Strawberry Apple Pie
Dianne Ebke of Plymouth, Nebraska was baking an apple pie for dinner at her in-laws, when she ran short of apples at the last minute. “I substituted strawberries for the rest of the apples and didn’t tell anyone,“ she recalls. “But that pie was such a hit, I’ve been making it ever since!“
Reviews
I made it sugar free by using sucralose. It looks terrific and tastes great. Will do it again for Christmas. Thank you.
A really delicious pie! I only used half the amount of sugar since the fruit is already sweet and it was perfect. Instead of cinnamon and sugar for the topping, I gave a generous shake over the top of Penzey's new Pie Spice. I will definitely make this pie again!
This was quite delicious with adjustments. Used about 1 3/4 cups strawberries and 4 1/2 cups apples. Added cinnamon, nutmeg, and cloves in with the sugar and flour mixture. Also added about 1 teaspoon of orange zest for some oomph. Dotted about 1 tablespoon of chopped cold butter on the apple/strawberry mixture before putting the top crust on. Followed another reviewer’s comments and used an egg wash, as well as lowering the temperature to 375 rather than 350.
I really did not care for this at all. Just didn't like the cooked strawberries. Unfortunately, the best part was the crust and I will not be making this again.
it was very easy to make and it was twice as good
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This was a very average recipe. I've never eaten a pie with cooked strawberries, and I found the cooked strawberry flavor was a little off in this recipe. I used a standard 9 inch Pyrex pie plate and used almost twice the apples and about 50% more strawberries. The cooking time was wrong. I baked it for 20 min. instead of 10 at 450, then lowered it to 350. I should have only lowered it to 375 as most recipes call for. If you choose to make this recipe, DEFINITELY use an egg wash over the crust!
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