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Sunday, September 25, 2011

Strawberry-Apple Pie

Hi Boys & Girls!

You have got to try this pie recipe! It is delicious and makes enough for a crowd!

2 9" pie rounds
5 Granny Smith apples, peeled, cored and sliced
2 pints fresh strawberries, stems removed, rinsed and cut into halves
5 TBLS cornstarch
2 cups sugar
1 egg yolk
1 TBLS cold water

Preheat the oven to 450 degrees.

Line a buttered pie tin with one 9" pie round.

In a large bowl place the apples, strawberries, cornstarch, and sugar. Mix them together well.

Place the mixture in the pie tin.

Place the remianing 9" pie round on top. Crimp the edges together. Make a decorative pattern around the rim with a fork or your fingers.

Pierce the top crust into a decorative pattern with a small knife or fork (to make steam vents).

In a small bowl place the egg yolk and cold water, and mix them together.

Using a pastry brush gently brush the egg and water mixture on top of the crust.

Place the pie on a cookie sheet, and then put it into the middle of the oven. Reduce the heat to 350 degrees.

Bake for 1 to 1 1/2 hours or until the juices are bubbling. If the crust begins to get too brown, lay a piece of foil over the top. Serves 6

Courtesy of Santa Fe Recipe

I have been making this for years. Here are the changes I have perfected.
  • Make fresh dough for two pies.
  • Use a lasagna pan or baking dish.
  • Organic strawberries and organic apples
  • Sugar is half Stevia and half regular
  • Mixture sits in bowl about 30 minutes with cinnamon sprinkled on top.
  • Line oven with foil for spills.
  • I serve it with pure vanilla ice cream.

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