Grant's Strawberrry Apple Pie
Why I Love This Recipe
My daughter and I like to make pies together. Or more accurately, my daughter likes watching me make pies and playing with the extra pie crust dough like playdough, and I like spending time with her.
This recipe is sort of my own invention based on several other pie recipes I have tried over the years and a bit of trial and error. I came up with the idea for it, because fruit pies (especially fresh berry pies) are one of my favorite desserts ever. But most of the year, fresh berries are pretty expensive to fill a pie with, and apples are cheap most of the time. The apples started out as a cheap filler fruit for more expensive fresh berries, but after a little recipe tweaking I actually found that the apples really compliment the flavor of the berries and gives the pie a delicious texture.
The recipe says strawberry apple pie, but you can use about any kind of berry with the same recipe. Blackberries are my favorite, but they weren’t in season when I made this. I have also used blueberries and raspberries with good results. You can also use more apples and less berries or vice versa.
Also, lots of people ask me if I made the crust when they try the pie. I do not, but you could. The store-bought ones turn out really good for me with the eggwashing, and they are so much easier.
Ingredients You'll Need
(2) Large Apples peeled cored and cut into ¼” slices
(1) 16oz package of fresh strawberries cut into eighths
(1) Medium lime
(2) Large eggs separated
(1) Pre-made pie crust
½ Cup of sugar
¼ Cup white flour
Preheat oven to 425°.
In a large mixing bowl, combine sliced apples, cut strawberries, sugar, flour and egg yolks, and squeeze lime over ingredients.
With your hands, mix ingredients vigorously until all the dry ingredients are wet.
Place bottom crust in pie pan and rub the inside of the crust with egg whites.
Pour filling into bottom crust.
Place top crust over the top. Pinch edges together and cut off excess. Cut slits in top for venting.
Rub the top with egg whites and sprinkle pinches of sugar over the top as desired.
Bake at 425° for 15 minutes.
Reduce heat to 375° and crack oven door to let temperature drop.
Bake at 375° for 30 minutes or until top crust is a light golden brown.
Let cool on a cooling rack for at least an hour before cutting.