It was a whirlwind of a weekend – we went on a quick getaway to Michigan with good friends to visit a favorite brewery, then returned Sunday morning to squeeze in a shoot before heading to a family dinner. I was set on making a strawberry-rhubarb pie, but could not find rhubarb anywhere. After three unsuccessful market attempts, I decided to use granny smith apples instead. I wanted a combination of sweet & tart.
The recipe was super easy to put together and due to lack of time & ingredients, I didn’t make my own pie crust. I also cut out a lot of the sugar that a lot of pie recipes call for, because the strawberries are naturally sweet on their own. It was delicious and there weren’t any leftovers. Recipe success!
STRAWBERRY APPLE PIE
2 1/2 cups peeled & thinly sliced granny smith apples
2 1/2 cups larger cut strawberries
1/2-3/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 of one lemon, juice
1 egg white beaten
2 rolls of pre-made pie crust
Wheaties or other flaky cereal
1. Preheat oven to 425 degrees Fahrenheit.
2. Place one of the pre-made pie crusts into the pie pan.
3. Sprinkle Wheaties to lightly cover the bottom of the crust.
Note: This helps prevent the bottom crust from becoming too soggy and no one will notice that they’re there.
4. Mix all the ingredients (except the egg white) together in a bowl.
5. Pour on top of the Wheaties in the pie pan.
6. Place the other pie crust on top of the filling.
Note: I made a Lattice Crust.
7. Bake for 15 minutes.
8. Decrease oven temperature to 375 degrees and brush the crust with the egg white.
9. Bake for an additional 35-40 minutes until filling is bubbly and the crust is golden.
10. Let cool for about 30 minutes before serving to allow juices to set.
All images © Regan Baroni 2014.