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This strawberry apple pie is made of a flaky butter crust filled with jammy strawberries and tender Granny Smith apples for a sweet and comforting treat. The fruit filling is topped with a crunchy shortbread topping.
I know strawberry and apple isn’t the most common combination of fruit, but trust me when I say, fresh berries and juicy apples are a match in heaven! The strawberries infuse the apples with their delicious flavour, while the apples provide tartness and structure. Plus, just like your favourite pie, this pie pairs beautifully with a scoop of vanilla ice cream.
Why you’ll love this pie
- One bowl filling with no pre-cooking.
- Sweet saucy strawberries and apples make for the best pie filling.
- Crunchy shortbread topping instead of a boring top crust!
- Easy all-butter pie crust that’s crispy and flaky. No soggy bottom crust in sight 😊
- Use up extra fruit from strawberry season or apple season.
Ingredients
- Butter pie crust: I use a homemade pie crust made with butter, flour, cornstarch, sugar, salt and milk. Feel free to use a store-bought pie crust instead.
- Strawberries: Both frozen or fresh strawberries will do fine.
- Granny Smith apples: The tartness of Granny Smiths complements the sweet strawberries well, but you can use any tart apples or baking apples. Make sure the strawberry slices are the same thickness as the apple slices.
- Granulated sugar: Sugar sweetens and thickens the filling.
- Brown sugar: A bit of brown sugar is added for flavour.
- Cornstarch: Cornstarch thickens the filling.
- Table salt: Salt enhances the flavours of the filling.
- Lemon juice: Lemon juice adds freshness to the filling. If desired, add some lemon zest too.
- Cinnamon and nutmeg: Cinnamon and nutmeg add warmth that’s classic to fruit pies.
- Vanilla extract: Vanilla adds flavour.
- Shortbread topping: The shortbread topping is made of the same ingredients as shortbread cookies, just in slightly different ratios. It requires butter, sugar, vanilla, flour and salt.
Instructions
Prepare the pie dough. It should have visible pieces of butter like the image above. Chill.
Mix up the filling until thoroughly combined. Set aside.
Assemble the pie.
Place the dough into the pie pan. I crimp the edges like the image above. Chill.
Make the shortbread topping. It should look like a rough cookie dough.
Bake until golden brown.
Equipment
Baking pan material can affect the pie. I baked this pie in a light coloured pan, so if you have a light baking pa, just follow the recipe as written. If you use a dark coloured baking pan, the pie will bake and brown faster than if using a lighter pan, so bake at 350 instead of 375. If the edges are browning too quickly, cover with foil.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
Cover the pie and store at room temperature for a day. It can be store in the fridge for up to five days. It tastes best fresh, as the filling will soften the crust over time.
If making in advance, you can make the pie crust and freeze in a flat round (wrapped in plastic wrap). You can also make the topping in advance and freeze in an airtight container. Defrost the pie crust at room temperature or in the fridge, then roll out and shape as usual. You can microwave the topping until mostly defrosted, then use as usual.
FAQ
Yes! You can freeze the unbaked or baked pie. Bake the unbaked frozen pie at 350 instead of 375. Defrost the baked pie and warm up in the oven if desired.
Your pie is underbaked. Continue baking until the filling has thickened slightly. It will continue to thicken as it cools.
Your pie crust may leak a bit of butter as it bakes, so make sure to bake on top of a baking sheet. If it is leaking a lot of butter, your pie crust was too warm when going into the oven. Next time, make sure the crust is nice and cold before baking!
Bake the slices on a baking sheet at 350 for 5 to 10 minutes, or until warm.
Let’s bake!
This strawberry apple pie recipe works amazingly to use up summer or fall fruit, as it bakes up beautifully with frozen or fresh fruit. I hope you love it!
When you make it, tag me on Instagram @bakewhenitrains so I can see your beautiful pie.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Strawberry Apple Pie
Ingredients
Pie Crust
- 245 grams all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- 1/4 tsp table salt
- 180 grams cold unsalted butter cut into small pieces
- 65-80 grams cold milk
Strawberry Apple Filling:
- 420 grams strawberries sliced
- 380 grams Granny Smith apples sliced
- 3 tbsp granulated sugar
- 2 tbsp brown sugar
- 1.5 tbsp cornstarch
- 1/4 tsp table salt
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Shortbread Topping:
- 60 grams unsalted butter
- 50 grams granulated sugar
- 1/2 teaspoon vanilla extract
- 100 grams all-purpose flour
- 1/4 tsp table salt
Instructions
- In a large mixing bowl or food processor, combine flour, cornstarch, sugar and salt.
- Add in cold butter and mix until the butter is in pea sized chunks.
- Add cold milk and mix until just combined.
- Roll the pie dough into a medium sized square. Cut in half and stack the halves on top.
- Repeat once, then roll the dough into a flat round.
- Wrap in plastic wrap and chill for at least one hour to let the gluten in the dough relax.
- On a lightly floured surface, with a rolling pin, roll out the dough into a 12-inch (diameter) circle.
- Transfer the dough to a 9-inch pie plate and press into the pie pan. Shape the edges.
- Chill again and preheat the oven to 375℉.
- While the crust is chilling, make the filling.
- In a large bowl, combine all the filling ingredients and mix until combined.
- Make the shortbread topping. In a small bowl, combine butter, sugar and vanilla.
- Add flour and salt and mix until just combined.
- Take the crust out of the fridge and fill with the filling.
- Sprinkle an even layer of the shortbread topping on top of the pie.
- Using a pastry brush, brush the pie crust edges with egg wash (egg mixed with milk), milk, or cream.
- Bake pie for 1 hour and 25 minutes, or until the edges and topping are a deep golden brown. The center should be bubbling or at least darkened in colour. The filling may look liquid, but it will thicken as it cools.
- Cool for at least 3 hours or until the pie is fully at room temperature before slicing.
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Hi Irene! You can subscribe on the newsletter link at the bottom of each page. Hope that helps and if not, let me know and I’ll add you directly to the email list. Thanks for reaching out 😊