Apple and Strawberry Pie


With the addition of strawberries, this recipe is a spring-time twist on the classic apple pie. Fresh strawberries bring with them a lovely floral sweetness, pairing perfectly with the tart apples. The filling is spiced with cardamom, which very subtly, like a whisper almost, adds the needed depth of flavour. And of course, this pie is best served warm with a generous scoop of vanilla ice cream.


For the crust:
  1. 200 g flour
  2. 25 g sugar
  3. 100 g butter
  4. ¼ teaspoon baking powder
  5. 2-3 tablespoons ice water
For the filling:
  1. 200 g apples (cored and diced)
  2. 150 g strawberries
  3. 1 teaspoon lemon juice
  4. 40 g brown sugar
  5. ½ teaspoon cinnamon
  6. ¼ teaspoon cardamom
  7. ½ teaspoon vanilla extract


  1. Preheat the oven to 180°C. Use a 8 inch loose bottom pie tin for this recipe.
  2. Sieve the flour, baking powder and sugar.
  3. Rub the butter into the flour mixture until it looks like breadcrumbs. Leave in some pea-sized bits of butter (this results in a flakier crust).
  4. Add 1-2 tablespoons of ice water water and bring together. Do not knead.
  5. Cover in plastic wrap and chill in the fridge for 30 minutes.
  6. Put the diced apples and strawberries in a mixing bowl and mix in with the sugar, lemon juice, cinnamon, cardamom and vanilla.
  7. Roll out the dough into two 1/8″ circles. Make one bigger than the other.
  8. Place the bigger one in the pie tin.
  9. Coat the bottom with some egg wash and add in the filling.
  10. Take the smaller circle and cut out strips. Use these to create a lattice pattern on top of the pie. Brush the top with some egg wash. Sprinkle some brown sugar on top.
  11. Bake at 180°C for 45-50 minutes or until the crust is golden-brown.



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