If you can’t decide which pie you want or you have picky eaters that only want a certain kind of pie, this 2 in 1 split pie is for you!
Truth be told, I had leftover pie filling I wanted to use up so I made this split pie with a crumble topping. I make a mixed berry pie filling and an apple pie filling when we go camping for dessert mountain pies.
I’m going to share the recipes for both the mixed berry filling and the apple filling. I will also share the recipe for an easy pie crust and a stabilized whipped cream that goes perfectly with all the pies. All of the products I discuss in the recipe blog post are from Amazon. If you don’t have an account yet, you can sign up here for a free 30 day trial!
If you do go camping or use a fire pit and haven’t used a pie iron, may I suggest a cast iron pie iron for Amazon. We use those almost exclusively when cooking on a fire. You can make dessert pies like these OR you can make pizza pockets, loaded quesadillas, breakfast sandwiches, pork chops, burgers, I mean literally anything!
Ok back to pie. First thing is the pie crust. You can just buy pie crust at the store, but make sure you par bake it as you would for the homemade pie crust recipe. The following recipe for two pie crusts. You can use both for a full pie if you didn’t want to do the crumble topping or you can do what I like to do and save a pie crust wrapped up well in a freezer bag and leave it in the freezer to pull out whenever you want to make a pie.
Pie Crust Recipe
Ingredients:
- 300g all purpose flour
- 2 sticks (1 cup) unsalted butter, cold
- 1 tsp salt
- 1/2 cup ice cold water (give or take)
Directions:
- In a food processor, pulse the flour, salt and butter together a few times then slowly start adding the water. It will depend every time you make it how much you will use, based on the humidity in the air, you can always add more so start small and blitz a few times
until the dough just comes together - Form into 2 dough discs, wrap one in plastic and chill in the fridge for at least 2 hours and the other wrap up and place in a freezer bag, cover in aluminum foil and store in freezer
Take out the refrigerated chill dough and roll out on a floured surface and put in the pie pan and poke with a fork. Cover with plastic wrap and pop it in the freezer for about 15 minutes while the oven preheats to 450°F
Take out the frozen pie crust
Add parchment paper and pie weights and bake for 15 minutes
Remove parchment and pie weights and let it go another 5 minutes in the oven, then let it cool.
To create the split pie, take a piece of cardboard from an Amazon box and cut it to fit the length of the pie and cover in aluminum foil.
Apple Pie Filling
Ingredients:
- 4 Granny Smith apples, peeled and diced
- 1/2 cup brown sugar
- 1/2 tsp each cinnamon and pumpkin pie spice (or just 1 tsp cinnamon)
- 2 tbsp butter
- 1/4 cup water + 2 tbsp water
- 3 tbsp corn starch
- 1 tsp Vanilla extract
Directions:
- In a sauce pan on medium heat, add apples, brown sugar, spices, 1/4 cup water and butter. Simmer for about 10 minutes, or until the apples are softened, turn down to low
- In a small bowl, mix together the remaining 2 tbsp water with 3 tbsp corn starch to make a slurry and add to the apples and stir until thickened, this should just take an extra minute or two, then turn off heat, then add vanilla extract
- Boom, Apple pie filling to do with what you please and the possibilities are endless, you can even just serve it warm over vanilla ice cream and call it a day. Using deli containers to store pie filling in the fridge helps you make desserts on the fly
Mixed Berry Pie Filling
Ingredients:
- About 4 cups mixed berries, strawberries raspberries and blackberries are my fave to use but you can use whatever you have at your local grocer, it usually works out to a package of each, cut to a similar size
- 1/2 cup granulated sugar
- 1/4 tsp cinnamon
- 3 tbsp corn starch
- 2 tbsp water + 2 tbsp water
- 1 tsp vanilla extract
Directions:
- Add berries, sugar, cinnamon and 2 tbsp water to a sauce pan and simmer on medium for about 10 minutes.
- Reduce heat to low and make cornstarch slurry with 2 tbsp water and 3 tbsp cornstarch, add to berries and let thicken, about a minute or two, turn off heat and add vanilla extract
- Boom, mixed berry pie filling
Crumble Topping:
Ingredients:
- 95g all purpose flour (3/4 cup)
- 40g rolled oats (1/2 cup)
- 100g brown sugar (1/2 cup)
- 1/2 tsp cinnamon
- 1 stick of unsalted butter (113g), slightly softened
Directions:
- Using a pastry cutter (or hands) mix together all the ingredients until crumbly
Bake in a preheated 375°F oven for about 30 minutes and let cool completely before serving
Ice cream goes well on this pie but my favorite is homemade whipped cream! Making it a stable whipped cream helps it from flattening in the fridge with just a quick trick.
Whipped Cream Vibes
Ingredients:
- 2 cups heavy whipping cream
- 1/2 pkg zero sugar cheesecake pudding mix
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Directions:
- Add everything to a large bowl and using a hand mixer (or a stand mixer), whip until it forms whipped cream! Easy peasy
Look at the freaking flakey crusty brown bottom of the pie crust! This is why par baking pie crust is so important, even if store bought. It really prevents a soggy bottom and elevates your pie baking abilities!
If you want to make this apple berry 2 in 1 split crumble pie even easier, you can use canned pie filling instead of homemade! Regardless of how you make it, please, for the love of Martha Stewart and Ina Garten, par bake your pie crust!
Amazon Products used in this video:
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