Apple Berry Pie
Published Aug 26, 2026
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Apple berry pie is a bright, juicy mash-up of two favorite pie fillings! It’s a cozy homemade apple pie bursting with fresh berries. Easy to make in my flaky pie crust, this pie is the perfect dessert to take us from summer into fall.
My peach-blueberry pie is another recipe that brings together two pie flavors in one.
The Summer Pie That Doubles as Thanksgiving Dessert
Baked in a golden, flaky pie crust, this easy homemade pie combines the fillings from my apple pie cake and berry pie recipes. I wanted to use up the last of summer’s fresh berries, and with apple season around the corner, an apple berry pie seemed too good to pass up. Together with a hint of warm fall spice, the fresh strawberries make this a great transitional dessert.
This would be a perfect summer pie recipe for a late-season BBQ or a fun twist on a classic Thanksgiving dessert if you make it with frozen berries. But in my experience, apple berry pie doesn’t need a holiday or special occasion to be a show-stopping dessert. Just a scoop of vanilla ice cream or whipped cream does the trick.
The best part is that I can use my blender to make the pie dough and the ice cream I scoop on top of my pie slices when serving!
Apple Berry Pie Ingredients
Below are the key ingredients in this apple pie with berries, with notes and possible substitutions. See the recipe card for the exact measurements.
- Pie Crust – I use my homemade pie crust recipe. It needs only flour, butter, and salt, and it comes together quickly in the food processor with a little ice water (recipe details are included in the recipe card below). You can use any homemade or store-bought pie dough that you prefer.
- Apples – I like to bake with Granny Smith or Pink Lady apples. Other crisp-tart apples, such as Gala or Honeycrisp, are also good choices.
- Sugar – You can use white or brown sugar in the pie filling.
- Spices – Cinnamon and nutmeg, or you can swap the individual spices for apple pie spice.
- Cornstarch – Thickens the pie filling. If you don’t wish to use cornstarch, you can use flour instead. You may need slightly more flour.
- Butter – Salted or unsalted. Stirring butter into the pie filling at the end adds just the right amount of richness. Optional, but I love it!
- Fresh Berries – Any kind. I use strawberries, but blueberries, blackberries, raspberries, or a mixed berry apple pie would be delicious.
- Egg – For an egg wash. It gives the pie a glossy, golden crust.
Choosing Apples for Apple Pie
The main thing is to pick tart, crisp apples that will hold their shape when cooked and baked. Granny Smith or Pink Lady apples are my favorite apples for pie filling. Avoid floury varieties (for example, McIntosh apples), as they don’t stand up to the heat and make the filling mushy.
- How many apples do I need? You’ll need about 6 medium-sized apples to make enough to fill a 9-inch pie crust when cooked. You may need more or fewer depending on the size of your apples.
- Should I peel the apples? Peeling the apples for apple pie is always optional. I prefer to peel them only because I find it makes the texture a bit smoother.
Recipe Tips and Variations
- Top with coarse sugar. After brushing the crust with the egg wash, sprinkle the top with coarse sugar for extra crunch.
- Keep your pie crust dough refrigerated until you’re ready to roll out and fill it. Cold pie crust is easier to handle and is less likely to be soggy.
- If you notice the pie crust is browning too much, cover it with foil while it finishes baking. You can also cover just the edges, or use a pie shield if you have one.
- Let the pie cool completely before slicing for thick, neat slices. If you cut into it too soon, the filling might be loose.
- Use frozen berries. You can make this pie with frozen berries when fresh berries are out of season. Thaw and drain the frozen berries well before adding them to the apple filling.
- If you only have a bottom crust, top this pie with the crumble topping from an apple crisp instead. It’ll be a tasty berry apple crumble pie!
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Apple Berry Pie
Ingredients
For the pie crust:
- 2½ cups all-purpose flour
- pinch of salt
- 1 cup unsalted butter, (2 sticks), chopped into cubes
- ¼ cup ice cold water
For the filling:
- 6 Granny Smith apples, peeled, cored, and cut into cubes
- 1 cup granulated sugar
- ¼ cup water
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons cornstarch, + 3 tablespoons water
- 1 tablespoon unsalted butter
- 2 cups fresh berries, any kind, I used sliced strawberries
For the egg wash:
- 1 egg, + 1 tablespoon water
Instructions
- Make the pie crust. Add the flour and salt to the bowl of your food processor, then pulse to combine. Add the butter and process until it resembles a coarse meal.
- Add water. With the machine running, slowly add ice water and process until a dough comes together. Add more water if the dough looks dry.
- Shape and chill the pie dough. Divide the dough into two equal-sized balls and flatten them into disks. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days) before rolling out.
- Make the filling. In the meantime, add the cubed apples, sugar, water, cinnamon, and nutmeg to a pot or large pan. Cook over medium-high heat for 20 minutes or until the apples are almost soft. Meanwhile, whisk the cornstarch with water to make a slurry. Add the cornstarch slurry to the softened apples and cook until thickened. Remove from the heat and stir in the tablespoon of butter. Let the mixture cool down for 15-20 minutes. Stir in the berries and set aside to cool completely.
- Prep for baking. Preheat the oven to 425ºF. Position the oven rack on the lowest rack.
- Prepare the dough. Take one dough disk out of the refrigerator and leave it on the counter for about 3-4 minutes to soften slightly. Dust your work surface and rolling pin with a little flour, and lightly flour the top of the dough.
- Roll it out. Roll the dough into a roughly 12-inch circle, rotating it as you work so it rolls out evenly. Lift the dough occasionally to make sure it isn't sticking, adding a little more flour underneath if necessary. For a 9-inch pie dish, the dough should extend about 1 inch beyond the edge of the dish when placed over it. REPEAT with the second dough disk.
- Transfer the bottom crust. Loosely wrap the rolled dough around your rolling pin and carefully lift it over the pie dish. Unroll the dough into the dish, then gently ease it into the bottom and up the sides.
- Add the filling. Fill the pie crust in the pie plate with the prepared apple berry filling.
- Add the top crust. Again, loosely roll the second dough around your rolling pin and carefully unroll it over the filling. Center it over the pie, then trim any excess dough, leaving enough around the edges to seal the top and bottom crusts together.
- Make the egg wash. Whisk the egg with water. Brush the pie crust with the prepared egg wash. Make a few slits on the surface of the top crust to allow the steam to escape.
- Bake the pie. Transfer the pie plate to the oven and bake the pie for 40 minutes.
- Cool, then serve. Remove the baked pie from the oven and let it completely cool before slicing and serving.
Equipment
Notes
- You can use Granny Smith or Pink Lady apples. These are my favorite apples for pie filling.
- Use strawberries, blueberries, blackberries, or a mix of these.
- You can sprinkle coarse sugar on top of the crust before baking.
- Keep the pie dough cold. Make sure the dough is well chilled before rolling it out and assembling the pie.
- If the crust starts browning too quickly, loosely tent the pie with aluminum foil, or cover just the edges to keep them from getting too dark.
- Serve the pie with whipped cream or ice cream.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Apple Berry Pie
I keep this homemade apple berry pie simple with a full top crust. If you wanted, you could absolutely finish this fruit pie with a woven lattice crust, as I use for my cherry pie recipe. It’s gorgeous either way!
- Prepare the pie crust. To make my blender pie dough, pulse the flour and salt in a food processor, add butter, and pulse again until it’s coarse and crumbly. Keep the processor running while you stream in a little ice water. Add more as needed, just until the dough comes together.
- Divide and chill the dough. Next, divide the dough in half. Shape and press each half into a disc, then wrap the dough tightly in plastic wrap. Chill the dough in the fridge for an hour before you roll it out.
- Make the apple filling. Meanwhile, combine your apples, water, cinnamon, and nutmeg in a saucepan over medium-high heat. Cook down the apples for about 20 minutes until they just start to soften. Stir in a slurry of cornstarch and water.
Add the berries. Once the filling thickens, stir in the butter, and take it off the heat. Let the filling cool for at least 15 minutes before gently folding in the fresh berries. Afterward, make sure the pie filling cools completely before filling your pie.
- Assemble. When you’re ready to bake the pie, take out the first dough disc, roll it out, and place it in a pie plate. Transfer the apple berry filling to your prepared crust. Then, roll out the next round of dough for the top crust. Cover the filling, then whisk the egg with water and brush it over the crust.
- Bake. Don’t forget to cut holes in the top crust for the steam to escape! Bake this pie on the lowest rack of a 425ºF oven for 40 minutes, and let cool before serving.
How to Store
- Refrigerate. The covered apple berry pie can be stored at room temperature for 1-2 days, or in the fridge for up to 4 days.
- Freeze. You can freeze the pie double-wrapped in plastic wrap for up to 2 months. Thaw at room temperature before serving.
