With Passover and Easter upon us, what a perfect opportunity to prepare a new dessert for our family and friends.
Perfect at any occasion and celebration, I found that a fruit pie, in this instance Strawberry and Apple Pie, satisfies every palate. Not too sweet or heavy and after a big meal a light dessert is always welcome.
If you are familiar with my Apple pie you will love this new recipe.
Strawberry Apple Pie
- 55 mins total
- 15 mins prep
- 40 mins cook
1 Pastry crust - I use Pillsbury
4 large eggs
2 tablespoons brown sugar
1 teaspoon vanilla extract
3 large apples, peeled, cored and sliced
1 12 ounces basket of fresh strawberries, stem and white removed, sliced
3/4 cup heavy whipping cream
Preheat the oven to 400°.
Roll out the pie crust in a 9-inch pie dish. Make sure the crust is all the way up to the rim. Poke lightly the dough and place in the hot oven for 5 to 7 minutes.
Remove and let it cool off.
In a large bowl whisk together the eggs, heavy cream, vanilla extract and the brown sugar.
Add the sliced apples and strawberries to the pie dish. Cover with the egg mixture.
Place a pie shell shield to cover the border of the dough or make one with aluminum foil.
Lower the heat to 375°. Bake the cake for 40 to 50 minutes. The top should be nice a golden brown, and the middle should not be runny.
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