I am hoping to make this tonight, and it has got to be one of the best tasting pies I've ever had. I didn't know if I'd like it at first, but now I can't get enough of it. Don't forget to visit the Pumkin Patch for more Tasty Thursday recipes!
Strawberry Apple Pie
- 3 1/2 cups thinly sliced peeled Granny Smith apples (about 3 medium)
- 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
- 1/2 teaspoon sugar
- 1/8 teaspoon cinnamon
- Whipped topping (optional)
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-inch pie plate 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.
Yield: 6-8 servings.