Apple Berry Pie
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This Apple Berry Pie is a combination of traditional apple pie, strawberries, and blackberries. This vibrant and flavorful pie is a twist on classic apple, bringing you the best of mixed berry pie and apple all in one!
If you're looking for more twists on the classic apple pie recipes, check out my Caramel Apple Pie, Orange Blossom Honey Apple Pie, or my Brown Sugar Honey Apple Pie.
Table of Contents
Why You'll Love This Recipe
Buttery Flaky Crust: This Apple Berry Pie recipe starts with a buttery and flaky crust. If you are new to making pies, be sure to check out my All Butter Pie Crust for tons of tips and tricks for making the best buttery and flaky crust.
Apples + Berries: I use a mix of apples, strawberries, and blackberries in this pie. The combination of the tart apples with the sweeter berries makes an incredibly delicious pie! I also use a little less sugar than I usually use in some of my pies, making this a healthier choice than some!
Twist on a Classic: This twist on a classic apple pie gives you the best of apple pie and mixed berry. I top this with turbinado sugar, which just adds a little extra sparkle and texture. If you're looking for an update to your classic apple pie recipe this year, then this Apple Berry Pie recipe is just want you want!
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Cane Sugar: Needed for the filling, I use Wholesome here.
- All Purpose Flour: My favorite is Cairnspring Mills, it's what I always use!
- Apples: I use organic Fuji apples, but any red sweet apple will work!
- Strawberries: Use organic strawberries that have been de-stemmed and sliced. Frozen also works as long as you thaw them out 24 hours in advance in the fridge and drain off the liquid.
- Blackberries: I use organic blackberries.
- Heavy Whipping Cream: I use organic heavy whipping cream for the pie wash making this a naturally eggless pie with a perfectly golden brown crust.
- Turbinado Sugar: Organic turbinado sugar is what gives this pie crust it's signature sparkle and crunch.
Tools Needed
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a large bowl, add the cane sugar, flour, and cornstarch and whisk together. Add the apples, strawberries, and blackberries and fold together with a spatula to coat the fruit completely. Set aside.
To make the topping: Add the heavy whipping cream to a small bowl and set aside.
Step 4
Grease the pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
Step 5
Add the filling into the pie pan and spread evenly.
Cut the top pie crust into strips that are about 1-inch thick. Reserve the shorter pieces for the edges of the pie and the larger pieces for the middle.
Lay them over the top of the pie with about 1-inch in-between. Then pull back every other strip of dough, then lay a strip down perpendicular to the ones you just laid. Pull back every other strip, opposite of what you just did, and lay another strip 1-inch apart horizontal to the strip you just laid. Continue doing this until the pie is completely covered.
Step 6
Trim off an extra pie dough that hangs over the edge of the pie pan. Crimp the two together, and then roll the pie crust twice to create an edge that seals the filling in. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Step 7
Using a pastry brush, brush the dough with the heavy whipping cream and sprinkle the top with turbinado sugar.
Step 8
Bake for 1 hour and 15 minutes, or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- If you are new to making pie, then I would advise you to check out my All Butter Pie Crust post. This has tons of tips and tricks for beginners for making the best pie dough, rolling it out, and more. This quick read will help you tremendously with your pie dough and teach you all the tips you need to make the best flaky all butter pie crust.
- I prefer to use Fuji apples in this pie recipe. But, you can use other similar apples like Gala, Cripps Pink, Honey Crisps, or Pink Lady. These are all similar apples as far as sweetness goes. I haven't tried this recipe with a more tart apple like Granny Smith, but the recipe would work just fine if you prefer to this kind of apple too.
- If you are wondering if the cornstarch is necessary in this recipe, it truly is. Cornstarch is used inside pie fillings to bind everything together, so the juices don't run out as soon as the pie is cut, and so the crust doesn't become soggy. So, cornstarch is definitely necessary! I use Frontier Co-Op Organic Cornstarch.
- You can use frozen strawberries and blackberries, just be sure to thaw in the fridge for 24 hours before making the pie. Drain off excess liquid and then they are ready to use.
FAQ's
Yes, if you want to use blueberries, cherries, or raspberries, you could swap out the blackberries or strawberries for any of those!
Yes, feel free to make this pie the day before. Just store it in a cool dry place (do not put under a cake dome or any kind of airtight container as the crust will get soggy).
Craving More?
Apple Berry Pie
Ingredients
Crust
- 227 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- 170 grams salted butter
- 7 tablespoons cold water
Filling
- 113 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 2 large Fuji apples (sliced with skin on)
- 226 grams strawberries (de-stemmed and sliced)
- 170 grams blackberries
Topping
- 2 tablespoons heavy whipping cream
- 2 tablespoons turbinado sugar
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
- Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- Preheat the oven to 350°F.
- To make the filling: In a large bowl, add the cane sugar, flour, and cornstarch and whisk together. Add the apples, strawberries, and blackberries and fold together with a spatula to coat the fruit completely. Set aside.
- To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!). In a separate bowl, mix the cinnamon and sugar together and set aside.
- Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread evenly.
- Gently place the top pie dough on top. Crimp the two together, and then roll the pie crust twice to create an edge that seals the filling in. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Using a pastry brush, brush the dough with the heavy whipping cream. Make a vent in the top of the pie using a sharp knife. I like to just make four little vents.
- Bake for 1 hour and 15 minutes, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
Nutrition
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