Delicious Apple Strawberry Pie
Delicious Apple Strawberry Pie …
Apple Strawberry Pie will delight your senses! Fresh sweet strawberries, tart green apples, a blend of spices, and a beautiful red color make this a beauty to cut into!
What do you need to make Delicious Apple Strawberry Pie?
Here’s what you’ll need from the grocery store:
Pie Crust
- Pie pastry – 2 9-inch pie pastry *try Coogan’s Favorite Pie Crust!
Granny Smith Apple – Prep
- Granny Smith apples – 1½ lbs cored, peeled, and sliced
- Sugar – ¼ cup sugar
- Brown sugar – ¼ cup brown sugar
- Cinnamon – ½ teaspoon ground cinnamon
- Cloves – ¼ teaspoon ground cloves
- Nutmeg – ¼ teaspoon ground nutmeg
Strawberry – Prep
- Strawberries – 2 cups fresh strawberries – chopped in half
- Sugar – ⅓ cup sugar
- Lemon juice – 1 tablespoon lemon juice
Pie Filling – Prep
- Cornstarch – 4 tablespoons cornstarch
- Unsalted butter – 2 tablespoons unsalted butter, sliced
Topping
- 1 large egg + 1 tablespoon water to create egg wash – beaten together
- Turbinado sugar – to sprinkle on top (optional)
- Powdered sugar – to sprinkle on top (optional)
- Vanilla ice cream (optional)
- Whipped cream (optional)
How do you make Delicious Apple Strawberry Pie?
The combination of the sweet strawberries and tart green apples plus Corey’s incredible pie crust is so scrumptious!
Here are the steps for this easy pie recipe …
- You will need two separate large bowls. In one bowl, stir together the apple slices, sugar, brown sugar, ginger, nutmeg, and cinnamon. In the second bowl, stir together the strawberry slices, sugar, and lemon juice. Transfer to the refrigerator and allow it to sit for an hour.
- Preheat your oven to 400° F. Prepare a 9-inch or larger pie pan with unsalted butter coating the bottom and sides. Add the bottom pie pastry to the pie pan and allow the pastry to hang over the sides.
- Drain the liquid from both fruit bowls into a medium saucepan, using a strainer. Allow it to sit for a few minutes to drain as much liquid as possible. Simmer the juice over medium heat for about 10 minutes or until the liquid has reduced by half.
- Combine both fruits into one bowl, pour the reduced fruit juice into the bowl, and stir in cornstarch; combine well.
- If using a pie bird for venting, add it to the center of the pie.
- Pour the pie filling over the top of the pie pastry in the prepared pie pan. Top the filling with pads of sliced butter, then add the second pastry over the top. Trim the edges, allowing enough excess to crimp the edges. * If using a pie bird, cut a small vent where the bird’s head is pressing through and keep the dough around tight around the body of the bird.
- If not using a pie bird, use a sharp knife and cut steam vents in the top of the pie. Brush egg wash over the top of the crust and then sprinkle with turbinado sugar
- Bake in a 400° F preheated oven for about 45 minutes. The crust should be a golden brown color and the filling should be bubbling slightly through the vent slits.
- Remove from the oven and allow the pis to cool on a cooling rack for 1 to 2 hours to ensure the filling sets properly.
Top with powdered sugar, vanilla ice cream, or whipped cream, and serve! Enjoy!
What is that little ceramic bird doing in the
middle of the pie?
- This little bird is known as a pie vent (or pie whistle or chimney). It has a hollow hole through the center that allows the steam from the pie to vent through the pie and out of the bird’s open beak.
- By collecting the moisture and releasing the steam, it helps prevent the pie filling from spilling out and over the pie.
- They were created in the 19th century and you can find all sorts of really beautiful antique pie birds. I gifted this one to Corey several years ago.
More Valentine’s Day Dessert Recipes
Tasty treats to make for your sweetie or for yourself this Valentine’s Day!
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Delicious Apple Strawberry Pie
Apple Strawberry Pie will delight your senses! Fresh sweet strawberries, tart green apples, a blend of spices, and a beautiful red color makes this a beauty to cut into!
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Equipment
- Pie plate, 9 or 10-inch
- Mixing bowls, 2
- Medium Saucepan
- Strainer
Ingredients
- 2 9-inch pie pastry * try Coogan's Favorite Pie Crust!
Granny Smith Apples – Prep
- 1½ lbs Granny Smith Apples , cored, peeled, and sliced
- ¼ cup sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Strawberry – Prep
- 2 cups strawberries , chopped in half
- ⅓ cup sugar
- 1 tbsp lemon juice
Pie Filling – Prep
- 4 tbsp cornstarch
- 2 tbsp unsalted butter , sliced
Topping
- 1 large egg + 1 tbsp water to create egg wash , beaten together
- Turbinado sugar , for sprinkling on top
- powdered sugar , for sprinkling on top (optional)
- vanilla ice cream , optional topping
- whipped cream , optional topping
Instructions
- You will need two separate large bowls. In one bowl, stir together the apple slices, sugar, brown sugar, ginger, nutmeg, and cinnamon. In the second bowl, stir together the strawberry slices, sugar, and lemon juice. Transfer to the refrigerator and sit for an hour.
- Preheat oven to 400° F. Prepare a 9-inch or larger pie pan with unsalted butter coating the bottom and sides. Add bottom pie pastry to the pie pan and allow the pastry to hang over the sides.
- Drain the liquid from both fruit bowls into a medium saucepan, using a strainer. Simmer the juice over medium heat for about 10 minutes or until the liquid has reduced by half.
- Combine both fruits into one bowl, pour the reduced fruit juice into the bowl, and stir in cornstarch; combine well.
- Pour the pie filling over the top of the pie pastry in the prepared pie pan. Top the filling with pads of sliced butter, then add the second pastry over the top. Trim the edges, allowing enough excess to crimp the edges.
- Use a sharp knife and cut steam vents in the top of the pie. Brush egg wash over the top of the crust and then sprinkle with turbinado sugar.
- Bake in a 400° F preheated oven for about 45 minutes. The crust should be a golden brown color and the filling bubbling slightly through the vent slits.
- Remove from oven and allow to cool on a cooling rack for 1 to 2 hours to ensure the filling sets properly.
Notes
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© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!
