Strawberry Apple Pie Dessert

Strawberry Apple Pie brings together tangy apples and juicy strawberries in a tender, flaky crust for a dessert that bridges summer and fall. I love making this whenever California’s late fall warmth keeps strawberries in the markets but apples are starting to peak. It is especially fun to bake for Halloween and decorate with creative pie crust cutouts like the iconic poison apple from Snow White. No matter the theme, the real magic is in the vibrant fruit filling and buttery crust.

My first time making this with my kids was for a Halloween movie night and now it is a tradition they look forward to every year. This pie always disappears fast and guests are delighted by the sweet tart flavor in every slice.

Ingredients

• Fresh strawberries: If possible select berries that are deeply red firm and plump as underripe or mushy ones will not taste as good
• Tart apples: Granny Smith Braeburn or Honeycrisp are all excellent choices as they keep their shape when baked and add a pleasant tang
• White and brown sugar: Both sugars are used to balance sweetness and bring out the natural fruit flavor
• Unsalted butter: Cold butter is the key for maximum flakiness in the crust and rich flavor
• Cinnamon: This adds warmth and a hint of spice to complement the fruit
• Lemon juice and zest: Lemon brightens both the strawberries and apples and makes the entire filling seem fresher
• All purpose flour: Used as a thickener so the filling sets nicely and is not runny
• Egg wash: Made from egg and a splash of water for a glossy golden pie top

For the best results select quality fruit at its peak and use very cold butter when working with your dough

Step-by-Step Instructions

Prepare Butter:

Cut unsalted butter into small cubes and keep chilled until you are ready to start the dough. The cold butter ensures flakiness.

Mix Dry Ingredients:

Add flour salt and both sugars to the food processor bowl. Pulse a couple of times so everything is evenly distributed before adding butter.

Add Cold Butter:

Scatter the cold cubes of butter over the dry ingredients. Pulse until the mixture looks sandy and you see pea size lumps of butter.

Add Ice Water:

Drizzle in the ice water a tablespoon at a time. Pulse and check the dough after each addition. When you pinch the dough it should stick together but not feel wet.

Divide Dough:

Weigh or eyeball two even portions. Form each into a disk flat and wrapped tightly. Chill in the fridge for at least one hour for best results.

Roll Bottom Crust:

Let one disk sit at room temperature to soften slightly then on a lightly floured surface roll into a circle about one quarter to one half inch thick. Place in a greased nine inch pie tin and trim the edges. Chill again to firm up before filling.

Prepare Filling:

In a large bowl toss the diced apples and strawberries with flour brown sugar white sugar salt cinnamon and lemon zest. Add lemon juice and vanilla extract. Mix until the fruit is well coated.

Fill Pie:

Transfer the fruit mixture into the prepared pie crust. Dot the filling with cubes of cold butter for extra richness.

Bake Pie:

Bake in a preheated three hundred fifty degree oven until the fruit is bubbling and the crust is golden brown about forty five to fifty minutes. Cover the edges with foil if they brown too quickly.

Decorate Top Crust:

Roll out the second dough disk. Cut shapes or use a template for designs like a poison apple leaf shapes or a lattice. Chill cutouts before baking for best detail then brush with egg wash and bake until golden.

Assemble and Serve:

Once the main pie and decorative crust are baked arrange decorations on the cooled pie. Serve slices with whipped cream or a scoop of vanilla ice cream.

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Each time I bake with freshly picked Honeycrisp apples from a local orchard the pie takes on a crisp tang that is unbeatable. One year my daughter and I sliced apples together while her friends helped decorate the top crust and now everyone asks to join when pie time rolls around.

Storage Tips

This pie keeps fresh at room temperature for one day or in the fridge for up to four days. Cover loosely with foil or plastic wrap. To freeze wrap the baked and cooled pie tightly and store in the freezer for up to two months. Thaw overnight in the fridge then rewarm in a three hundred degree oven until the filling bubbles.

Ingredient Substitutions

There is a lot of flexibility if you do not have every ingredient. Any tart firm apple will work in place of Granny Smith including Pink Lady or Jonagold. Maple syrup or honey can replace white or brown sugar. If you are pressed for time a good quality store bought pie crust can stand in for homemade just be sure to check baking times as they may differ. Play with spices adding cardamom or nutmeg for a different twist.

Serving Suggestions

I love to serve this pie slightly warm with a generous scoop of vanilla bean ice cream or fresh whipped cream. Add an extra sprinkle of cinnamon or lemon zest right before serving to make the flavors pop. For a dramatic look layer on more fresh berries just before bringing it to the table.

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Cultural and Historical Context

Strawberry apple pie is a fun modern spin on classic American baking traditions. Apple pie has symbolized home and comfort in the United States for generations while strawberries are a summer favorite. Combining the two reflects the way families adapt recipes as the seasons change and celebrate what is local and fresh.

Common Recipe Questions

→ Which apple varieties work best for baking?

Firm and tart apples like Granny Smith, Braeburn, and Honeycrisp retain their structure and provide a balanced flavor when baked.

→ Can store-bought dough be substituted for homemade?

Yes, store-bought dough is a convenient alternative. Just adjust the baking time as needed for the perfect crust.

→ How do I achieve a flaky pie crust?

Use cold butter and avoid overmixing the dough. Chilling the dough before rolling and baking produces tender layers.

→ What’s the best way to decorate the top crust?

Try a lattice design, creative cut-outs, or a double crust. Brush with egg wash for shine and sprinkle with sugar if desired.

→ Can the dessert be made ahead of time?

Absolutely. Prepare the dough in advance and refrigerate or freeze. Assemble and bake when you’re ready to enjoy.

→ What are tasty ways to serve this dessert?

Pair slices with vanilla ice cream or fresh whipped cream for added richness and contrast to the fruity filling.