Guilt-less Desserts & Treats for your Family

Apple and Strawberry Heart Pie

Appleand Strawberry Heart Pie  

Valentines Day.
What’s more romantic than a pie full of hearts? A stomach full of pie! And such a pretty pie it is.

Thanks to my new addiction to Pinterest I found this idea to turn a simple (yet tasty) pie into a romantic centerpiece, worthy of any loved up occasion. The construction of the pie is not difficult, it just takes some time to cut and place the hearts. I chose apple and strawberry as my flavors (for no other reason than that was all I had in the fridge!) however the strawberries could be substituted for raspberries or blueberries, and the apples for pears. 


Apple and Strawberry Heart Pie

A romantic way to a mans heart
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 12


Pie Crust

  • 1/2 cup Almond Meal
  • 1 cup plus 4 Tablespoons Coconut Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Coconut Oil softened
  • 1/2 cup Maple Syrup honey can be used
  • 2 Eggs
  • 2 teaspoon Vanilla Extract

Apple and Strawberry Filling

  • 500 grams of Apple measured before cutting, peeled, cored and diced
  • 1/4 cup Water
  • 2 Tablespoons Maple Syrup or Honey
  • Zest of 1/2 Lemon
  • 300 grams Strawberries hulled and cut into large segments (frozen or fresh is fine)


Pie Crust

  • Pre-heat the oven to 175C/350F.
  • Grease the bottom of a 18cm/7inch pie tin.
  • Combine the dry ingredients in a kitchen blender and process on low until combined.
  • Add the wet ingredients and blend until the dough comes together.
  • Wrap the dough in plastic wrap.
  • Place the dough in the fridge for a minimum of 1 hour.
  • After 1 hour separate the dough into 2 equal parts. Wrap one ball of dough again and place in the fridge.
  • Press the remaining dough into the tin, pressing the dough up the edges of the tin to create a wall.
  • Pierce the bottom of the pastry 10 times.
  • Place in the oven for 7 minutes.
  • Allow the pie crust to cool completely.
  • Remove the 2nd ball of dough from the fridge.
  • Roll out the dough on a greased bench or on baking paper.
  • Using a 5cm H x 3cm W sized heart cutter, cut out 45 hearts (there may be a couple left over but it's safer to have more than less).
  • Place the hearts in the fridge until ready to use.

Apple and Strawberry Filling

  • Per heat the oven to 175C/350F
  • Place the apple, water, maple syrup and zest in a saucepan.
  • Simmer, with lid on, for 10-12 minutes, or until the apple is soft.
  • Stir in strawberries and allow to cool.
  • Once cooled, drain the excess liquid from the fruit mixture.
  • Spoon the drained mixture into the cooled pie crust.
  • Brush water over the edge of the pie crust.
  • Arrange the cut hearts around the edge of the pie, gently pushing the hearts into the pie crust to join.
  • Once the outside circle is complete move to the middle circle and place hearts concentrically around, joining and overlapping as per the first layer.
  • Complete the inner circle last.
  • Brush the hearts lightly with water and lightly press the overlaps together.
  • Place the pie in the oven for 20-25, or until the hearts start to brown (but not burn).
  • Allow to cool for 10 minutes before serving or wait and serve cold.
  • Serve with Whipped Coconut Cream.


Adapted from Martha Stewart




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