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Strawberry Apple Pie

Kristen Espino
This fresh strawberry and apple pie is the perfect combination of spring and fall. Aromatic strawberries, crisp apples baked inside a buttery, flaky crust. Inspired by Disney's Poison Apple, this pie will be the talk of the party and such a delicious treat to serve during Halloween time.
5 from 4 votes
Prep Time 1 hour
Cook Time 50 minutes
Chill Time 1 hour 30 minutes
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 502 kcal

Ingredients
  

Pie Dough

  • 8 oz Butter Unsalted, cold and cut into cubes
  • 13 oz Flour All purpose
  • ¼ cup Sugar White granulated
  • 1 teaspoon Salt
  • ¼ cup Ice Water

Strawberry-Apple Filling

  • 4 cups Strawberries Sliced
  • 1 each Granny Smith apple peeled, cored and cut into small dice
  • ¼ cup Brown sugar
  • ¼ cup Sugar White granulated
  • cup Flour All purpose
  • ½ teaspoon Cinnamon Ground
  • ¼ teaspoon Salt
  • 1 teaspoon Lemon zest
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Butter Unsalted

Egg Wash

  • 1 each Egg Large
  • 1 tablespoon Water

Instructions
 

Pie Dough

  • Cut butter into cubes. Place back in the refrigerator to stay cold while you measure other ingredients. In food processor, blend flour, sugar and salt. Add cubed butter and pulse until mixture is coarse with tiny pea-size clumps of butter.
  • Slowly add ice water, a little bit at a time. Pulse until combined. Check by pinching dough in between fingers. If it crumbles, add 1 tablespoon at a time until dough holds together.
  • Divide dough into two balls, each weigh roughly 12 oz. Flatten and wrap with plastic wrap. Refrigerate for 1 hour.

Strawberry-Apple Filling

  • Add flour, brown sugar, sugar, cinnamon, lemon zest and salt to a bowl. Peel, core and cut apple into a small dice. Slice strawberries. Toss fruit with dry ingredients. Add lemon juice and vanilla extract. Mix until evenly coated.

Assembly

  • Remove dough from refrigerator. Let sit at room temperature for 30 minutes. Dust surface with flour and roll dough out to ¼" to ½" thick. Place inside greased 9" pie tin. Trim excess dough off the rim. Refrigerate pie shell for 30 minutes.
  • For the top pie crust, roll out to ½" thick. Using Poison Apple template, cut out shape. Punch out leaves with cookie cutter and place pieces onto a parchment lined sheet pan. Chill for 30 minutes. When ready to bake, brush with egg wash.
  • Add strawberry-apple filling to the chilled pie crust. Bake at 350 degrees for 45-50 minutes or until filling is bubbling. Bake pie dough cut outs separately for 10-12 minutes or until they are golden brown.
  • Remove pie from oven and top with Poison Apple cut out and decorate border with leaves. Serve at room temperature.

Nutrition

Calories: 502kcalCarbohydrates: 64gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 561mgPotassium: 186mgFiber: 3gSugar: 23gVitamin A: 762IUVitamin C: 44mgCalcium: 35mgIron: 3mg
Keyword pie recipes, strawberry, strawberry pie, apple pie, strawberry recipes, apple recipes, pie dough
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