Strawberry Apple Pie

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

This delicious and easy-to-make pie combines the sweetness of fresh strawberries with the tartness of apples for a perfect summer dessert.

Ingredients

1 pastry crust, - I use Pillsbury
4 large eggs
2 tablespoons brown sugar
1 teaspoon vanilla extract,
3 large apples, peeled, cored and sliced
12 ounces strawberries, stems and white removed, sliced
¾ cup heavy whipping cream

US - Metric

Instructions

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 it 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 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.

Notes

Depending on what pie dish you use, the bottom crust may burn slightly and attach itself to the baking dish. I always use a parchment paper sheet on the dish's bottom to eliminate this annoying sticky situation. The pie dough will come off quickly.

Do not use red delicious as they are too watery, and the result will not be the same.

If you have tart apples, sprinkling sugar over them will create a beautiful, sweet top.

To prevent your apples from turning brown once peeled and sliced, add a few drops of lemon juice. The acidity will stop the color from changing.

If your pie dish is too small or you are afraid of overflow spillage, place a baking sheet covered with aluminum foil in your oven to prevent having to clean your oven.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.