This Apple Strawberry Pie recipe uses only 4 store-cupboard ingredients, yet tastes as though you’ve made it all yourself. Tangy but sweet. The perfect comfort food. Easy to prepare. Make with gluten free or wheat pastry. Easy to make vegan, dairy free and refined sugar free.
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Apple Strawberry Pie from the Store Cupboard
This simple Apple Strawberry Pie recipe needs only 4 ingredients. Whilst it’s easy to throw together however, it is still as delicious as any pie you may have slaved over for hours. It’s dense with fruit and encased in pretty, decadent pastry.
It’s also perfect for these troubled times of self-isolation and increasing absence of fresh fruit and veg in the shops. The C virus is keeping people at home and stripping the supermarket aisles bare.
Wherever you are, I hope you are all staying safe. It is certainly a very surreal moment in time and one that will make the history books for the future. But however long this nightmare goes on for, we are a resilient breed and we will get through it!
Meanwhile, it’s always good to eat a little cheer. This pretty Apple Strawberry Pie uses just a tin of apples, some frozen strawberries, a little sugar and a pack of ready-to-roll pastry. If you can’t get strawberries or apples, substitute with whatever you have.
Tinned apples – Not my usual larder fare
I have to admit, that tinned fruit is not generally found in my larder. Indeed, it seems to be a rare necessity in today’s world. With the usually easy availability of fresh food on hand whenever we want it, it seems very odd to be grabbing cans from supermarket shelves. The current world health crisis is without doubt, a total shake-up. And it is certainly showing how fragile our connections are.
But strangely, I did have a can of tinned apples! I had bought them some time ago with the intention of making apple puree for another recipe. But then I discovered that a jar of apple baby food puree was less hassle. Needless to say, the tin got dumped at the back of the cupboard. It seems however, that its moment has come… and Apple Strawberry Pie for dessert it is!
Can a store cupboard Apple Strawberry Pie really be as nice?
Actually, yes! The tinned apples work perfectly. Despite a good simmering, they don’t completely pulp down and retain a nice ‘bite’. I’ll be honest… I was a little surprised. Tinned fruit has sadly gained a bit of a ‘down-trodden’ reputation in recent years, with the accessibility of fresh produce.
Although this pie is made with tinned and frozen fruit, it tastes amazingly fresh… A perfect level of tartness from the apple, sweetened by summer strawberry and a little caramelly coconut sugar (although white sugar is just fine!). The addition of the strawberry gives it such a beautiful colour too.
It is up to you, but I also sprinkled a little caster sugar on the top once cooked, mainly for decoration.
What about the pastry for Apple Strawberry Pie?
Another great convenience is that this Apple Strawberry Pie recipe uses ready-made pastry. But let’s be honest… ready-made pastry has been the friend of the time-pressed cook for decades. Whether ready-rolled or roll-at-home, it’s one of those substitutes that is great to have in the freezer or fridge on stand-by.
Nowadays, there are a growing number of pre-made gluten free raw pastries on the market. Dependent on where you shop, you will most easily find Genius brand frozen ready-to-roll (which comes in puff and shortcrust – not vegan). Or Jus-Rol ready-rolled chilled puff pastry (vegan). Alternatively, there are lots of dried packet mixes that are easy to use.
Although this pie is made with gluten free pastry, it can (of course) be made with wheat pastry too.
How to make the pastry go further…
The top of this pie looks a lot fancier than it really is and was born out of needing to make the pastry stretch as far as possible. I wasn’t 100% sure there was quite enough and didn’t want to risk running out. In the event, one packet would have been good, but cutting pastry shapes and sticking them together across the top of the pie is a great way to make pastry go further. I also love how the fruit bubbles through the gaps in the surface as it bakes. Sort of rustic, but inviting… Showing a little hint of what lies within.
You can use any biscuit cutter to make your shapes. I just happened to have a simple flower cutter to hand. Just make sure to dampen the adjoining raw pastry edges so that they stick together as you go.
Apple Strawberry Pie… a great comfort food
Fruit Pie is perfect comfort food too and with everything that is happening in the world right now, I think we could all do with a little comfort. I’m never too sure why we reach for pastry when we need a food-cuddle (or is that just me?). But I know that when I am feeling down or dealing with lots of emotional stuff, pie is often something I crave.
The first time I made my Apple Strawberry Pie was following a series of bereavements and it turned out to exactly what I needed. Hot or cold… on its own… with custard or cream, its combination of tart fruitiness alongside satisfying pastry is guaranteed to make you feel emotionally better.
Other Recipes Using Mainly Store-Cupboard Ingredients
- Indian Flat Breads
- Oat Crêpes
- Peanut Butter Chicken Curry
- Gluten Free Waffles
- Oat Breakfast Bars with Nuts and Dark Chocolate
- Fruit & Nut Porridge Jars
- Quinoa – Cook with stock cubes
- Quinoa Breakfast Bowl
- Apple Pie Granola
- Yorkshire Puddings/Toad in the Hole
- Hummus with Caramelised Onion & Turmeric
- Boozy Pina Colada Pineapple (sub with tinned fruit)
- Biscuit Cake
- Chocolate-Espresso Cookies
- Cranberry & Apricot Seeded Flapjacks
- Chocolate Granola
- Chocolate-Peanut Butter Oat Slices
- Date Apricot & Coconut Flapjack
- Jam Thumbprint Cookies
- Maple Shortbread
- Peanut Butter Cookies
- Meringue Kisses (using carton egg-white)
Made this delicious store cupboard Apple Strawberry Pie recipe?
I’d love to hear from you if you have made this recipe. It absolutely makes my day when I know my recipes are being cooked and eaten! Let me know in the comments below (and please offer a star rating for the recipe)… Or why not take a photo and tag me on social media? You can find me on Facebook, Instagram, Pinterest and Twitter! I’d love you to follow me….
4-Ingredient Store-Cupboard Apple Strawberry Pie
- large saucepan
- wooden spoon/silicone spatula
- pie dish
- cling film/baking paper
- cookie cutter (optional)
- 385 g 1 tin sliced apples eg Granny Smiths – drained (or 3 to 4 fresh apples, peeled, cored & sliced)
- 8 approx frozen (or fresh) strawberries (trimmed and de-hulled if fresh)
- 2 to 3 tbsp coconut sugar/brown sugar/caster sugar to taste
- 400 g pack ready-to-roll gluten free pastry or non-GF pastry if diet allows
- milk of choice to glaze – dairy free if needed
Prepare the Fruit
- Put the strawberries and apples in a large saucepan with a couple of tablespoons of sugar. Bring to a simmer over a medium heat, stirring. Simmer, stirring frequently until the fruit has softened and the liquid has reduced, so that you have a juicy, but thick, chunky compote. Set aside to cool completely.
Prepare the Pastry
- Take a pie dish and your ready-to-roll pastry and carefully roll (as per manufacturer's instructions) to a depth of about half a centimetre. (If gluten free, it helps to dust with tapioca flour and roll on dusted clingfilm or baking paper).
- Carefully line the base of the pie dish with rolled pastry and trim the edges, leaving a ‘lip’ to stick the pastry top. Set aside the off-cuts and wrap in clingfilm until ready to fill the pie.
- Fill the pie with your (completely cold) prepared fruit and spread to even the top.
- Bring the remaining pastry together and re-roll. Use a medium-sized cutter to cut pastry shapes. (Alternatively, you can cut into strips to criss-cross, or cover completely with one pastry piece – remember to put a couple of small slits to let out steam).
- Using a pastry brush and a little water, moisten the pastry edges and carefully stick the shapes round the edge of the pie (pastry to pastry) and gradually work your way round and into the centre of the pie with each additional shape, to cover the top (there may be gaps between pastry shapes). Once complete, place in the fridge to chill for about 30 minutes.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Glaze the raw pastry top with a little milk and bake for about 30 minutes. If the top starts to brown too quickly, turn down the oven a little, or cover with a piece of foil.
- Remove from the oven and sprinkle with a little extra sugar (optional) for decoration. Eat warm or cold with a drizzle of coconut cream or some ice cream.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Looking to be inspired to cook and bake gluten free? We have over 400 recipes on Gluten Free Alchemist. Why not explore our Gluten Free Recipe Book Index to get you started? We also have lots of other sweet Pies and Pastries to enjoy too.
This post was originally published on 4th June 2018 and updated on 18th March 2020