pastry Archives - Miss Allie's Kitchen

This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling.

fresh strawberry pie with whipped cream on top

As far as favorite desserts go, this strawberry pie is up there for me. The last time I made it, it was gone in 2 or 3 days. Which, doesn’t seem so bad until you realize that there’s only two of us in my household. I’ll rat myself out…I was the primary pie eating offender.

But what can I say?! I can’t help myself! All berry pie is good to me, this black raspberry pie is certainly a winner, but there’s something about classic strawberry pie with piles and piles of whipped cream that really gets me excited.

I think it’s because strawberries and cream is one of my favorite flavors. I still DREAM about the cake my mom ordered for my 16th birthday. There’s a tea room near where I grew up that sold fresh strawberry cake. It was a light and fluffy vanilla cake with whipped cream and fresh straberry filling, and the icing was a cross between buttercream and whipped cream. Oh, and it was topped with more fresh strawberries. HEAVENLY.

This pie totally reminds me of that. The best part is, it’s so easy to make. All you need is a pie crust – this is my never-fail recipe – and a few ingredients.

strawberry filling ingredients in a glass bowl

What’s in the strawberry pie filling?

I love the simplicity of this strawberry pie. It’s one of those things that you can make right away when you get home from the berry patch because I bet you have all of the ingredients on hand.

The filling is a combo of:

fresh strawberries (duh) – you’ll need 6-7 cups of sliced, de-stemmed berries (more on this below)
sugar
tapioca starch (or arrowroot powder or cornstarch)
lemon juice

That’s it!

sliced strawberries in a pie dish, unbaked

I always top my strawberry pie with PLENTY of homemade whipped cream. You can top the whole pie if you’re serving to a group or just individual pieces. Either works.

How to make a perfect fresh berry pie

There are a few rules I follow when making berry pies. For more information and tips for pie baking, make sure to grab a free copy of my ultimate pie baking guide.

strawberry pie with fresh strawberries on a counter

If you follow the ratio in the recipe below for berries to sugar to starch and lemon juice, you can use any berry. But, a few things to be mindful of:

You’re going to need a lot of berries – My berry pie recipes call for about 6 cups of berries. This strawberry pie calls for 6 cups of sliced strawberries, not whole strawberries. This is because berries MAJORLY cook down in the oven, and you want to make sure you have a thick filling. An older gentleman at my church taught me this when I was a teenager.
Let your pie cool completely before serving – You want to make sure your pie cools so that the juices and starch have a chance to gel and thicken. If your pie is too warm, it will be runny. It still tastes great, but cooling fully helps with this.

I know you’re going to fall in LOVE with this easy and classic strawberry pie recipe. I can’t wait to see your creation!

Love pie baking! Get my FREE Ultimate Pie Baking Guide!

Fresh Strawberry Pie

This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling.

Author: Miss AK
Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes +/-
Total Time: 1 hour and 35 minutes +/-
Yield: 8–12 1x
Category: Dessert
Method: Baking
Cuisine: American

Scale

Ingredients

1 unbaked pie crust – here’s my recipe! My recipe makes 2 crust so you can either halve the recipe or make the full thing and save the other half for another pie.
6 heaping cups sliced and de-stemmed strawberries
1 cup granulated sugar (or 1/2 cup granulated sugar and 1/2 cup honey for less sugar)
1/4 cup tapioca starch (or arrowroot powder or cornstarch)
1 lemon, juiced
fresh whipped cream (or vanilla ice cream) for serving

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Instructions

Start by making your crust if you’re using homemade. Once the crust has been made and has had time to rest in the fridge, roll it out and place it in a 9-inch pie plate*. Trim and press the edges as desired.
Preheat the oven to 425F.
Add the sliced strawberries, sugar, tapioca starch, and lemon juice to a bowl and mix well.
Pour the strawberry filling into the pie plate and set the plate on a rimmed baking sheet. The filling will bubble over during baking and you don’t want it all over the oven. The baking sheet will catch the excess.
Slide the pie in the oven on the middle rack and bake for 25 minutes at 425F.
Turn the oven down to 350F and bake for an additional 45-60 minutes (this greatly depends on your oven and pie plate), or until the filling is bubbling and the crust is golden brown*.
Remove the pie from the oven on the baking sheet and allow it to cool completely to room temperature before serving. This makes sure the filling sets.
Before serving, cover the pie with fresh whipped cream and serve!

Notes

a deep-dish pie plate will work, as will an 8 or 10-inch pie plate if you don’t have a standard 9. You just may have a little less or leftover filling and will need to adjust the cook time accordingly. However, I always use a 9-inch.
If your crust starts to brown too much on the edges, cover the edges with foil or use a pie crust protector shield.

Nutrition

Serving Size: 1 small slice with whipped cream (1/12 of the pie)
Calories: 234
Sugar: 23 g
Sodium: 107 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 0 g
Cholesterol: 10 mg

Classic apple pie filling in a flakey tart pastry crust with notes of cinnamon, allspice and cloves drizzled in easy, homemade caramel sauce.

caramel apple tart with a slice cut out of it with cinnamon, cloves and nutmeg

This Caramel Apple Tart recipe is sponsored by Dixie Crystals. All thoughts and opinions remain my own and I am proud to partner with brands I know and trust. Thanks for supporting the growth of Miss Allie’s Kitchen.

Every year when I was a little girl my dad would take me to The Devon Horse Show. I’ve ridden since the age of 5, and it was always our special thing to do together. We still go today, usually in a larger group, but those first few years were just the two of us.

We’d sit up in the stands, watch whatever event was happening that day, and then mosey around all of the fair vendors. After a long day “talking shop” and expelling all of my horsey wisdom on my dad, we’d go back to my favorite little cotton candy and candy apple cart.

I’d order this GIANT caramel apple the size of my head. I’d spend a few minutes trying to knaw my way through the thick caramel coating to take a chomp out of the crisp, tart apple. It. Was. Delicious.

I get a craving for these apples every once in a while, and that’s when I thought of it. Why not cover my favorite apple pie filling in caramel sauce? I thought a tart would be fun because they’re just so gorgeous. It’s easy to make them beautiful and slip them right out of the pan.

sugar, cinnamon sticks, and apples on a cream background

I used Dixie Crystals Sugar to create a rich and silky caramel sauce from scratch. Wait until you see how easy it is to do! I’ll show you how below. I love using Dixie Crystals and I started using their products when they were kind enough to donate to the Cookies for Kid’s Cancer campaign I was a part of. I love their sugar because their products are 100% pure cane sugar, all-natural, & non-GMO.

You guys know I never shy away from treats in moderation but it’s got to be the real stuff, you know?

Now, let’s talk more about this tart.

What’s in a Caramel Apple Tart?

This caramel apple tart has layers of fresh apples – I used Granny Smith – skin on, sliced thin. Apple pie spice, Dixie Crystals granulated sugar, lemon juice and tapioca starch (or cornstarch) mixed in with apples.

This all gets baked into my classic pastry dough. That recipe makes 2 crusts, so be sure to set one aside and freeze it for later.

The caramel is just this – Dixie Crystal granulated sugar, water, sea salt, heavy cream, and butter. That’s all! More on that in a minute.

a baked apple tart on a cream background

How do you make the apples into a pretty design?

It’s really fun to do a neat spiral design with the apples and it’s was easier than it looks. First, take the pieces that are a little big or a little small and lay them on the bottom of the tart shell. They’ll be your base layer.

Then, starting from the outside layer, lay similar-sized apple slices on top of each other. Then, do another row in the middle, overlapping on top of the outside row. That’s all!

How do you make homemade caramel sauce?

This is VERY easy and I’ll provide specific instruction in the recipe printout. But really all you do is simmer sugar, water and sea salt for around 2 minutes until it turns golden brown. Then, you add cream and butter et voila! I’m not kidding!

Love apple pie? Check out this recipe for lattice top apple pie!

In other news, Dixie Crystals is running their annual Scary Scramble Contest for Halloween from October 13-20^th. Each day they post a scrambled recipe title and you have to search the site and find the recipe. 25 winners receive a prize! Check out this page for details!