Description
A delightful pie featuring a strawberry and apple filling encased in a flaky golden crust, perfect for any occasion.
Ingredients
Scale
- 225 g unsalted butter, cold and cut into cubes
- 370 g all-purpose flour
- 50 g white granulated sugar
- 1 teaspoon salt
- 60 ml ice water
- 4 cups strawberries, sliced
- 1 Granny Smith apple, peeled, cored and diced
- 55 g brown sugar
- 50 g white granulated sugar
- 45 g all-purpose flour
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 15 g unsalted butter
- 1 large egg
- 1 tablespoon water
Instructions
- Cut the cold butter into cubes and return to the refrigerator to keep chilled. In a food processor, combine flour, granulated sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add ice water, pulsing and checking the texture after each addition. Continue until the dough begins to hold together when pinched. If needed, add more water, one tablespoon at a time, until consistency is reached.
- Divide dough into two equal balls (approximately 340 g each), flatten into discs, wrap in plastic wrap, and refrigerate for 1 hour.
- In a large mixing bowl, combine flour, brown sugar, granulated sugar, cinnamon, lemon zest, and salt. Toss with the diced apple and sliced strawberries. Add lemon juice and vanilla extract, mixing until fruit is evenly coated.
- Remove dough from refrigerator and let stand at room temperature for 30 minutes. Dust work surface with flour and roll one disc to 6-13 mm thickness. Transfer to a greased 23 cm pie tin, trimming excess dough from edges. Refrigerate the lined tin for 30 minutes.
- Roll out second disc of dough to approximately 13 mm thickness. Using desired template or cutters, create decorative shapes and place on a parchment-lined baking sheet. Chill for 30 minutes. Prior to baking, brush the shapes with prepared egg wash.
- Add the strawberry-apple filling into the chilled pie shell. Distribute filling evenly and dot with unsalted butter.
- Bake in a preheated oven at 175°C for 45 to 50 minutes, or until the filling is bubbling and crust is golden brown.
- Bake the decorative crust shapes separately on a baking sheet for 10 to 12 minutes or until golden brown.
- Remove the baked pie from the oven and top with the decorative dough cutouts and border leaves. Allow to cool and serve at room temperature.
Notes
- Make sure the butter remains cold for a flaky crust.
- Adjust the sweetness according to personal preference by changing the sugar amount in the filling.
- Use fresh strawberries for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg