm and is sticking). You should be able to roll about half the crust onto the pin. Now just slide the pan underneath the rolling pin and unroll the crust from the pin. You might have to do some adjusting to make sure it is even in the pie pan.

How should I store this apple strawberry pie?

This strawberry apple pie is best the day it has been made and cooled, but you can store fruit pies at room temperature for a couple days, covered in plastic wrap. Fruit pies can be stored in the refrigerator, but the bottom crust will definitely get soggy. You can also store fully baked fruit pies in the freezer, but the pie texture does change.

How long can I keep pie crust in the refrigerator or freezer?

Pie crust can be made in advance and stored in the refrigerator for two or three days. For longer storage, keep frozen for three to six months. It’s always great to have extra pie crust in the freezer that you can use for future pies, pot pies, Nutella pop tarts, strawberry pop tarts, or chocolate rugelach!

a slice of strawberry apple pie on a plate with pie in the background.

Looking for other recipes using summer berries? I’ve got lots of them:

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Strawberry Apple Pie

5 from 1 vote
Category: Dessert
Cuisine: Unspecified
Prep Time: 1 hour
Cook Time: 1 hour 45 minutes
Chilling time: 2 hours
Total Time: 4 hours 45 minutes
Servings: 8
Calories: 513kcal
The strawberry apple pie uses sweet ripe strawberries to bring a new twist to a classic pie. Don't forget the ice cream or whipped cream!
Print Recipe

Equipment

  • 1 9 inch pie pan
  • 1 Rolling Pin
  • Stand mixer or food processor optional

Ingredients

Double pie crust for a 9" pie

  • 1 cup (125 grams or 4.4 ounces) all purpose flour
  • 1 cup (125 grams or 4.4 ounces) cake flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup + 1 tablespoon (128 grams or 4.5 ounces) cream cheese
  • 12 tablespoons (170 grams or 6 ounces) unsalted butter, cold, cut into half inch cubes
  • 2 tablespoons heavy cream
  • 1 tablespoon cider vinegar

Parbaked apples

  • 6 medium apples, peeled, cored, and sliced one quarter inch thick
  • ¼ cup (50 grams or 1.8 ounces) granulated sugar
  • 2 tablespoon lemon juice

Fruit mixture and fruit syrup

  • 12 strawberries (about ¾ pound), hulled, and sliced in half or quarters, depending on their size
  • ¼ cup (50 grams or 1.8 ounces) granulated sugar
  • 2 tablespoons cornstarch
  • teaspoon salt
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter

Egg wash

  • 1 egg optional
  • 1 tablespoon heavy cream, beaten with the egg optional

Instructions

Pie crust

  • In a mixing bowl of a stand mixer or food processor, combine the dry ingredients for the crust (all-purpose flour, cake flour, sugar, and salt).
    1 cup (125 grams or 4.4 ounces) all purpose flour, 1 cup (125 grams or 4.4 ounces) cake flour, 2 tablespoons granulated sugar, ¼ teaspoon salt
  • Cut the cream cheese into a few pieces and add it to the dry ingredients, and mix for 10 to 30 seconds or so (food processor shorter, mixer longer).
    ½ cup + 1 tablespoon (128 grams or 4.5 ounces) cream cheese
  • Add the butter and mix or process again until the butter is the size of flattened peas or your thumbnail.
    12 tablespoons (170 grams or 6 ounces) unsalted butter, cold, cut into half inch cubes
  • Add the cream and vinegar and mix or process only until the mixture clumps together when pressed between your fingers.
    2 tablespoons heavy cream, 1 tablespoon cider vinegar
  • I find that it is easiest to form the pie crust balls in clean gallon ziplock bags, but you can also do it in plastic wrap or metal bowls. Divide the mixture into two parts. Classic lattice is 2:1 for bottom:top crusts, but I find that this is not enough dough for a lattice or other design and prefer to do a 4:3 ratio.
  • Quickly and gently, mash the dough for the bottom crust until it comes together into a ball. I don't want to say knead or you'll do it too roughly. Flatten it into a disk, wrap in plastic wrap, and leave it in the refrigerator for at least an hour and ideally overnight. Repeat with the top crust.

Parbaked apples, optional

  • If you are parbaking crisp apples, preheat the oven to 350°F.
  • Peel, core, and slice the apples and toss them in a large bowl with the ¼ cup of granulated sugar and lemon juice.
    6 medium apples, peeled, cored, and sliced one quarter inch thick, ¼ cup (50 grams or 1.8 ounces) granulated sugar, 2 tablespoon lemon juice
  • Lay them out on two baking sheets lined with parchment or a silicone mat so they are not overlapping. Save the bowl and any liquid that has accumulated.
  • Bake for about 45 minutes until they have softened but not browned. Let cool.

Fruit mixture and fruit syrup

  • Toss the strawberries with the ¼ cup of granulated sugar and place in a strainer over a small pot to collect the juice for about an hour. If you are not parbaking your apples, mix the fresh sliced apple slices, an additional ¼ cup sugar, and lemon juice in a bowl and add them to the strawberries.
    12 strawberries (about ¾ pound), hulled, and sliced in half or quarters, depending on their size, ¼ cup (50 grams or 1.8 ounces) granulated sugar
  • Return the strawberries and apples to a bowl, and heat the pot with the fruit juices over med-low heat. Bring to a slow boil.
  • Mix the cream and cornstarch in a small bowl. When the fruit juices come to a boil, add the cream and cornstarch slurry until all traces of the cornstarch have disappeared.
    2 tablespoons cornstarch, 1 tablespoon heavy cream
  • Cook until the syrup has begun to thicken and caramelize. Remove it from the heat, add the butter and salt, and then add it to the bowl of strawberries and apples and toss gently.
    ⅛ teaspoon salt, 1 tablespoon unsalted butter

Strawberry apple pie construction

  • Preheat the oven to 425°F at least 30 minutes prior to baking. If you have a pizza stone, put it on a rack in the middle of the oven.
  • Lightly butter your pie pan.
  • (You can do this while the strawberries are straining) Roll out the bottom crust on a lightly floured countertop to about ⅛ to ¼ inch and transfer it to your pie pan (see Tips and Tricks). Cover the crust loosely with plastic wrap and leave it in the fridge until you are ready to fill.
  • Add the filling from above, recover with plastic wrap, and leave it again in the fridge until you have rolled out the top crust.
  • Re-dust the countertop with flour and roll out the top crust. Cut out shapes or strips, depending on how you want to design your top crust (be careful when cutting on the countertop so you don't damage your countertop!)
  • If you are using leaves or circles or other shapes, try to cut as many out as possible so you re-roll as few times as possible (there are some who might even suggest not to use the remnants, but then you'd need to have made more crust) Re-rolling does decrease the flakiness of your crust.
  • If your kitchen is very warm, you might need to place your shapes or strips on a baking sheet in the freezer for a few minutes so they don't soften as you're working with them. Be careful, though about freezing strips for a lattice for too long or they will become difficult to weave!
  • Arrange the top crust, leaving gaps for steam to escape.
  • Lightly brush the egg or cream wash over the pie. Brush out any places where the egg wash may have pooled.
    1 egg, 1 tablespoon heavy cream, beaten with the egg
  • Bake for 50 to 60 minutes on a middle rack on top of a pie of foil to catch bubbling juices (on the pizza stone, if you have one). About 20 to 30 minutes into baking, protect the crust with a foil ring (with the center torn out for venting). The pie is done when the juices are bubbling and a knife inserted into the center meets little resistance.
  • Let the pie cool before cutting so the filling has time to set up.

Notes

if you don’t have cake flour or another low-gluten flour, you can get essentially make your own with ⅞th of a cup (a cup minus two tablespoons) of all-purpose flour plus 2 tablespoons of cornstarch for every cup of cake flour in a recipe.
Keeping pie crust and other pastry cold keeps the fats cold, which increases the flakiness of the pie crust. Resting the dough after making it and constructing the pie helps to prevent the dough from shrinking from the pie pan as it cooks.
One of the challenges to double crust fruit pies like this strawberry apple pie is a soggy bottom. If you butter your pie pan before rolling out your dough, you can get a crisp bottom crust. It also helps to bake the pie on a heated pizza stone.

Nutrition

Calories: 513kcal | Carbohydrates: 62g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 178mg | Potassium: 253mg | Fiber: 4g | Sugar: 31g | Vitamin A: 1008IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

This strawberry apple pie recipe was first posted June 9, 2021. It was last updated on May 7, 2023.

Looking for dinner inspiration, classic recipes and new seasonal favorites?

Pie crust inspiration

I credit Rose Levy Beranbaum’s Pie and Pastry Bible and her flaky cream cheese pie crust for my level of comfort with pie crust. If you find pie crust challenging, please try making my pie crust recipe at least once (on a not-so-hot day, if you can!). This cream cheese crust recipe is adapted, with minor changes, from hers.

Disclosure: In 2021, I was given two boxes of HunnyZ apples to play with by the folks at Gee Whiz.

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