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Strawberry Apple Pie

Total Time

Prep: 15 min. Bake: 45 min.

Makes

8 servings

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!“

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
  • Dough for double-crust pie
  • TOPPING:
  • 1/2 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • Whipped topping, optional

Directions

  1. In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly.
  2. Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.- thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  3. Combine sugar and cinnamon; sprinkle over crust. Cover edges loosely with foil.
  4. Bake 10 minutes; reduce heat to 350°. Remove foil and bake until crust is golden brown and filling is bubbly, 35-40 minutes longer. Cool on a wire rack. If desired, serve with whipped topping.
Editor's Note
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

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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