It’s pie season, people! This strawberry apple pie is a fun twist on a classic apple pie, and features a yummy oatmeal crumble topping. Even better? It features a store-bought crust, which significantly cuts down on the prep time.
I have no shortage of apple recipes on Fit Foodie Finds! With so many apple orchards around us in the Minneapolis area, apples are bountiful this time of year. I love coming up with delicious ways to bake with apples like this brown butter apple galette and these apple cinnamon rolls.
Today’s heavenly strawberry apple pie has similarly delicious flavors to this apple crisp and apple tart, but it’s baked in a store-bought crust and topped with an amazing oatmeal crumble. If you love apple pie, and are looking for a fun twist on a classic recipe (helllloooo, strawberries!), this pie is for you!
Let’s hear it for store-bought crusts! I don’t know about you, but I love using a store-bought crust. It makes pie making quicker, easier and more foolproof.
OMG the crumble topping. It truly is the icing on the cake here — I love that it features rolled oats, brown sugar and a lil butter. I could eat this topping with a spoon.
Strawberries + apples = ❤️. I’m a traditional apple pie gal through and through, but the sweet flavorful addition of strawberries really amps up the flavor in this pie.
Featured Ingredients
Apples: I love using a tart apple for pie, so I typically go with Granny Smith apples. Honey crisp apples would also be delicious.
Strawberries: Fresh, juicy strawberries will have the best flavor. Even better if you can find them at a local farmers market.
Crumble topping: Mmmm crumble toppings! Mine uses rolled oats, all-purpose flour, brown sugar, butter, and a lil salt.
Pie crust: Don’t feel like you cheated by not making your own crust; store-bought crusts have come a long way, and boy, does it prevent a lot of unnecessary anxiety!
Prefer a Homemade Crust?
You do you, mama! If you have the time and patience for a homemade crust, GREAT! I also tested this strawberry apple pie with our high-protein pie crust, and it worked great.
Here’s what you need:
- 1.25 cups all-purpose flour
- ½ tablespoon brown sugar
- ½ teaspoon sea salt
- ¼ cup unsalted butter, cold
- ¼ cup 4% cottage cheese
- ¼ cup cold water
How to make my high-protein pie crust:
- Add the flour, brown sugar, salt, and butter to a food processor. Pulse together to break up the butter.
- Next, add the cottage cheese to the processor and pulse to combine. It should look crumbly but not wet. Turn the food processor on and slowly add the cold water, 1 tablespoon at a time. Once a ball has started to form, you can stop.
- Transfer the dough to a floured work surface and work into a circle shape. Flatten lightly with your hands.
- Then, using a rolling pin, roll to a 12-inch circle.
- Transfer the dough to a 9-inch pie pan. Continue with step 4 in the recipe instructions.
Store this strawberry apple pie covered and in the refrigerator for 3-4 days. It tends to get a little soggy after that.
More Apple Desserts
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Preheat the oven to 350℉.
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Heat a large nonstick pan with high sides over medium heat. Add the butter and the sliced apples to the pan and cook for 5-10 minutes.
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Transfer the apples to a large bowl and add the sugar, cinnamon, nutmeg, clove, strawberries, and cornstarch to the apples. Gently mix until everything is coated in the sugar and spices.
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Transfer the apples and strawberries to the store-bought crust.
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To make the crumble topping, add the crumble ingredients to a bowl. Using a fork, cut the butter into the oats and flour. Top the pie with the crumble topping.
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Bake for 25 minutes. Remove from the oven and cover the crust with tin foil. Place back in the oven and bake for another 20 minutes.
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Remove from the oven and allow to cool on the countertop for 1 hour to thicken. You can also store in the fridge overnight and serve the next day.
- I used Granny Smith apples, but Honeycrisp would be a great substitute.
- I also tested this recipe with our high-protein pie crust crust (ingredients below), and it worked great. Add the flour, brown sugar, salt, and butter to a food processor. Pulse together to break up the butter. Next, add the cottage cheese to the processor and pulse to combine. It should look crumbly but not wet. Turn the food processor on and slowly add the cold water, 1 tablespoon at a time. Once a ball has started to form, you can stop. Transfer the dough to a floured work surface and work into a circle shape. Flatten lightly with your hands. Then, using a rolling pin, roll to a 12-inch circle. Transfer the dough to a 9-inch pie pan. Continue with step 4 in the recipe instructions.
- 1.25 cups all-purpose flour
- ½ tablespoon brown sugar
- ½ teaspoon sea salt
- ¼ cup unsalted butter, cold
- ¼ cup 4% cottage cheese
- ¼ cup cold water
Calories: 359 kcal, Carbohydrates: 59 g, Protein: 3 g, Fat: 13 g, Fiber: 5 g, Sugar: 34 g
Nutrition information is automatically calculated, so should only be used as an approximation.
