This delicious and easy-to-make strawberry apple pie recipe combines the sweetness of fresh strawberries with the tartness of apples for a perfect summer dessert.

Strawberry season is here, and they are a staple in my refrigerator. I love easy apple pie, and mixing the two ingredients and creating this pie recipe was so much fun. If you are searching for more strawberry recipes, check out Strawberry Icebox or Strawberries and Wine.

The finished strawberry apple pie in the baking dish on a towel.

Recipe Overview: Strawberry Apple Pie Recipe

  • Prep Time: 15 minutes
  • Bake Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 6 people
  • Cook Method: Bake in a 9-inch pie dish.
  • Flavor & Texture: Combines the sweetness of the strawberries and the tartness of apple.
  • Difficulty: Easy. The custard comes together quickly.
  • Why this Recipe? The best ingredients of summer assembled with a creamy custard.
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This dessert is super easy to make, and the combination of strawberries with sweet and tender apples is perfect anytime, on any occasion.

The perfect dessert to bring to your dessert table during the holiday season. Something a bit different with lots of flavors.

And since the oven does it all for you, this apple strawberry pie will be the most sought-after this summer for all your pot-luck gatherings, BBQ or pool parties.

Make this strawberry pie a bit more sinful by adding some chantilly and top it off with a sliced strawberry. Yummy!!

In this Article

Which apples make the best apple pie?

Of all the apples on the market, my favorites for baking are Jonagold, Honeycrisp, Pink Lady, Braeburn, and Granny Smith apples.

Rich in flavor and consistency. You want an apple that will not turn into mush or give you so much juice that your pie will be soggy.

Even though I clean all my apples well to remove all wax and dust from the skin, I always peel them.

The finished pie in a pie dish with apples and strawberries around it.

Making the custard

The custard is my favorite part and is so easy to make. Eggs and heavy cream are essential as they make the custard rich.

Brown sugar and vanilla extract give it that wonderful, sweet flavor.

Use a good quality vanilla extract. My favorite is from Madagascar. Perfectly balanced.

Key Ingredients

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Pillsbury pastry crust – super easy to use

Large eggs – brought to room temperature

Vanilla extract – so splurge on this as it is amazing how wonderful your pies will taste with a good vanilla

Large apples – Do not use Janagold or Honeycrisp as they will keep the consistency better when baking and are not too liquidy

Strawberries – cleaned, stem and white internal part removed

Heavy cream or whipping cream – is the best as it creates the custard. Please do not skip it. You will thank me later.

Step-by-step instructions

As you can see by the ingredients needed this strawberry apple pie recipe is super easy to prepare.

Of course, you are welcome to make your dough; however, using an already-made pastry crust can save you some time. I use Pillsbury, but any that are your favorite will do as well.

Step 1: Roll the pie dough on a floured surface.

Step 2: Always poke lightly at the pastry dough and bake it for at least 8 minutes. Place a pie ring around it to prevent the outer crust from burning. If you do not have one, use aluminum foil to protect the top crust.

Step 3: Use strawberries that are not too white at the end tip and not too soft either.

Step 4: Mix the apple slices with the strawberries before placing them into the pre-baked pastry dough.

Step 5: Pour the cream mixture over it.

All ovens bake differently. To check if your pie is ready, shake the pan lightly and check the middle of the custard. If there is no movement, then it is done. My timing on the recipe card is based upon a regular, very old electric oven.

Step 6: Once out of the oven, place on a trivet or cookie rack and bring to room temperature before enjoying it.

If you have a removable bottom pie dish, you can serve your plate on a beautiful pedestal pie plate. A regular plate will work too.

The finished pie on a white towel with strawberries next to it.

Giangi’s Pro Tips

  • Depending on what pie dish you use, the bottom crust may burn slightly and attach itself to the baking dish. I always use a parchment paper sheet on the dish’s bottom to eliminate this annoying sticky situation. The pie dough will come off quickly.
  • Do not use red delicious as they are too watery, and the result will not be the same.
  • If you have tart apples, sprinkling sugar over them will create a beautiful, sweet top.
  • To prevent your apples from turning brown once peeled and sliced, add a few drops of lemon juice. The acidity will stop the color from changing.
  • If your pie dish is too small or you are afraid of overflow spillage, place a baking sheet covered with aluminum foil in your oven to prevent having to clean your oven.

What dishes can you enjoy with this strawberry apple pie recipe?

This strawberry apple pie is just as wonderful after a casual summer dinner as it is on a brunch table.

Tomato Quiche would be one of my first choices. It is a French-inspired spring and summer recipe that works for brunch, lunch, or a light dinner, which makes the strawberry apple pie a very natural dessert afterward.

Grilled Salmon with Olives and Pine Nuts would give you a beautiful summer-dinner pairing. The savory grilled salmon provides a nice contrast before the fruit-forward custard pie.

A grilled chicken main dish, such as this BBQ marinated chicken, is the perfect flavorful dish for all your summer entertaining.

Storing

Once the pie is completely cooled, it can be stored in the refrigerator for up to three days. Cover it tightly with plastic wrap.

Bring it back to room temperature before enjoying another slice of heaven.

I do not recommend putting it in the freezer, as the fruits and custard will not taste the same afterward.

If you are familiar with my apple pie, you will love this new recipe. And do not forget that this pie tastes amazing with a huge scoop of vanilla ice cream.

Strawberry Apple Pie Recipe FAQ’s

Will the pie thickens as it cools?

Yes, it will. Ensure that the middle is not runny when slightly shaken.

How do you keep a strawberry pie from being runny?

Add starch such as cornstarch, flour, or tapioca to thicken the strawberry pie filling. Mix it with the custard mixture. The corn starch is my favorite as it has no aftertaste at all.

Can I add cinnamon to this pie?

No, sorry. The cinnamon does not blend well with the strawberries and will not taste as good.

More Strawberry Recipes You Will Love

If you tried this Strawberry Apple Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Strawberry Apple Pie Recipe

5 from 3 votes
Strawberry Apple Pie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Author: Giangi Townsend
This delicious and easy-to-make pie combines the sweetness of fresh strawberries with the tartness of apples for a perfect summer dessert.
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Ingredients 

  • 1 pastry crust, – I use Pillsbury
  • 4 large eggs
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 3 large apples, peeled, cored and sliced
  • 12 ounces strawberries, stems and white removed, sliced
  • ¾ cup heavy whipping cream

Instructions

  • Preheat the oven to 400°. 
  • Roll out the pie crust in a 9-inch pie dish. Make sure the crust is all the way up to the rim. Poke lightly the dough and place it in the hot oven for 5 to 7 minutes.
    Remove and let it cool off.
  • In a large bowl whisk together the eggs, heavy cream, vanilla extract, and brown sugar. 
  • Add the sliced apples and strawberries to the pie dish. Cover with the egg mixture.
  • Place a pie shell shield to cover the border of the dough or make one with aluminum foil. Lower the heat to 375°. Bake the cake for 40 to 50 minutes. The top should be nice a golden brown, and the middle should not be runny.

Notes

  • Depending on what pie dish you use, the bottom crust may burn slightly and attach itself to the baking dish. I always use a parchment paper sheet on the dish’s bottom to eliminate this annoying sticky situation. The pie dough will come off quickly.
  • Do not use red delicious as they are too watery, and the result will not be the same.
  • If you have tart apples, sprinkling sugar over them will create a beautiful, sweet top.
  • To prevent your apples from turning brown once peeled and sliced, add a few drops of lemon juice. The acidity will stop the color from changing.
  • If your pie dish is too small or you are afraid of overflow spillage, place a baking sheet covered with aluminum foil in your oven to prevent having to clean your oven.

Nutrition

Calories: 319kcal | Carbohydrates: 34g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 279mg | Potassium: 197mg | Fiber: 2g | Sugar: 8g | Vitamin A: 603IU | Vitamin C: 34mg | Calcium: 54mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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