Apple Berry Pie
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 pie recipes, check out Sourdough Apple Pie, Orange Blossom Honey Apple Pie, Blueberry Slab Pie Without Eggs, or Brown Sugar Honey Apple Pie.
A Quick Look At The Recipe
- Recipe Name: Apple Berry Pie
- Ready In: 7 hours 30 minutes
- Makes: 9-inch pie
- Main Ingredients: butter, all purpose flour, apples, strawberries, blackberries
- Flavor Profile: sweet and tart in a buttery flaky crust
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: the best of both apple and berry pie in one!
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Why You'll Love This Organic Pie
- Buttery Flaky Crust: This pie crust recipe is from my bakery, tried and true!
- Apples and 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 organic pie! I also use a little less sugar than I usually use in some of my pies, making this a healthier choice than some! If you want to try another lower sugar apple pie, try my Caramel Apple Pie.
- 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!
- Bakery Favorite: This was a best selling pie at my bake shop for over a decade! Try this customer favorite and please both apple pie and mixed berry pie lovers at the same time! Also, try another bakery favorite with my Old Fashioned Dutch Apple Pie.
Ingredients
- Butter: Use a high quality organic butter for the best flaky pie crust. I use salted butter, but unsalted also works if you just add a little bit of salt to the pie crust. Add 1/4 teaspoon of salt for every 1/2 cup of butter.
- Apples: I usually use organic Fuji apples, but Pink Lady, Cosmic Crisp or another sweet variety is also great. If you're looking for pie with Granny Smith apples, try my Vanilla Bean Apple Pie.
- 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. But, if you have leftover strawberries from the farmers market, make Organic Strawberry Jam With Fresh or Frozen Berries with them!
- Heavy Whipping Cream: I use organic heavy whipping cream for the pie wash in place of eggs, 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. If you don't have it, you can just skip this step.
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Substitutions
- 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.
- You can use raspberries, cherries, blueberries, boysenberries, or mulberries in place of one of the berries if it's easier for you! Really, any summer berries will work here. Just be sure to pit cherries if using them.
- 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! If you are avoiding corn, you can use tapioca, arrowroot, or even potato starch.
- You can use traditional egg wash on top if you prefer.
- High Altitude — Bake at 350°F for 1 hour or until golden brown.
Baker's Tips for Apple Berry Pie
- If you are new to making pie, then I would advise you to check out How to Make Pie Crust in a Mixer 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.
- 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. Be sure to check out my post Can You Make Pie With Frozen Fruit? for steps on how to use frozen fruit in pie if you plan to use frozen berries.
- You can put the bottom pie crust on a baking sheet in the fridge while you roll out the top crust, this can help stay cold before filling and assembling the pie. This is a great trick to do if you are new to rolling out pie and it takes you a little extra time, as this ensures your pie crust stays cold. I always made new bakers at my bakery do this until they got fast!
- Top this Apple Berry Pie with a scoop of homemade whipped cream. Check out How to Make Organic Whipped Cream for my bakery recipe!
How to Make Apple Berry Pie
- 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.
- To make the filling: In a large bowl, add the cane sugar, flour, and cornstarch and whisk together. Add the apples, strawberries, and blackberries.
- Fold together with a spatula to coat the fruit completely. Set aside.
- 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.
- 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.
- 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.
- Using a pastry brush, brush the dough with the heavy whipping cream and sprinkle the top with turbinado sugar.
- 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).
Apple Berry Pie FAQ's
I prefer to use a sweet variety of apples like Fuji. You could also use a similar kind such as Cosmic Crisp, Pink Lady, or Gala too!
No, you do not need to peel the apples for this pie. I never peel the apples as I like to leave the skin on the apple slices for ease. We never peeled apples for apple pie at my bakery because it was so much faster. The pie bakes in the oven for a while, so the skins soften during this time. So, I do not see the need to peel them. But, if you want to, you can.
Yes, you can. Just be sure to thaw frozen berries in the fridge for 24 hours, then strain off excess liquid before using in the filing. For more info, check out my article Can You Make Pie With Frozen Fruit? for steps on how to use frozen fruit in pie if you plan to use frozen berries.
Yes, you can use any kind of summer berries you like or have on hand. I have made this pie with strawberries and cherries before and really like that combination! If you have mulberries, those are also a favorite of mine!
I prefer to use a combination of cornstarch and flour. But, if you are avoiding corn, you can use tapioca starch, arrowroot, or even potato starch in place of cornstarch.
In this pie recipe I'm using heavy whipping cream in place of egg wash. This acts similarly to eggs as a pie wash and creates a golden brown pie crust! If you don't have heavy cream, whole milk will also work. You can also use my signature pie wash which is a 1:1 ratio of honey water (1 tablespoon each). Microwave them together to help melt the honey so it combines with the water. This version gives you a slightly sweet, honey flavor, so if you don't want that stick to the heavy cream!
Yes, if you don't want to lattice the pie, you can just add the top pie crust on top. Crimp, flute and then make vent holes in the top. I like to do just 4 slits if I'm doing a top crust like this, as this helps the pie breathe. Then you can add the pie wash on top.
When the pie crust is golden brown and you can see the apple berry filling is bubbling through the lattice top, then it's done.
If you skipped the cornstarch and flour, then your pie filling will be runny. These two ingredients inside the filling together are what help solidify fruit juices as the pie bakes, so they are essential to ensure your filling isn't runny. But, even if you do add these and you slice your pie too soon, when it's too warm, the filling will run out. So, letting pie cool completely is also essential. If you want a warm pie, then let it cool completely, slice it and then re-heat slices in the oven or toaster oven for the best results.
The pie needs to cool completely before slicing, this time can vary depending on the climate in your kitchen. But, it usually takes at least 2 hours and can take up to 4 hours. Just ensure the pie is cool, not even warm, before slicing.
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).
Always reheat pie in the oven or toaster oven. This will make it crisp up beautifully, just like it was fresh baked! Never reheat pie in the microwave as this will make the crust soggy!
You can, but I don't recommend it. If you want to freeze it, the best way is to freeze it unbaked. Wrap the entire unbaked pie in plastic wrap really well, then in foil. Put it in the freezer (up to 3 months). You can bake it from the freezer, but you'll need to adjust the time and bake longer (15 to 30 minutes or so), until it looks done. I think pie is best when it's freshly baked. So, if I need to prep in advance, I like to make the pie crust a week in advance and freeze that. Then, thaw in the fridge for 24 hours, as this helps with prep time. Then, just roll out the pie and bake the day before you need it ready.
More Apple Pie Recipes
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Apple Berry Pie
Equipment
- Digital Food Scale
- Stand Mixer
- 9-Inch Pie Pan
- Rolling Pin
- Mixing Bowl
- Pastry Brush
Ingredients
Crust
- 227 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- 170 grams salted butter (cold)
- 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: Add the heavy whipping cream to a small dish.
- 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.
- 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.
- 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.
- Using a pastry brush, brush the dough with the heavy whipping cream. Sprinkle the top with turbinado sugar.
- Bake for 1 hour and 15 minutes, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
- Make sure butter is cold for pie crust, this ensures a flaky crust! It should be cold when making and also stay cold once you begin to roll out the 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.
- You can use raspberries, blueberries, cherries, boysenberries, or mulberries in place of one of the berries if it's easier for you! Really, any summer berries will work here. Just be sure to pit cherries if using them.
- 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! If you are avoiding corn, you can use tapioca, arrowroot, or even potato starch.
- You can put the bottom pie crust on a baking sheet in the fridge while you roll out the top crust, this can help stay cold before filling and assembling the pie. This is a great trick to do if you are new to rolling out pie and it takes you a little extra time, as this ensures your pie crust stays cold. I always made new bakers at my bakery do this until they got fast!
- You can use traditional egg wash on top if you prefer.
- Make sure to reheat pie in an oven or toaster oven only, never the microwave as this will just make it soggy.
- High Altitude — Bake at 350°F for 1 hour or until golden brown.
Nutrition
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Love this pie!