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Strawberry Apple Pie

 Strawberry Apple Pie
Dianne Ebke of Plymouth, Nebraska was baking an apple pie for dinner at her in-laws, when she ran short of apples at the last minute. “I substituted strawberries for the rest of the apples and didn’t tell anyone,“ she recalls. “But that pie was such a hit, I’ve been making it ever since!“
6-8 ServingsPrep: 15 min. Bake: 45 min.


  • 3-1/2 cups thinly sliced peeled tart apples
  • 1-1/4 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 to 4 tablespoons all-purpose flour
  • Pastry for double-crust pie (9 inches)
  • 1/2 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • Whipped topping, optional


  • In a large bowl, combine the apples and strawberries; drizzle with
  • lemon juice. Combine sugar and flour; sprinkle over fruit and toss
  • lightly.
  • Line a 9-in. pie place with bottom pastry; trim even with edge of
  • plate. Add filling. Roll out remaining pastry to fit top of pie;
  • place over filling. Trim, seal and flute edges. Cut slits in top.
  • Combine sugar and cinnamon; sprinkle over pastry. Cover edges
  • loosely with foil.
  • Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil
  • and bake 35-40 minutes longer or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack. Garnish with whipped topping
  • if desired. Yield: 6-8 servings.

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Strawberry Apple Pie (continued)

Nutritional Facts: 1 serving (1 piece) equals 336 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 200 mg sodium, 50 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.