Best 3 Strawberry Apple Pie Recipes

Indulge in the delightful harmony of strawberries and apples in a symphony of flavors, textures, and aromas that will tantalize your taste buds. Discover the secret to crafting the perfect strawberry apple pie, a culinary masterpiece that effortlessly combines the natural sweetness of strawberries with the crisp tartness of apples, encased in a golden-brown crust that shatters with every bite, releasing a burst of flavors that will leave you craving more. Embark on a journey of culinary exploration as we guide you through the steps of creating this remarkable dessert, from selecting the finest ingredients to mastering the art of pie making. Get ready to elevate your baking skills and impress your family and friends with this exceptional treat that is sure to become a cherished tradition.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY APPLE PIE

Strawberry Apple Pie image

Dianne Ebke of Plymouth, Nebraska was baking an apple pie for dinner at her in-laws, when she ran short of apples at the last minute. "I substituted strawberries for the rest of the apples and didn't tell anyone," she recalls. "But that pie was such a hit, I've been making it ever since!"

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3-1/2 cups thinly sliced peeled tart apples
1-1/4 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
3 to 4 tablespoons all-purpose flour
Pastry for double-crust pie (9 inches)
TOPPING:
1/2 teaspoon sugar
1/8 teaspoon ground cinnamon
Whipped topping, optional

Steps:

In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. , Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.

Nutrition Facts : Calories 336 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 200mg sodium, Carbohydrate 50g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

KELLY'S APPLE-STRAWBERRY-RHUBARB PIE

Kelly's Apple-Strawberry-Rhubarb Pie image

I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)

Provided by Wildflour

Categories Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sugar
1 cup light brown sugar
1/3 cup flour, plus
1 tablespoon flour
1 teaspoon cinnamon
3 cups fresh rhubarb, cut lengthwise then sliced into 1/2-inch pieces
3 cups fresh strawberries, halved except the little ones
3 granny smith apples, peeled and grated
1 tablespoon lemon juice, for apples
1 teaspoon vanilla
2 tablespoons butter
pastry for double-crust deep dish pie
milk
sugar

Steps:

In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
In medium/small bowl, combine rest of sugars, flour, and cinnamon.
In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
Pour mixture into pastry-lined 9" deepdish pie plate.
Cut up butter and dot evenly.
Cover with second pastry, seal edges well, and flute.
Cut slits to vent.
Brush top pastry crust with a little milk and sprinkle with sugar.
Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
ENJOY! :).

STRAWBERRY APPLE PIE

Strawberry Apple Pie image

I made this pie this morning because it's so simple to make and has very few ingredients. I had a pint of strawberries that needed using so that's where they went. I also left the apples peel on and used some braeburn apples instead of all Granny Smiths. I also used Xylitol instead of white sugar and arrow root flour instead...

Provided by Jo Zimny

Categories Fruit Desserts

Time 1h10m

Number Of Ingredients 5

Ingredients

1 pt strawberries cut in 4 pieces
8 large granny smith apples, peeled, cored and sliced thin
1/3 c brown sugar
1/3 c white sugar
3 Tbsp cornstarch

Steps:

1. Prepare 2-9 inch pie crusts. You can use my Easy Spelt Pie Crust (if you like) which I have posted in my recipes.
2. Set the oven to 375'F.
3. Mix the sugars and cornstarch together. Prepare the apples and strawberries. I sliced the apples in my food processor, it saved time.
4. Mix the sugar/cornstarch mixture in with the apples and strawberries.
5. Put the bottom crust into your pie tin and add the apple/strawberry/sugar mixture.
6. Don't trim the edges of the crust, just leave them. Put the top crust onto the pie.
7. Now you will have the top and bottom crust on. Take the top and bottom crust around the edges of the pie and fold it under and seal the crusts together. Then flute the edges with your fingers and thumb. It will be fairly thick. You won't have to trim anything when you do this.
8. Using a whole egg, mix it well and brush it onto the top of the pie crust and along the fluted edges. Then sprinkle it with some good sugar. Cut steam holes in the top of the pie.
9. Bake for 45 minutes. Check it half way to make sure the edges don't burn. If they are getting really brown cover them with tin foil. When done, cool the pie thoroughly on a wire rack.
10. Serve with ice cream or whipped topping. Enjoy!

Tips:

Use ripe strawberries and apples: This will ensure that your pie has the best flavor.
Don't overmix the dough: Overmixing will make the dough tough.
Chill the dough before rolling it out: This will make it easier to work with.
Use a sharp knife to slice the apples: This will help to prevent them from browning.
Don't overcook the pie: The crust should be golden brown and the filling should be bubbling.
Let the pie cool before serving: This will allow the filling to set.

Conclusion:

Strawberry apple pie is a classic dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, it's sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make dessert, give this recipe a try. You won't be disappointed!