Apple Cinnamon Strawberry Pie


Eggless Fall Fourth of July High Altitude No Seed Oils Pies & Tarts Spring Summer Thanksgiving | Published July 15, 2023 by Mimi Council

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This Apple Cinnamon Strawberry Pie is a delicious twist on the classic apple pie, combining the comforting flavors of apples and cinnamon with the vibrant sweetness of fresh strawberries! To top it off, this pie is glazed with a honey pie wash, so it’s naturally eggless!

If you’re looking for more summer pie recipes, check out some of my other favorites like my Honey Lemon Apple Pie, Blueberry Almond Galette, or my Cherry Chocolate Chip Pie.

strawberry apple pie with lattice top, apple cinnamon strawberry pie
strawberry apple pie with lattice top, apple cinnamon strawberry pie

Why You'll Love This Recipe

Sweet & Tart: This strawberry apple pie with lattice top features a lightly cinnamon spiced golden brown, flaky, and buttery crust that encases a luscious filling of tender apple slices, juicy strawberries, and a light mixture of honey and sugar. The combination of tart apples, sweet strawberries, cinnamon, and honey create a symphony of flavors that will excite your palate with every bite!

Lightly Spiced: I add a little bit of cinnamon into the crust to give this strawberry apple pie with lattice top a slightly cinnamon spiced flavor in every single bite. I use less sugar in this pie than in some of my other classic pie recipes, because with the addition of apples and strawberries, plus a little bit of honey, this pie is sweet enough and you can feel good about enjoying a lower sugar dessert!

Lattice Top: This strawberry apple pie with lattice top allows you to see the beautiful strawberries and apples, making the fruit the star. I also brushed this with my favorite combination of honey and water to provide a really golden brown crust with a little added sweetness. This makes Apple Cinnamon Strawberry Pie naturally eggless! I finish it off with turbinado sugar for a little added texture to this buttery and flaky crust.

strawberry apple pie with lattice top, apple cinnamon strawberry pie

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Frontier Co-Op Organic Korintje Cinnamon

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

Organic Raw Honey

Frontier Co-Op Organic Cornstarch

Organic Fuji Apples

Organic Strawberries

Iberia Organic Turbinado Sugar

strawberry apple pie with lattice top, apple cinnamon strawberry pie

Tools Needed

Stand Mixer (or you can use your hands to make the dough)

Rolling Pin

Pie Pan (the best is aluminum or cast iron, like the Lodge Cast Iron Pie Pan I used here!)

Pizza Cutter or Sharp Knife

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strawberry apple pie with lattice top, apple cinnamon strawberry pie

Step by Step Instructions

Step 1

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, and cinnamon. 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 medium bowl, add the cane sugar, flour, and cornstarch and mix to combine. 

Chop the apples (I like to leave skins on, up to you!) and slice the strawberries. Add to the sugar mixture with the honey and toss to coat completely. 

To make the topping: Add the honey and water to a small dish. Microwave it for 10 seconds or so to melt the honey so you can completely stir it together. Set aside.

Step 4

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.

I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.

Once the lattice top is complete, you can trim any excess dough with a pairing knife, and crimp and fold over the edges of the dough to seal the top and bottom together. Using a fork, make form marks all along the outer edge for a decorative crust. Using a pastry brush, brush the dough with the water and honey topping. Sprinkle the top with turbinado sugar.

Step 5

Bake for 1 hour and 15 minutes, or until golden brown. You can turn the oven up to 400°F for the last few minutes if you like it extra 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).

strawberry apple pie with lattice top, apple cinnamon strawberry pie

FAQ's

Do I need a mixer for this recipe?

No, you don't need a mixer. I prefer to make my pie dough in a mixer (because I am lazy, haha). But you can use your hands to make pie dough. For more information on how to make pie dough (with or without a mixer), check out my article All Butter Pie Crust.

What if I don't have strawberries?

If you want to use blueberries, raspberries, or blackberries in place of strawberries they would also be delicious with the apples! You could also add more apple and make this all apple as well.

Do I need to lattice the top?

No, if you don't want to lattice the top you can just place the top pie dough over the pie and flute it like normal! If you do this, just be sure to vent the pie before baking it. If you want a more in depth tutorial on latticing, read my article How to Lattice a Pie.

Can I use egg wash on top?

Yes, if you prefer, you can use a traditional egg wash on top. But, my honey pie wash is my absolute favorite! Trust me, this is so insanely good so I hope you try it!

strawberry apple pie with lattice top, apple cinnamon strawberry pie

Craving More?

strawberry apple pie with lattice top, apple cinnamon strawberry pie

Apple Cinnamon Strawberry Pie

Mimi Council
This Apple Cinnamon Strawberry Pie is a delicious twist on a classic, combining comforting apples and cinnamon with the vibrant sweetness of fresh strawberries!
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 6 servings
Calories 483 kcal

Ingredients
 
 

Crust

Filling

Topping

Instructions
 

  • To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, and cinnamon. 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 medium bowl, add the cane sugar, flour, and cornstarch and mix to combine.
  • Chop the apples (I like to leave skins on, up to you!) and slice the strawberries. Add to the sugar mixture with the honey and toss to coat completely.
  • To make the topping: Add the honey and water to a small dish. Microwave it for 10 seconds or so to melt the honey so you can completely stir it together. 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.
  • like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
  • Once the lattice top is complete, you can trim any excess dough with a pairing knife, and crimp and fold over the edges of the dough to seal the top and bottom together. Using a fork, make form marks all along the outer edge for a decorative crust. Using a pastry brush, brush the dough with the water and honey topping. Sprinkle the top with turbinado sugar.
  • Bake for 1 hour and 15 minutes, or until golden brown. You can turn the oven up to 400°F for the last few minutes if you like it extra golden brown!
  • Store at room temperature for up to 3 days.

Video

Notes

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

Nutrition

Calories: 483kcalCarbohydrates: 66gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 186mgPotassium: 198mgFiber: 4gSugar: 30gVitamin A: 761IUVitamin C: 21mgCalcium: 26mgIron: 2mg
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