Apple Cinnamon Strawberry Pie
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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 organic pie recipes, check out some of my other favorites like my Honey Lemon Apple Pie, Blueberry Almond Galette, or my Cherry Chocolate Chip Pie.
Table of Contents
The best of both worlds. If an apple pie and strawberry pie had a baby, it would be this Apple Cinnamon Strawberry Pie! This lattice pie is a delightful twist on a classic apple pie, combining the tartness of apples, the warmth of cinnamon, and the sweetness of ripe strawberries. The apples provide a sturdy, tender base, while the juicy strawberries add a burst of sweet, bright flavor, creating a perfectly balanced filling. Cinnamon enhances the natural flavors of both fruits, adding a cozy depth that makes each bite sweet and comforting.
This organic pie is perfect for any season, offering the warmth of traditional apple pie with the refreshing sweetness of strawberry pie. It's a perfect summer or fall pie! I also add a lattice top, making this lattice pie a show stopper no matter when you serve it. I love lattice pie as it allows the fruit to shine through even more. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, each slice delivers a medley of flavors that feels both familiar and different. This twist on a classic is sure to become a favorite!
Why You'll Love This Recipe
Sweet & Tart: This organic pie features a lightly cinnamon spiced golden brown, flaky, and buttery crust that encases a sweet 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 is both summery and perfect for fall.
Lightly Spiced: I add a little bit of cinnamon into the crust to give this Apple Cinnamon Strawberry Pie a slightly cinnamon spiced flavor in every single bite. I use less sugar in this organic 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 Pie: This lattice pie 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.
Organic Pie: While you can buy apple pie or strawberry pie at the grocery store bakery these days, they are usually made with shortening (not real butter) and may contain preservatives. When you make you own organic pie at home, you'll enjoy bigger, more bold flavors, as well as a healthier dessert option!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just make sure your butter is cold, straight from the fridge. Cold butter will give you a flaky pie crust.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I use organic cane sugar, as it's less processed than granulated white sugar. This also gives this strawberry pie a more natural sweetness, without being overly sweet.
- Apples: I use organic apples of the sweet variety, Fuji, Gala, Pink Lady, these would all be perfect for this apple pie.
- Strawberries: You can use fresh strawberries (be sure to de-stem) or you can also use frozen. If you're using frozen, be sure to thaw/strain in the fridge overnight and drain off excess moisture before using. Check out my post Can You Make Pie With Frozen Fruit? for more info!
- Cornstarch: I use organic cornstarch in the filling. This helps thicken the filling naturally as it bakes. Especially with a strawberry pie (as strawberries are a higher sugar fruit), this is essential so you don't end up with a soggy crust or a pie that spills out fruit juices when sliced.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Check out my post the Best Cinnamon to Bake With to read about the different varieties of cinnnamon.
- Honey: I use organic raw honey in the filling of this strawberry pie as well as for the pie wash. I'm obsessed with my honey pie wish, which is just a 1 to 1 ratio of honey and water. Brush this on top of pie crust in place of eggs, and you get a perfectly golden brown, slightly sweet pie crust that is so dang good!
- Turbinado Sugar: I add organic turbinado sugar on top of this apple pie, this is what gives the crust a sparkly look and perfect texture when you enjoy it!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- 9-inch Pie Pan: I use my Lodge Cast Iron Pie Pan. Check out my post The Best Pie Pans to Bake With.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush on the pie wash.
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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).
FAQ's
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.
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.
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.
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!
Craving More?
Apple Cinnamon Strawberry Pie
Ingredients
Crust
- 227 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- ½ teaspoon ground cinnamon
- 170 grams salted butter (cold)
- 7 tablespoons cold water
Filling
- 57 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 3 large Fuji apples
- 170 grams strawberries
- 43 grams raw honey
Topping
- 1 tablespoon raw honey
- 1 tablespoon water
- turbinado sugar
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
Nutrition
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