Go Back

Shortbread Pie with Berry and Apple Filling

A delightful dessert of buttery shortbread crust filled with sweet berries and apples, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the shortbread crust
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened Use cold for a flakier crust.
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
For the filling
  • 1 cup mixed berries (e.g., blueberries, raspberries, strawberries) Feel free to use frozen berries.
  • 1 cup apples, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch Use more if filling is too runny.
  • 1/2 teaspoon cinnamon

Method
 

Preparation of the Shortbread Crust
  1. In a mixing bowl, combine the all-purpose flour, softened butter, powdered sugar, and vanilla extract. Mix until the dough holds together.
  2. Press the dough into the bottom and sides of a 9-inch pie dish, ensuring an even layer. Prick the bottom with a fork to prevent puffing during baking.
Baking the Crust
  1. Preheat your oven to 350°F (180°C). Place the crust in the oven and bake for about 15 minutes, or until lightly golden. Remove from the oven and let cool.
Preparation of the Filling
  1. In a medium bowl, combine the mixed berries, diced apples, granulated sugar, lemon juice, cornstarch, and cinnamon. Stir gently to coat the fruit evenly.
Assembling the Pie
  1. Pour the fruit filling into the pre-baked shortbread crust and spread evenly.
Baking the Pie
  1. Place the pie back in the oven and bake for an additional 30 minutes, or until the filling is bubbly and the crust is golden brown.
Cooling and Serving
  1. Once baked, remove the pie from the oven and let it cool for at least 10 minutes before serving.

Notes

Add a scoop of vanilla ice cream or whipped cream for serving. Store in the refrigerator for 3-5 days or freeze for longer storage.