STRAWBERRY APPLE PIE
I made this pie this morning because it's so simple to make and has very few ingredients. I had a pint of strawberries that needed using so that's where they went. I also left the apples peel on and used some braeburn apples instead of all Granny Smiths. I also used Xylitol instead of white sugar and arrow root flour instead...
Provided by Jo Zimny
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Prepare 2-9 inch pie crusts. You can use my Easy Spelt Pie Crust (if you like) which I have posted in my recipes.
- 2. Set the oven to 375'F.
- 3. Mix the sugars and cornstarch together. Prepare the apples and strawberries. I sliced the apples in my food processor, it saved time.
- 4. Mix the sugar/cornstarch mixture in with the apples and strawberries.
- 5. Put the bottom crust into your pie tin and add the apple/strawberry/sugar mixture.
- 6. Don't trim the edges of the crust, just leave them. Put the top crust onto the pie.
- 7. Now you will have the top and bottom crust on. Take the top and bottom crust around the edges of the pie and fold it under and seal the crusts together. Then flute the edges with your fingers and thumb. It will be fairly thick. You won't have to trim anything when you do this.
- 8. Using a whole egg, mix it well and brush it onto the top of the pie crust and along the fluted edges. Then sprinkle it with some good sugar. Cut steam holes in the top of the pie.
- 9. Bake for 45 minutes. Check it half way to make sure the edges don't burn. If they are getting really brown cover them with tin foil. When done, cool the pie thoroughly on a wire rack.
- 10. Serve with ice cream or whipped topping. Enjoy!
KELLY'S APPLE-STRAWBERRY-RHUBARB PIE
I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
- In medium/small bowl, combine rest of sugars, flour, and cinnamon.
- In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
- Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
- Pour mixture into pastry-lined 9" deepdish pie plate.
- Cut up butter and dot evenly.
- Cover with second pastry, seal edges well, and flute.
- Cut slits to vent.
- Brush top pastry crust with a little milk and sprinkle with sugar.
- Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
- ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
- ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
- ENJOY! :).
STRAWBERRY AND APPLE PIE
I love the combination of apples and berries.You will need a top and bottom crust for this pie. I used my East Vegan Spelt Pie Crust Recipe 196863. http://www.recipezaar.com/recipe/Easy-Vegan-Spelt-Pie-Crust-196863
Provided by Chef Joey Z.
Categories Pie
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF degrees.
- Mix together apples, brown sugar, white sugar, arrowroot flour, cinnamon, nutmeg, and lemon zest. When totally mixed add the sliced strawberries and mix carefully so not to break them in pieces.
- Place crust in bottom of pie plate. Fill with apple mix and dab with the 4 tablespoons vegan margarine. Cover with top crust. If you like, brush with 1 egg mixed with 1 tablespoon of water.
- Cut slits in the pie for steam to escape. If you like sprinkle with some additional sugar to make the crust crunchy and sweet.
- Bake at 450ºF for 10 minutes, then turn down to 350ºF and bake for an additional 45 minutes. Or until the juices bubble out of the pie.
- You may need to cover the edges of the pie to prevent it from burning. Cool on a wire rack.
- Serve with some vanilla ice cream or top with whipped cream :).
- Bon Appetit!
Nutrition Facts : Calories 235.2, Fat 0.5, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 60.7, Fiber 6.1, Sugar 44, Protein 0.9
3-INGREDIENT APPLE DUMP CAKE
Fresh apples, Betty Crocker™ Super Moist™ yellow cake mix and melted butter combine in this easy-to-make, easy-to-eat dessert.
Provided by By Jessica Walker
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Spread apples evenly in bottom of pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
- Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 20 g, TransFat 0 g
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- Whisk together the flour and salt. Using a pastry cutter or two forks, cut in the shortening and butter until the mixture resembles pea-like crumbs. One tablespoon at a time, sprinkle the ice water over the flour mixture and stir with a wooden spoon. Stir and sprinkle ice water until a ball of dough begins to form and the mixture can be easily pinched between two fingers without crumbling apart. Divide the dough into two equal pieces and wrap both pieces tightly in plastic wrap, keeping them refrigerated for at least an hour.
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