Name: Apple and Strawberry Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 3 Cortland or Gala apples, peeled, cored and thinly sliced; 3 cups (750 ml) sliced fresh strawberries (or frozen); 1 cup (250 ml) sugar; 2 tablespoons (30 ml) quick-cooking tapioca; 1 tablespoon (15 ml) lemon juice; 2 pie crusts, 11-inch (28-cm) in diameter; 1 egg yolk; 1 tablespoon (15 ml) milk

Ingredients

- 3 Cortland or Gala apples, peeled, cored and thinly sliced
- 3 cups (750 ml) sliced fresh strawberries (or frozen)
- 1 cup (250 ml) sugar
- 2 tablespoons (30 ml) quick-cooking tapioca
- 1 tablespoon (15 ml) lemon juice
- 2 pie crusts, 11-inch (28-cm) in diameter
Egg wash
- 1 egg yolk
- 1 tablespoon (15 ml) milk

Preparation

- In a large saucepan, bring the apples, strawberries, sugar, tapioca, and lemon juice to a boil, stirring gently. Simmer gently for about 5 minutes. Let cool.
- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).  
Egg wash
- In a small bowl, combine the egg yolk and milk. Set aside.
- Line a 23-cm (9-inch) pie plate with a pie crust. Fill with the apple mixture. Brush the edges of the dough with water. Cut the second pie crust into 2-cm (3/4-inch) thin strips. Brush with egg wash and place on the filling, weaving them to form a lattice top. Pinch the edges of the pie with a fork or your fingers. Remove any excess dough. Place the pie on a baking sheet. Bake for about 40 minutes. Cool on a wire rack. Serve warm or cold.

Apple and Strawberry Pie

Categories

Ingredients

Egg wash

Preparation

Egg wash

Personal Note

To help you with this recipe

RICARDO Deep Pie Plate