Strawberry Apple Pie

This strawberry apple pie is the perfect blend of summer and fall. Combine two delicious fruits together to create one juicy, sweet pie for the holidays or any day.

*Please note* this post was originally published in 2020. I’ve since redone the body of the post but the recipe remains the same.

It’s definitely pie season here! The snow *might* be here to stay, it’s bleak outside and all I want to do is stay inside and bake. Which is precisely what I did this weekend! We also did a few Halloween-y activities with the kids; pumpkin carving, Halloween treat making (we made these super cute marshmallow bats) and ghost-y things for the tree outside.

In order to use up the turkey meat I had from last Monday’s feast, I spent a ton of time on Friday making turkey pot pies for the freezer. Mini ones and 2 large family-sized ones. It was so much work, but I have to say there is something super therapeutic about working with pie dough. Now that I have the hang of working with pie dough, I’m kind of obsessed with making pies.

This strawberry apple pie was something I first made back in September when I had bushels of apples and strawberries from the harvest sale I went to.  I have made it a few times since then, because I wanted to perfect my filling and make sure it was perfect for you before publishing!

Do Strawberries and Apples Go Together?

Very much so! Strawberries are so sweet, and apples have a perfect little tartness to them that goes perfectly with the strawberry. Once cooked down, apples are also fairly sweet, making it a great combo. 

Since strawberries cook faster than apples, the strawberries will be a bit softer than the apple, but together they make such a great match!

In total, you’ll need about 2 cups fresh strawberries and 2 pounds of apples (measured once peeled and sliced). This works out to about 3-4 large apples. I like to use Granny Smith apples in my apple pies, but you can use a mix of sweet and tart apples or whatever you’ve had luck with in the past!

Frozen Fruit:

I’ve never tried using frozen fruit in this pie, but I’d be concerned that if you were to use frozen fruit, the juices would get too runny inside the pie once it is baking. If you do give it a try, let me know!

Ingredients for Strawberry Apple Pie

The ingredients for this apple strawberry pie are as follows:

• apples
• strawberries
• granulated sugar
• brown sugar
• cinnamon
• ginger
• nutmeg
• fresh lemon juice
• cornstarch
• unsalted butter
• egg
• optional: sugar, for sprinkling on top before baking

Pie Crust: The pie crust in this recipe uses shortening, but I’ve also had great success with my 3 ingredient all butter pie crust. If you have a favourite pie crust recipe, you can absolutely use it here! This recipe uses one of my favourite methods of combining butter with shortening.

Directions for Making Apple Strawberry Pie

1. If making a homemade pie crust, get started on that first so you can have some time to let the dough chill. Since this is a double-crusted pie, you’ll need 2 pie crusts for a 9-10″ pie. The pie crust does not need to be pre-baked for this recipe.

2. Next, dice the strawberries, and toss them together with fresh lemon juice and sugar; let them sit for 1 hour to release the juices. Peel and slice the apples, tossing them with a mix of white and brown sugar, cinnamon, ginger and nutmeg. Let this mixture sit for the same amount of time as the strawberries.

3. Once the fruit has sat for about an hour, drain the liquid out of the bowls, using a strainer, into a saucepan set to medium-high heat on the stovetop. Combine the strawberries and apples together in another bowl. Simmer the liquid in the saucepan together with a cornstarch slurry, until it has reduced by half and thickened up, then add it back to the fruit. Stir it all together.

4. While the liquid is simmering, roll out one of the pie crusts and place it into a 9 or 10″ pie plate, trimming the edges.

Place the fruit mixture into the pie crust. You can top it with another rolled out pie crust, cutting slits in the top to vent – OR – you can do something fancier and create a lattice design on top like I did. Crimp or pinch the edges together.

5. Brush the top of the pie with an egg wash (one beaten egg) and then sprinkle sugar on top, if you’d like. 

How Long Does This Pie Bake For?

Bake the pie for 40-45 minutes at 400 F or until the filling begins to bubble and the crust is lightly browned. If you see that your crust is browning too quickly, cover the pie loosely with aluminum foil for the remainder of the bake time.

Remove the pie from the oven and allow it to cool for at least an hour, before serving. This will give the pie filling time to solidify, so your pie isn’t a runny mess when you’re serving it.

Be sure to top off the pie with a scoop of vanilla ice cream!

More Pie Recipes From the Blog:

Some of my other favorite pies from the blog:

• chocolate nice cream pie
• healthy blueberry pie
• grain-free chocolate chia pudding pie
• salted caramel apple rose pie
• healthy pecan pie

Strawberry Apple Pie

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5 from 8 reviews

• Author: Katherine | Love In My Oven
• Total Time: 2 hours
• Yield: 1 pie 1x

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Description

This strawberry apple pie is the perfect blend of summer and fall. Combine two delicious fruits together to create one juicy, sweet pie!

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Ingredients

Scale 1x2x3x

Homemade Pie Crust*

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup shortening, diced into pieces and chilled
• 1/2 cup unsalted butter, diced into pieces and chilled
• 8–9 tablespoons ice water**
• or use this 3 ingredient all butter crust

Strawberry Apple Pie

• 2 lbs apples, cored, peeled and sliced***
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 cups strawberries, diced in half lengthwise
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 2 tbsp cornstarch
• 2 tbsp unsalted butter, diced into pieces
• 1 egg, beaten
• optional: sugar, for sprinkling on top before baking

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Instructions

1. Make the pie crusts. Whisk together the flour and salt. Using a pastry cutter or two forks, cut in the shortening and butter until the mixture resembles pea-like crumbs. One tablespoon at a time, sprinkle the ice water over the flour mixture and stir with a wooden spoon. Stir and sprinkle ice water until a ball of dough begins to form and the mixture can be easily pinched between two fingers without crumbling apart. Divide the dough into two equal pieces and wrap both pieces tightly in plastic wrap, keeping them refrigerated for at least an hour.
2. Prepare the pie filling. In one bowl large mixing bowl, combine the sliced apples with both sugars, the cinnamon, ginger and nutmeg. Stir together and let it sit for one hour. In another bowl, combine the strawberries, sugar and lemon juice and allow it to sit for the same amount of time as the apples.
   1. When the hour is up, preheat the oven to 400 F. Drain the liquid from both fruits into a saucepan set over medium-high heat on the stove. Combine the apples and strawberries together in one bowl. Make a slurry of 2 tablespoons cornstarch with 1/4 cup water, then simmer it together with the liquid from the fruits, cooking until the liquid is reduced by half, about 10-15 minutes. Once reduced, add the liquid back to the fruits, and stir together.
3. Butter or grease a 9 or 10″ pie plate and roll out one pie crust to a 12″ circle. Place this circle gently into the buttered pie plate, trimming the edges with a sharp knife. Empty the strawberry apple filling into the crust. Dot the top of the filling with the diced butter pieces. Roll out the second pie crust, and either plate it right on top of the filling, or cut it into strips to create a lattice. If placing the crust directly on top, cut a few slits into the top to allow steam to vent. Pinch the edges of the crusts together, sealing them. Using a pastry brush, cover the top crust with the beaten egg. If desired, sprinkle the top of the pie with a bit of sugar.
4. Bake the pie in the oven for 40-45 minutes, or until the pie filling is thick and bubbly and the crust is lightly browned. If the crust is browning too quickly, loosely cover the pie with aluminum foil for the remaining bake time. Remove the pie from the oven and allow it to cool for at least an hour, before serving. This will ensure everything thickens up nicely. Serve with vanilla ice cream!

Leftover pie can be kept in the fridge, in an airtight container, for 2-3 days. Pie can also be frozen for up to 2 months.

Notes

*Recipe makes 2 pie crusts

**To make ice water, I fill a measuring cup with water, add a few ice cubes and place it in the freezer for 10 minutes before making my pie.

***Measure the weight of the apples once peeled and sliced. I use Granny Smith apples but you can use whatever you prefer or a mix of a few times.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: pies
• Method: oven bake
• Cuisine: American

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