I really wanted to make a Strawberry/Rhubarb Pie, but Rhubarb is impossible to find this time of year and I didn't even have any luck trying to source out some frozen ones. So as an alternative I decided to make an Apple/ Strawberry Pie.
4 cups of thinly sliced Granny Smith apples
2 cups of thinly sliced Strawberries.
1 TBSP of Lemon Juice
1/2 cup of Sugar
3 TBS of Flour
Nutmeg and cinnamon are optional although I use a few pinches of each.
Toss the above and refrigerate for 30 minutes.
I don't make my own piecrust as I don't have enough counterspace to work on it properly. Frozen is fine. Let it thaw in the fridge and then let it come to room temp for 15-30 minutes.
Line your pie-plate with the dough and pour in the filling, then cover with the second layer of dough. (Use a little water to brush in between for good adherence).
Brush the top with a lightly beaten egg yolk, sprinkle with sugar and cut a few vent holes.
Place in a preheated oven on a cookie sheet.
Bake at 450°F for 10 minutes
Reduce to 350°F and continue baking for 40 minutes.
It should come out like this:
Depending on how sweet or tart you prefer this type of pie, just adjust the sugar level by an 1/8th of a cup or so.
Enjoy!
4 cups of thinly sliced Granny Smith apples
2 cups of thinly sliced Strawberries.
1 TBSP of Lemon Juice
1/2 cup of Sugar
3 TBS of Flour
Nutmeg and cinnamon are optional although I use a few pinches of each.
Toss the above and refrigerate for 30 minutes.
I don't make my own piecrust as I don't have enough counterspace to work on it properly. Frozen is fine. Let it thaw in the fridge and then let it come to room temp for 15-30 minutes.
Line your pie-plate with the dough and pour in the filling, then cover with the second layer of dough. (Use a little water to brush in between for good adherence).
Brush the top with a lightly beaten egg yolk, sprinkle with sugar and cut a few vent holes.
Place in a preheated oven on a cookie sheet.
Bake at 450°F for 10 minutes
Reduce to 350°F and continue baking for 40 minutes.
It should come out like this:
Depending on how sweet or tart you prefer this type of pie, just adjust the sugar level by an 1/8th of a cup or so.
Enjoy!