Strawberry-Apple Pie

Dave loves pie… Or more accurately, Dave loves apple pie… Most people are just happy to get a piece of homemade pie, but he’s a strict apple man. It’s been a challenge introducing him to new pie flavours.

He doesn’t want to think about other fruits or berries in his pie, and is almost appalled at the idea of cream fillings. In the past, even apple blends have been viewed as some form of flavour corruption… And so we take baby steps… After winning him over with an apple-raisin blend, I decided to step it up with strawberries.

 

 

Strawberry Apple Pie

 

 

I love the mix! Lots of strawberry flavour with chunky texture from the apples. The only thing that could have improved it would have been a big scoop of ice cream.

Oh, and what did my apple man think? Must have been pretty good, because he ate nearly the whole pie himself!

Maybe now he’s ready for me to get a little crazy and make it with peaches :-)

 

 

Strawberry Apple Pie

 

 

 

Strawberry-Apple Pie

4 cups Ambrosia Apples, peeled, cored, and sliced 1/4-inch thick

2 cups Strawberries, hulled and sliced 1/4-inch thick

1/2 cup Sugar

2 tbsp Cornstarch

1 tsp Vanilla Extract

1/8 tsp Salt

Pie Crust (enough for a double crust pie)

 

Toss the apple and strawberry slices together. Add the sugar, cornstarch, vanilla, and salt. Toss until well mixed. Let sit for 30 – 60 minutes (stirring occationally) to allow the juices to come out of the fruit.

Drain the fruit juice mixture into a pot, and heat to thicken (stirring frequently). You’re looking for a thick pudding texture. Pour mixture back into the fruit and stir to coat.

Spoon the fruit filling into a dough lined pan, and cover with a second dough round. Fold and crimp edges of dough to seal, and cut slits into top for steam to escape.

Place in a preheated 350°F oven, and bake for 60 -70 minutes, until apples are tender and filling is bubbly.

Let pie cool on a wire rack for at least 45 minutes before serving.

 

 

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