Strawberry Apple Pie Recipes

STRAWBERRY APPLE PIE

Steps:

• 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.

STRAWBERRY SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
• Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
• In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
• Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.

STRAWBERRY APPLE PIE

Steps:

• 1. Prepare 2-9 inch pie crusts. You can use my Easy Spelt Pie Crust (if you like) which I have posted in my recipes.
• 2. Set the oven to 375'F.
• 3. Mix the sugars and cornstarch together. Prepare the apples and strawberries. I sliced the apples in my food processor, it saved time.
• 4. Mix the sugar/cornstarch mixture in with the apples and strawberries.
• 5. Put the bottom crust into your pie tin and add the apple/strawberry/sugar mixture.
• 6. Don't trim the edges of the crust, just leave them. Put the top crust onto the pie.
• 7. Now you will have the top and bottom crust on. Take the top and bottom crust around the edges of the pie and fold it under and seal the crusts together. Then flute the edges with your fingers and thumb. It will be fairly thick. You won't have to trim anything when you do this.
• 8. Using a whole egg, mix it well and brush it onto the top of the pie crust and along the fluted edges. Then sprinkle it with some good sugar. Cut steam holes in the top of the pie.
• 9. Bake for 45 minutes. Check it half way to make sure the edges don't burn. If they are getting really brown cover them with tin foil. When done, cool the pie thoroughly on a wire rack.
• 10. Serve with ice cream or whipped topping. Enjoy!

STRAWBERRY AND APPLE PIE

Steps:

• Preheat oven to 450ºF degrees.
• Mix together apples, brown sugar, white sugar, arrowroot flour, cinnamon, nutmeg, and lemon zest. When totally mixed add the sliced strawberries and mix carefully so not to break them in pieces.
• Place crust in bottom of pie plate. Fill with apple mix and dab with the 4 tablespoons vegan margarine. Cover with top crust. If you like, brush with 1 egg mixed with 1 tablespoon of water.
• Cut slits in the pie for steam to escape. If you like sprinkle with some additional sugar to make the crust crunchy and sweet.
• Bake at 450ºF for 10 minutes, then turn down to 350ºF and bake for an additional 45 minutes. Or until the juices bubble out of the pie.
• You may need to cover the edges of the pie to prevent it from burning. Cool on a wire rack.
• Serve with some vanilla ice cream or top with whipped cream :).
• Bon Appetit!

KELLY'S APPLE-STRAWBERRY-RHUBARB PIE

Steps:

• In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
• In medium/small bowl, combine rest of sugars, flour, and cinnamon.
• In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
• Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
• Pour mixture into pastry-lined 9" deepdish pie plate.
• Cut up butter and dot evenly.
• Cover with second pastry, seal edges well, and flute.
• Cut slits to vent.
• Brush top pastry crust with a little milk and sprinkle with sugar.
• Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
• ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
• ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
• ENJOY! :).