Strawberry Apple Pie Delight (Printable View)
Buttery crust envelops strawberries, apples, and spices for a comforting fruit-filled dessert.
# Ingredient List:
→ Pie Dough
01 -
8 ounces unsalted butter, cold, cut into cubes
02 -
13 ounces all-purpose flour
03 -
0.25 cup granulated white sugar
04 -
1 teaspoon salt
05 -
0.25 cup ice water
→ Strawberry-Apple Filling
06 -
4 cups sliced strawberries
07 -
1 Granny Smith apple, peeled, cored, diced small
08 -
0.25 cup brown sugar
09 -
0.25 cup granulated white sugar
10 -
0.33 cup all-purpose flour
11 -
0.5 teaspoon ground cinnamon
12 -
0.25 teaspoon salt
13 -
1 teaspoon lemon zest
14 -
1 tablespoon fresh lemon juice
15 -
1 teaspoon vanilla extract
16 -
1 tablespoon unsalted butter
→ Egg Wash
17 -
1 large egg
18 -
1 tablespoon water
# Preparation Steps:
01 -
Cut unsalted butter into cubes and refrigerate until needed. In a food processor, blend all-purpose flour, granulated sugar, and salt.
02 -
Add cold cubed butter to the dry ingredients and pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
03 -
Slowly drizzle in ice water a little at a time, pulsing after each addition, until the dough just holds together when pinched. Add water by tablespoons if needed.
04 -
Divide dough into two even balls, flatten to discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
05 -
In a mixing bowl, combine all-purpose flour, brown sugar, granulated sugar, ground cinnamon, lemon zest, and salt. Add diced apple and sliced strawberries, then toss with the dry ingredients. Incorporate lemon juice and vanilla extract; mix until evenly coated.
06 -
Remove dough from refrigerator and rest at room temperature for 30 minutes. Dust work surface lightly with flour, roll one disc to 0.25–0.5 inch thickness, and line a greased 9-inch pie tin. Trim excess dough and chill the pie shell for 30 minutes.
07 -
Roll out remaining dough to 0.5 inch thick. Cut desired design, such as a Poison Apple, and use cutters to make decorative leaves. Arrange cut-outs on a parchment-lined sheet and refrigerate for at least 30 minutes.
08 -
When ready to bake, whisk together the large egg and 1 tablespoon water. Brush the prepared dough cut-outs with the egg wash.
09 -
Spoon the strawberry-apple filling into the prepared, chilled pie shell and dot the top with small pieces of unsalted butter.
10 -
Bake at 350°F for 45–50 minutes until the filling is bubbling and the crust is golden brown. Bake the dough cut-outs separately for 10–12 minutes until golden.
11 -
Cool pie briefly. Top with pie cut-out and arrange decorative leaves around the border. Serve at room temperature.
# Supplementary Details:
01 -
Chill dough thoroughly to ensure a flaky, tender crust.
02 -
Allowing the assembled pie to come to room temperature before serving improves texture.