Pie season is here! Have you decided what you are baking for Thanksgiving yet? It is going to be here before you know it. And don’t worry because I got you covered for pie recipes. You can find all of my pie recipes here. And I am sharing one of my favorite takes on apple pie with you guys today.
This Apple Berry Pie recipe is a favorite on the menu at my bake shop, and it’s one of my all time favorite pies! I use a mix of apples, strawberries, and cherries and a little less sugar than I usually use in some of my pies. I also top this one 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!
Tips for Making the Best Apple Berry Pie
• 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.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Ingredients
- Crust
227 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour, plus extra for rolling
1 teaspoon organic cane sugar
3/4 cup (170 grams) Organic Valley Salted Butter, cold
1/4 cup plus 3 tablespoons cold water
- Filling
113 grams (1/2 cup) organic cane sugar
21 grams (3 tablespoons) organic all purpose flour
1 teaspoon organic cornstarch
2 organic large fuji apples, sliced with skin on
8 ounces (226 grams) organic strawberries, de-stemmed and sliced
6 ounces (170 grams) organic cherries, pitted
- Topping
1 organic large egg
1 tablespoon water
28 grams (2 tablespoons) organic cane sugar
1 teaspoon organic cinnamon
Directions
- 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 1/4-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 1/4-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.
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