Strawberry Apple Pie Delight

There is something magical about the way strawberries and apples mingle in a pie. This Strawberry Apple Pie is my family’s answer to holiday gatherings and summer celebrations alike. The sweet strawberries and tart apples bake together into a jammy filling under a flaky golden crust. Whether you want to bring a showstopper to the table or just treat yourself after a long week, this pie comes together with honest ingredients and a little bit of love.

I baked this on a rainy Sunday when my youngest insisted she could smell strawberry pie through the kitchen door. Since then it has become a regular request for birthdays and rewards for good report cards.

Ingredients

• Butter: cold unsalted gives the crust its tender flake look for European-style for best flavor
• Flour: all purpose for both crust and to thicken the filling choose unbleached for better texture
• Sugar: white for sweetness and brown for an extra hint of caramel note always check freshness for best results
• Salt: brings out the flavors of both fruit and dough opt for fine kosher
• Ice water: keeps dough cool so the crust stays light chill your water before adding
• Strawberries: ripe and red for best sweetness avoid under ripe berries for tastier filling
• Granny Smith apple: firm and tart which offsets the berries and adds texture select crisp with bright skin
• Cinnamon: ground to complement the fruits use fresh ground if available
• Lemon zest and juice: for brightness and to balance flavors pick unwaxed lemons and wash well
• Vanilla extract: rounds out the fruity flavors a good pure extract makes a difference
• Egg and water: for the classic golden shine on top pasture-raised eggs have richer color
• Butter: for dotting the filling so it turns glossy and luscious use fresh unsalted blocks

Instructions

Make the Butter Pie Dough:

Start by cutting very cold butter into even cubes and return them to the fridge. In your food processor combine flour sugar and salt then pulse until just mixed. Add chilled butter and pulse until your mixture has tiny visible clumps no bigger than small peas. Drizzle in ice water a spoonful at a time pulsing and testing by pinching a bit together. Continue until it holds easily like damp sand. Divide in half wrap and flatten into discs then chill for at least an hour.

Prepare the Strawberry Apple Filling:

While dough chills whisk together flour brown sugar white sugar cinnamon salt and lemon zest in a bowl. Dice your apple and slice your strawberries then mix both into the dry mixture. Sprinkle lemon juice and vanilla extract across and toss until every piece is coated. Set aside to let the flavors marry.

Roll and Shape the Pie Crust:

Let your dough disks rest on the counter until just pliable about thirty minutes. Lightly dust your surface and roll out the first disk to fit your pie tin about one quarter to one half inch thick. Ease the dough in and trim away overhanging bits. Chill the crust in the fridge. Next roll out the second disk for your top crust. If you want decorative cutouts use paper or cookie cutters here. Arrange cutouts on a lined pan and chill for half an hour.

Fill and Assemble the Pie:

Once the bottom crust is chilled pour in the strawberry apple filling and spread evenly. Dot the surface with small bits of butter for shine. Cover with your decorated top crust or cutouts as you like. Brush the top with a beaten egg mixed with a bit of water to promise a golden finish.

Bake the Pie:

Place your pie in a preheated oven at three hundred fifty degrees. Bake until the crust is deep gold and the filling bubbles through the gaps or vents about forty five to fifty minutes. Separate decorative cutouts bake ten to twelve minutes until golden and set aside.

Cool and Serve:

Let the pie cool thoroughly to allow the filling to set. Carefully place any cutout decorations or extra leaves on top. Serve at room temperature for the easiest slicing and best balance of flavor.

The strawberries in this pie bring the color and fragrance that remind me of summer visits to the farmer’s market with my grandmother. Her tip was always this only use berries so ripe you can smell their sweetness before they hit the mixing bowl. That always makes the flavor unforgettable.

Storage Tips

Keep leftovers covered loosely with foil or plastic wrap on the counter for up to two days. For longer storage the fridge will keep slices fresh and prevent soggy crust. If needed warm your slice gently in a low oven to revive that fresh baked flavor.

Ingredient Substitutions

You can use half raspberries or blueberries in place of some strawberries for a mixed berry pie. If you prefer less sugar just reduce both types by one tablespoon each and the pie will still come out well. Gluten free flour blend can replace all purpose in the dough and filling for a wheat free version.

Serving Suggestions

This pie shines with a scoop of classic vanilla ice cream or just a dollop of lightly whipped cream. For a brunch table try serving slices with a spoonful of tangy Greek yogurt. Sometimes we sprinkle extra cinnamon sugar over the finished crust for extra warmth.

Cultural Notes

Blending strawberries and apples in pies began as a farmers’ trick to stretch the berry harvest. The tart apple helps the filling set and is found across old American pie recipes from the Midwest and Northeast. Whenever I bake this it feels a little like joining that long parade of creative home bakers.

Seasonal Adaptations

Use any sweet firm apple in peak fall for best flavor. Substitute rhubarb for part of the apple in spring pie. Add a handful of fresh basil in summer for an herbal twist.

Success Stories

Neighbors often ask for the recipe after tasting this pie once. My friend brought the pie to a community garden picnic where it disappeared before I could blink. With so many possible customizations it is the kind of treat you will find yourself making all year round.

Freezer Meal Conversion

Assemble the pie and freeze it unbaked tightly wrapped in foil. When ready to enjoy bake straight from frozen at three hundred fifty degrees adding ten to fifteen minutes to the cook time. This is a go to trick for making holiday prep less hectic.

This pie will quickly become a beloved staple in your home. Enjoy every sweet slice and happy baking!

Common Recipe Questions

→ How do I ensure the crust stays flaky?

Keep butter and dough cold throughout preparation, and avoid overworking to maintain a tender, flaky texture.

→ Can I substitute other apples for Granny Smith?

Yes, use any tart apple for a similar texture and flavor balance in the fruit filling.

→ How do I prevent a soggy bottom crust?

Chill the lined pie shell before baking and avoid overfilling with juicy fruit to keep the base crisp.

→ What spice pairs best with the fruit?

Ground cinnamon brightens both strawberries and apples, enhancing the overall flavor of the dessert.

→ How should leftovers be stored?

Cover and refrigerate; reheat slices to restore the crust’s texture or enjoy at room temperature.

→ Can I make the dough ahead?

Yes, the dough can be refrigerated for up to two days before rolling out and assembling the dessert.