Strawberry Apple Pie Recipe

I usually love making strawberry rhubarb pie, but I haven’t yet been able to find rhubarb in stores. So I improvised and used the apples I had on hand instead! The tartness of the green apples and the sourness of the lemon juice complements the sweetness of the fresh berries perfectly. You will love this pie warm right out of the oven or the next day for breakfast with your cup of coffee!

Ingredients

• 1 cup white sugar
• 1/2 cup all-purpose flour
• 2 medium tart green apples, chopped
• 1 quart fresh strawberries, greens removed and quartered (1 pound)
• 2 packets of True Lemon (1 freshly squeezed lime or lemon)
• 1 refrigerated 9-inch double pie crusts (my favorite is Pillsbury, generic is just not the same!)
• 6 pats of butter
• 2 tablespoons olive oil (D’Avolio Persian Lime infused oil is great!)
• 1 – 2 tablespoons white sugar

Directions

1. In a large bowl, mix flour and sugar. Add cut-up strawberries, chopped green apple, and True Lemon. Mix well with sugar and flour. The mixture will be thick, but juices will form, do not add anything. Let stand for about 30 minutes.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Pour filling into pie crust. Put pats of butter on top of the strawberry mixture, then cover with top crust. Pinch the bottom and top crusts together.
4. Apply the oil to the top of the pie using a pastry brush (or back of a spoon like me!). Sprinkle with sugar. Cut an “X” in the top so the steam can escape while baking.
5. Bake at 400 degrees F (200 degrees C) for 35 to 40 minutes, or until bubbly and brown. Enjoy!

The recipe was adapted from my favorite Strawberry Rhubarb pie recipe here.

Now that it is strawberry season, do you need other ideas of what to do with your freshly picked berries? Here are 13 ideas of how to use strawberries.