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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. âI substituted strawberries for the rest of the apples and didnât tell anyone,â she recalls. âBut that pie was such a hit, Iâve been making it ever since!â 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 king arthur unbleached all-purpose flour |
pastry for double-crust pie (9 inches) |
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. 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.
3. 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.
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