Strawberry Apple Pie Recipe
This strawberry apple pie comes complete with a homemade crumble topping and calls for a store-bought crust to make things easy on you. Enjoy!
Servings: 8
Ingredients
- 1 tablespoon unsalted butter
- 5 Granny Smith apples peeled and sliced into ¼ inch slices
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 2 cups fresh strawberries halved
- 3 tablespoons cornstarch
- 1 store-bought 9-inch pie crust
Crumble Topping
- ¾ cup rolled oats
- 2 tablespoons all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon sea salt
- 4 tablespoons unsalted butter softened
Instructions
- Preheat the oven to 350℉.
- Heat a large nonstick pan with high sides over medium heat. Add the butter and the sliced apples to the pan and cook for 5-10 minutes.
- Transfer the apples to a large bowl and add the sugar, cinnamon, nutmeg, clove, strawberries, and cornstarch to the apples. Gently mix until everything is coated in the sugar and spices.
- Transfer the apples and strawberries to the store-bought crust.
- To make the crumble topping, add the crumble ingredients to a bowl. Using a fork, cut the butter into the oats and flour. Top the pie with the crumble topping.
- Bake for 25 minutes. Remove from the oven and cover the crust with tin foil. Place back in the oven and bake for another 20 minutes.
- Remove from the oven and allow to cool on the countertop for 1 hour to thicken. You can also store in the fridge overnight and serve the next day.
Video
Notes
- I used Granny Smith apples, but Honeycrisp would be a great substitute.
- I also tested this recipe with our high-protein pie crust crust (ingredients below), and it worked great. Add the flour, brown sugar, salt, and butter to a food processor. Pulse together to break up the butter. Next, add the cottage cheese to the processor and pulse to combine. It should look crumbly but not wet. Turn the food processor on and slowly add the cold water, 1 tablespoon at a time. Once a ball has started to form, you can stop. Transfer the dough to a floured work surface and work into a circle shape. Flatten lightly with your hands. Then, using a rolling pin, roll to a 12-inch circle. Transfer the dough to a 9-inch pie pan. Continue with step 4 in the recipe instructions.
- 1.25 cups all-purpose flour
- ½ tablespoon brown sugar
- ½ teaspoon sea salt
- ¼ cup unsalted butter, cold
- ¼ cup 4% cottage cheese
- ¼ cup cold water
Nutrition
Calories: 359kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Fiber: 5g | Sugar: 34g