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Whole strawberry apple pie

Strawberry Apple Pie

Flaky butter crust filled with jammy strawberries and apples. The pie is topped with a crunchy shortbread topping.
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Prep Time:1 hour 15 minutes
Cook Time:1 hour 25 minutes
Chilling Time:2 hours
Total Time:4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: apples, pie, strawberries
Servings: 8

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.

Notes

If you prefer a thick filling over a saucy one, feel free to add an extra teaspoon of cornstarch. You can also cook it over medium heat until it reaches a boil, then fill the crust as normal. 
For the pie crust, make sure it is cold at all times. If it gets too warm, chill until cold before handling again. This will ensure that you get those flaky layers!