Strawberry Apple Pie Dessert (Print-Friendly Version)
Juicy strawberries and crisp apples tucked into a buttery, flaky crust for a sweet and tangy delight.
# What You'll Need:
→ Pie Dough
01 -
250 g all-purpose flour
02 -
1/2 tsp fine sea salt
03 -
1 tbsp granulated sugar
04 -
170 g unsalted butter, cold and cubed
05 -
75 ml ice-cold water (add gradually)
→ Filling
06 -
300 g fresh strawberries, hulled and sliced
07 -
1 medium Granny Smith, Braeburn or Honeycrisp apple, peeled, cored and cubed
08 -
2 tbsp all-purpose flour
09 -
50 g light brown sugar
10 -
40 g granulated sugar
11 -
1/2 tsp ground cinnamon
12 -
1/4 tsp fine sea salt
13 -
1 tsp lemon zest
14 -
2 tsp fresh lemon juice
15 -
1/2 tsp vanilla extract
16 -
20 g unsalted butter, cut into small cubes (to dot on filling)
→ Egg Wash
17 -
1 large egg
18 -
1 tbsp water
# How to Make It:
01 -
Cut unsalted butter into small cubes and keep refrigerated until ready to incorporate into the dough.
02 -
Place all-purpose flour, sea salt, and sugar in a food processor. Pulse briefly to combine.
03 -
Add chilled butter cubes to the dry mixture. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
04 -
Gradually add ice-cold water, pulsing between additions, just until the dough starts to clump and holds together when pressed between fingertips.
05 -
Divide dough into two equal portions (each about 340 g), flatten into discs, wrap in plastic, and chill for 1 hour.
06 -
Let one dough disc rest at room temperature for 30 minutes, then roll out on a lightly floured surface to a 25-28 cm circle. Fit into a greased 23 cm pie tin and trim excess. Chill for 30 minutes.
07 -
In a large bowl, combine flour, brown sugar, granulated sugar, cinnamon, sea salt, and lemon zest. Add strawberries, apples, vanilla extract, and lemon juice, stirring until fruit is well coated.
08 -
Pour fruit mixture into chilled pie crust and distribute evenly. Dot the filling with small pieces of butter.
09 -
Roll out second dough disc to 1.25 cm thickness. Cut designs as desired, using templates or cutters. Chill cut dough shapes for 30 minutes.
10 -
Whisk together one egg and one tablespoon water. Brush the top crust or decorative shapes with the egg wash.
11 -
Preheat oven to 175°C. Place filled pie in oven and bake for 45-50 minutes or until the filling is actively bubbling. If edges brown too quickly, cover crust with foil.
12 -
Bake decorative dough cut-outs separately for 10-12 minutes until golden brown. After pie cools slightly, arrange baked decorations on top.
# Additional Tips:
01 -
Ensure all pie dough ingredients remain cold to achieve maximum flakiness.
02 -
Gradual addition of ice water prevents a soggy or dense crust; add only until dough just comes together.
03 -
Allow dough to relax and chill at every stage to avoid shrinkage and tough texture.