Delicious Apple Strawberry Pie
Add to CollectionApple Strawberry Pie will delight your senses! Fresh sweet strawberries, tart green apples, a blend of spices, and a beautiful red color makes this a beauty to cut into!
Equipment
- Pie plate, 9 or 10-inch
- Mixing bowls, 2
- Medium Saucepan
- Strainer
Ingredients
- 2 9-inch pie pastry * try Coogan's Favorite Pie Crust!
Granny Smith Apples - Prep
- 1½ lbs Granny Smith Apples , cored, peeled, and sliced
- ¼ cup sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Strawberry - Prep
- 2 cups strawberries , chopped in half
- ⅓ cup sugar
- 1 tbsp lemon juice
Pie Filling - Prep
- 4 tbsp cornstarch
- 2 tbsp unsalted butter , sliced
Topping
- 1 large egg + 1 tbsp water to create egg wash , beaten together
- Turbinado sugar , for sprinkling on top
- powdered sugar , for sprinkling on top (optional)
- vanilla ice cream , optional topping
- whipped cream , optional topping
Instructions
- You will need two separate large bowls. In one bowl, stir together the apple slices, sugar, brown sugar, ginger, nutmeg, and cinnamon. In the second bowl, stir together the strawberry slices, sugar, and lemon juice. Transfer to the refrigerator and sit for an hour.
- Preheat oven to 400° F. Prepare a 9-inch or larger pie pan with unsalted butter coating the bottom and sides. Add bottom pie pastry to the pie pan and allow the pastry to hang over the sides.
- Drain the liquid from both fruit bowls into a medium saucepan, using a strainer. Simmer the juice over medium heat for about 10 minutes or until the liquid has reduced by half.
- Combine both fruits into one bowl, pour the reduced fruit juice into the bowl, and stir in cornstarch; combine well.
- Pour the pie filling over the top of the pie pastry in the prepared pie pan. Top the filling with pads of sliced butter, then add the second pastry over the top. Trim the edges, allowing enough excess to crimp the edges.
- Use a sharp knife and cut steam vents in the top of the pie. Brush egg wash over the top of the crust and then sprinkle with turbinado sugar.
- Bake in a 400° F preheated oven for about 45 minutes. The crust should be a golden brown color and the filling bubbling slightly through the vent slits.
- Remove from oven and allow to cool on a cooling rack for 1 to 2 hours to ensure the filling sets properly.
Notes
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