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Strawberry Apple Pie

Dianne Ebke of Plymouth, Nebraska was baking an apple pie for dinner at her in-laws, when she ran short of apples at the last minute. “I substituted strawberries for the rest of the apples and didn’t tell anyone,“ she recalls. “But that pie was such a hit, I’ve been making it ever since!“
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • 3-1/2 cups thinly sliced peeled tart apples
  • 1-1/4 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 to 4 tablespoons all-purpose flour
  • Pastry for double-crust pie (9 inches)
  • TOPPING:
  • 1/2 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • Whipped topping, optional

Directions

  • In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly.
  • Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil.
  • Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.
Nutrition Facts
1 piece: 336 calories, 14g fat (6g saturated fat), 10mg cholesterol, 200mg sodium, 50g carbohydrate (22g sugars, 2g fiber), 3g protein.

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