I've been making pies since I was about 14 years old, and developed some favorites along the way. My family likes those tried and true pies and I could have kept my pie-eating family happy by continuing to make the same pies over and over. But a couple of years ago I challenged myself to try new things more often, and that has led to the discovery of some fabulous new pies. This pie is one that I never would have thought to try in the past, and it was a delicious revelation. This is why trying new things is worth it! It was National Pi Day (3.14) and I thought that was a fun excuse to make a pie, but I didn't have time or money to go shopping. So I had to come up with a pie using what I had on hand. Who knew apples and strawberries could play so deliciously together? Give this one a try! We ate it slightly warm with sweetened whipped cream, it would be great with ice cream as well.
APPLE STRAWBERRY PIE
Prepared pastry for a deep dish double crust pie
4-5 apples (I used Braeburn because that's what I had in the house. Any kind of apple could work)
1/2 cup sugar
1 lemon, juiced and zested
1 quart strawberries, hulled and sliced
1/4 cup flour
- Roll out half of pastry and put in bottom of deep dish pie pan.
- Combine the apples, sugar, lemon juice and lemon zest and mix together well.
- Mix in the strawberries, then carefully stir in the flour.
- Preheat oven to 400 degrees.
- Spoon the filling into the pie shell.
- Roll out remaining pastry and place on top of pie and flute edges. The strawberries make this a pretty pie for a lattice top.
- Bake pie for 30 minutes.
- Reduce oven temperature to 375 degrees then bake pie 30 minutes more, or until apples are tender and juices are bubbling.