Strawberry and Apple Pie Recipe with Flaky Butter Crust

It’s pie season! This strawberry apple pie is a playful twist on a classic apple pie, paired with a buttery oatmeal crumble. Using a store-bought crust speeds up prep and makes this dessert approachable for bakers of all levels. The mix of tart apples and sweet strawberries gives the pie bright, layered flavor while the oat crumble adds satisfying texture.

Growing up near abundant apple orchards makes me love baking with apples, and this pie is one of my favorites. It combines the familiar spices of apple pie—cinnamon, nutmeg, and a touch of clove—with fresh strawberries for an extra pop of sweetness and color. The oatmeal crumble on top is simple to prepare and elevates the entire dessert.

Why I Love This Recipe

• Store-bought crusts save time: Ready-made crusts remove the stress of rolling and chilling dough, so you can focus on flavor and filling.
• The crumble topping: Rolled oats, brown sugar and butter create a crunchy, caramelized finish that pairs perfectly with the soft fruit filling.
• Strawberries + apples: Strawberries lift the classic apple pie with fresh sweetness and color—great for sharing or serving at gatherings.

Featured Ingredients

Apples: Choose a tart, firm apple like Granny Smith for structure and tang. Honeycrisp or other firm-sweet varieties also work well.

Strawberries: Fresh, ripe strawberries bring bright flavor—halved or quartered depending on size.

Crumble topping: Rolled oats, all-purpose flour, brown sugar, a pinch of sea salt and softened butter make a sturdy, flavorful topping that crisps in the oven.

Pie crust: A store-bought 9-inch pie crust keeps this recipe quick and convenient without sacrificing taste.

Prefer a Homemade Crust?

If you enjoy making pastry from scratch, you can substitute a homemade crust. One tested option is a high-protein crust that uses cottage cheese for added texture and structure. This crust is rolled to a 12-inch circle and fitted into a 9-inch pie pan before filling.

Ingredients for the tested high-protein crust:

• 1 1/4 cups all-purpose flour
• 1/2 tablespoon brown sugar
• 1/2 teaspoon sea salt
• 1/4 cup unsalted butter, cold
• 1/4 cup 4% cottage cheese
• 1/4 cup cold water

To make the crust: pulse flour, brown sugar, salt, and cold butter in a food processor until crumbly. Add cottage cheese and pulse until combined, then add cold water one tablespoon at a time until dough forms. Shape, roll to a 12-inch circle, and fit into a 9-inch pie pan.

Storage

Store the pie covered in the refrigerator for 3–4 days. The crumble topping will soften over time, so it’s best enjoyed within a few days. For firmer filling, chill the pie overnight before serving.

More Apple Desserts

• Apple Crisp and Mini Apple Crisps
• Apple Tart
• Apple Cinnamon Bread
• Apple Cake with Cream Cheese Frosting
• Brown Butter Apple Galette

Strawberry Apple Pie Recipe

This strawberry apple pie features a sweet, spiced filling topped with a crunchy oat crumble. Using a store-bought crust makes it simple and quick—perfect for holiday tables, potlucks, or cozy dessert nights.

Ingredients

• 1 tablespoon unsalted butter
• 5 Granny Smith apples, peeled and sliced into 1/4-inch slices
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 2 cups fresh strawberries, halved
• 3 tablespoons cornstarch
• 1 store-bought 9-inch pie crust

Crumble Topping

• 3/4 cup rolled oats
• 2 tablespoons all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon sea salt
• 4 tablespoons unsalted butter, softened

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat a large nonstick skillet over medium heat. Add the tablespoon of butter and the sliced apples. Cook for 5–10 minutes, stirring occasionally, until the apples begin to soften and release some of their juices.
3. Transfer the cooked apples to a large bowl. Add the brown sugar, cinnamon, nutmeg, clove, halved strawberries, and cornstarch. Gently toss until the fruit is evenly coated with sugar, spices, and cornstarch.
4. Pour the fruit mixture into the prepared store-bought pie crust, spreading it evenly.
5. To make the crumble topping, combine rolled oats, flour, brown sugar, salt, and softened butter in a bowl. Use a fork or your fingers to cut the butter into the dry ingredients until the mixture forms coarse clumps. Sprinkle the crumble evenly over the fruit filling.
6. Bake the pie for 25 minutes. After 25 minutes, cover the pie crust edge with foil to prevent over-browning and continue baking for an additional 20 minutes, until the topping is golden and the filling is bubbling.
7. Remove the pie from the oven and let it cool on the countertop for at least 1 hour to allow the filling to thicken. For best slicing, you can chill the pie overnight in the refrigerator and serve the next day.

Tips & Notes

• Granny Smith apples provide tartness and hold up well during baking; Honeycrisp or other firm apples are good substitutes.
• If you prefer a homemade crust, the high-protein cottage cheese crust described above was tested successfully with this filling.
• To prevent a soggy bottom, make sure apples are not overcooked before filling and allow the pie to cool so the cornstarch can set the juices.
• Serve warm with vanilla ice cream or lightly whipped cream to balance the tart-sweet filling.

Nutrition

Nutrition information is an estimate per serving:

• Calories: 359 kcal
• Carbohydrates: 59 g
• Protein: 3 g
• Fat: 13 g
• Fiber: 5 g
• Sugar: 34 g

Nutrition values are approximate and should be used as a guideline.