Apple Berry Pie


High Altitude No Seed Oils Pies & Tarts Thanksgiving | Published November 7, 2021 by Mimi Council

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This Apple Berry Pie is a combination of traditional apple pie, strawberries, and cherries. 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.

apple berry pie
apple berry pie

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 cherries 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 a little sprinkle of cinnamon and sugar, which just adds a little something special to it. 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!

apple berry pie

Ingredients

Organic Fuji Apples

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Strawberries (can use frozen, thaw in fridge overnight before hand if using, and drain liquid)

Organic Cherries (can use frozen, thaw in fridge overnight before hand if using, and drain liquid)

Frontier Co-Op Organic Korintje Cinnamon

apple berry pie

Tools Needed

Digital Food Scale

Stand Mixer

9-inch Pie Pan

Rolling Pin

Pastry Brush

Mixing Bowl

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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 cherries 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.

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.

Step 6

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.

Step 7

Using a pastry brush, brush the dough with the egg wash. Make a vent in the top of the pie using a sharp knife. I like to just make four little vents.

Step 8

Bake for 1 hour and 15 minutes, or until golden brown. Sprinkle the the warm pie with the cinnamon and sugar mixture. (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
apple berry pie
apple berry pie

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.
  • I like to use frozen cherries for this pie, as that way you don't have to pit them! If you are using frozen cherries, be sure to put them in a bowl in the fridge overnight so they can thaw. You can do this when you make the pie dough, that way they can thaw overnight. Then, the following day, make sure to strain them so you remove all the excess water.
apple berry pie

FAQ's

Can I use another kind of berry?

Yes, if you want to use blueberries, blackberries, or raspberries, you could swap out the strawberries for any of those!

Can I make this ahead of time?

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).

What else can I use in place of egg on top?

If you are egg free, you can brush the top of the pie with milk, heavy whipping cream, or my personal favorite — half honey and half water (about 1 tablespoon of each). If you do the honey and water combo, the pie will have a honey taste to it, but it makes it incredibly golden brown! Mix the honey and water together in a small dish and microwave for just a few seconds to melt the honey so it combines with the water and easily brushes on.

apple berry pie

Craving More?

apple berry pie

Apple Berry Pie

Mimi Council
This Apple Berry Pie is a combination of traditional apple pie, strawberries, and cherries. This vibrant and flavorful pie is a twist on classic apple, bringing you the best of mixed berry pie and apple all in one!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chill Time 1 day
Total Time 1 day 1 hour 30 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 397 kcal

Ingredients
 
 

Crust

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 cherries (pitted)

Topping

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 cherries 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 egg wash. 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. Sprinkle the the warm pie with the cinnamon and sugar mixture.
  • Store at room temperature for up to 3 days.

Notes

High Altitude — Bake at 350°F for 1 hour or until golden brown.

Nutrition

Calories: 397kcalCarbohydrates: 55gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 148mgPotassium: 198mgFiber: 3gSugar: 28gVitamin A: 613IUVitamin C: 21mgCalcium: 27mgIron: 2mg
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