Every Spring, my family eats bucket after bucket of sweet strawberries. We like them every which way and we are always coming up with new recipe ideas to incorporate strawberries. That's how this strawberry apple pie recipe was born.
This delicious pie the best of both strawberry pie and apple pie all married into one. The combination of strawberries and juicy apples wrapped in a flaky pie crust is the perfect Summer dessert. It's amazing served with a dollop of whipped cream or a scoop of vanilla ice cream.
If you have more strawberries to use, I recommend my delicious gluten free strawberry cobbler or this fresh strawberry pound cake.
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Ingredient Notes
This easy pie recipe uses just six simple ingredients. It can be made with a store-bought pie crust or use my homemade gluten free pie crust recipe.
- Fresh Strawberries - Fresh berries are definitely the star of this pie. Make this in the height of strawberry season for the best flavor.
- Apples - Tart apples are the best to use for this recipe, because the flavor pairs perfectly with strawberries. Granny Smith apples are the best apples for baking because they don't get too soft.
- Arrowroot Powder (or Corn starch) - Just a little starch helps to thicken up the juices that are released from the fruit during baking.
See the recipe card below for the full ingredient list with measurements.
How to Make an Apple Strawberry Pie
Making this pie filling is going to be the easiest thing you do all day!
- Step 1 - Roll out the bottom crust and place it in your pie pan.
- Step 2 - Combine the apple slices, strawberries, lemon juice, vanilla extract, sugar and arrowroot powder in a large bowl. Stir the fruit well until it's coated with the dry ingredients.
- Step 3 - Pour the pie filling into the prepared crust.
- Step 4 - Add the top pie crust. Brush the top of the pie crust with an egg wash and sprinkle with coarse sugar. Then you're ready to bake.
Expert Tips
- Place your pie dish on a baking sheet to prevent sticky oven spills.
- Bake your pie on the lowest oven rack to prevent soggy pie crust on the bottom.
- Bake until the top is a deep golden brown and the filling is bubbling. If the top browns too quickly, cover it loosely with a piece of aluminum foil for the remaining bake time.
How to Make a Homemade Gluten Free Pie Crust
If you've never made a gluten free or vegan pie crust from scratch, have no fear. I have a complete guide to the best pie crust recipe that I use for all of my baking (including this pie).
If you review the guide and you're still worried about making your own crust, you can always use a store bought crust. Wholly Gluten Free makes a great allergen free pie crust that can be found in the freezer section of many supermarkets.
If you're not keen on adding the top crust, an oatmeal crumble topping would also be wonderful on this pie.
How to Recreate this Top Crust Design
To create this design, I have used two layers of top crust.
Roll out the first layer and freeze it for about 15 minutes. Remove from the freezer and cut out circles of varying sizes in a random pattern. I use this set of cutters. If you don't have circle cutters, you can use a sharp knife.
Place the first layer of top crust over your pie filling and trim away the edges.
Use all the scraps of dough to roll another top crust and place it in the freezer for 15 minutes. Then repeat the process with the circles. You will have exactly enough dough to complete the pie in a standard size pie plate.
Storage
Keep the leftover pie wrapped in plastic wrap and store in the refrigerator. It should last for 3-4 days, but the crust will become less crisp as time goes on.
Recipe FAQs
It’s true that baking with fresh strawberries can have challenges. In this case, the arrowroot (or cornstarch) powder works with the heat to thicken up the juices that are released during baking. Plus the apples have a much lower amount of moisture, so there is less liquid to contend with. If you let the pie cool completely before slicing, you should have a very nice filling inside.
If you want to make a straight strawberry pie, then the best way to keep it from being runny is to cook down about half of the strawberries with the sugar, making a sort of jam. Mix the jam with the remaining fresh strawberries to fill the pie. Then you will only end up with half as much moisture are normal and the filling should be a nice consistency when cooled.
Fresh strawberries are gluten free. However, some strawberries are grown in wheat straw. If you have a wheat allergy you may find you’re sensitive to those berries as well.
If you do find yourself with a gluten reaction to strawberries, you can always ask if you’re purchasing them directly from a farmer. A lot of farmers are using plastic to protect strawberry plants these days instead of wheat straw, so you may be able to find some that you can tolerate.
More fruit pies to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Strawberry Apple Pie
Ingredients
For the pie crust
For the pie filling
- 4 Cup Fresh Strawberries de-stemmed and quartered
- 3 small Granny Smith Apples sliced into ¼" thick slices
- ½ Cup Sugar
- ¼ Cup Arrowroot Powder can also use cornstarch
- 1 teaspoon Vanilla
- 2 teaspoon Lemon Juice
For the topping (optional)
- 1 Egg for egg wash, omit for vegan
- 1 Tablespoon Turbinado Sugar
Instructions
- Prepare a batch of pie dough and chill.1 Double Gluten Free Pie Crust
- After the dough has chilled, remove from the refrigerator and roll out into two large sheets on a piece of parchment paper or between two sheets of plastic wrap. Place the dough sheets on a baking sheet and place them into the freezer.
- Preheat the oven to 425 degrees.
- Combine the strawberries, apples, sugar, arrowroot powder, vanilla and lemon juice in a large bowl. Stir until the fruit is coated with the dry ingredients. Set aside.4 Cup Fresh Strawberries, 3 small Granny Smith Apples, ½ Cup Sugar, ¼ Cup Arrowroot Powder, 1 teaspoon Vanilla, 2 teaspoon Lemon Juice
- Remove one dough sheet from the refrigerator and fit it into your pie plate. Cut the excess dough from around the edge of the plate.
- Pour the prepared filling into the pie shell. Place the filled pie shell into the freezer while you work on the top crust.
- Remove the second sheet of dough from the freezer. Cut circles of varying sizes from the dough. Once you're happy with the design, place the top crust onto the filled pie shell. Cut the excess dough from around the edge.
- Combine together all of the cut out circles and scraps of dough and roll them out into another sheet. Place it back in the freezer for 15 minutes. Also freeze the pie while you're waiting.
- Remove the second top dough from the freezer and cut more circles out. Once you are happy with the design, remove the pie from the freezer. Beat an egg in a small dish and brush it over the top crust. Then place the second top crust on top of the egg wash (this will glue the crusts together).1 Egg
- Crimp the edges in the style of your choosing. Egg wash the entire top of the pie and sprinkle with coarse sugar.1 Tablespoon Turbinado Sugar
- Place the pie plate on a baking sheet. Bake in the preheated oven on the lowest rack for 45 minutes. The pie will be done with the crust is golden brown and the fruit filling is bubbling.
- Remove from the oven and cool at room temperature for at least 4 hours before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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