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Homemade Apple Berry Pie
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5 from 10 votes

Homemade Apple Berry Pie

This Homemade Apple Berry Pie is a great play on the classic apple pie--a staple in many homes. What makes this one so special is the bursting of flavor from each strawberry, blueberry, and raspberry that pops through the buttery crust tied together with the great balance of tartness from the granny apples. Just like with your other favorite pies, a generous scoop of vanilla ice cream makes every bite even better. Completely dairy-free and vegan. The perfect sweet addition to the Fall season!
Course Dessert
Keyword apple, baked, Berries, blueberry, classic, crisp, crust, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, holidays, homemade, indulge, pastry, pie, pies, plant-based, raspberry, recipe, southern, strawberry, sweet, vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 Pie
Author Shanika | Orchids + Sweet Tea



  • 2 cups organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 cup organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic pure cane sugar (Vegan-approved!)
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubed (That’s 2 sticks!)
  • 1 cup ice cold water
  • 2 Tbsps apple cider vinegar


  • 1 cup blueberries, fresh or frozen (See Notes!)
  • 1 cup strawberries, fresh or frozen (See Notes!)
  • 1/2 cup raspberries, fresh or frozen (See Notes!)
  • 2 medium granny apples, peeled + sliced
  • 1/2 cup organic pure cane sugar (Vegan-approved!)
  • 1/4 cup organic brown sugar (Vegan-approved!)
  • 1 tsp ground cinnamon
  • 2 Tbsps juice of a lemon
  • 2-3 Tbsps Tbsps water
  • 1/4 tsp vanilla extract
  • 1 Tbsp Arrowroot powder + 3 Tbsps warm water (Repeat if needed)


  • Vegan butter, melted
  • Vegan ice cream, optional



  • In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
  • In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, and organic pure cane sugar, whisking them all together.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
  • Once you’re able to form it into a ball, cut in half into 2 separate balls and wrap them in plastic wrap (individually) and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.


  • In a saucepan, add the apples, strawberries, blueberries, raspberries, juice of a lemon, organic pure cane sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. Add cinnamon, and a pinch of cardamom. To thicken, add arrowroot mixture to sauce and stir until thickened.
  • Remove from the heat and let cool for a few minutes. **NOTE: The consistency should look slightly runny, but thick and slightly gooey.**


  • Remove dough balls from the refrigerator and place them on a lightly floured surface. Roll out first dough ball (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness as first one) and leave it there until ready to use.
  • Preheat your oven to 375 degrees Fahrenheit.
  • Add your cooled filling onto crust that's in the pie dish.
  • Now go back to your set aside flattened pie crust dough and using a sharp knife or pastry cutter, cut dough (longways) into stripes and create a nice design for the top crust and place them individually on top. **NOTE: I twisted each stripe and laid them out diagonally, overlapping as well.** 
  • Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Be sure to do any folding or tucking for any excess pie crust. Then using the last two strips from the dough, twist and add it around the edges of the pie until fully all around.
  • Once done, lightly brush the top of pie crust with melted vegan butter and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and fruits are bubbling through. 
  • Remove from the oven and let it cool for 10-15 minutes.
  • Slice your pie and serve with a few scoops of vegan ice cream, if desired.
  • Bon Appetite!


FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
TIPS FOR THE PERFECT PIE CRUST: Be sure to read tips within the post!
STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!
FROZEN FRUIT: When using frozen fruit instead fresh, always toss then in a few Tbsps of flour before using them in the recipe. This ensures that your pie bakes through and isn't 'watery' from their high water content.