Apple and strawberry pie

American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

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Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

Источник

apple and strawberry pie or pies

bubeepbu

Member

Could you please tell me which sentences are correct?

She puts the apple pie and the strawberry pie on the table.
She puts the apple and the strawberry pie on the table. (Is it ok to omit the «pie» for apple pie?)
She puts the apple and the strawberry pies on the table.
She puts the apple and strawberry pie on the table. (Is it ok to omit the article «the» for the strawberry pie?)
She puts the apple and strawberry pies on the table.

natkretep

Moderato con anima (English Only)

bubeepbu

Member

Thanks for the reply.

How about the sentences below. I am talking about 1 apple tree and 1 orange tree here.

The apple and the orange tree is taller than the mango tree. (If I omit the «tree» for apple tree, should it «tree» or «trees» after the word «orange»?)
The apple and the orange trees are taller than the mango tree.

natkretep

Moderato con anima (English Only)

I’ve had a rethink about sentence 2. I think although I hear sentences like that, I would prefer pies, but then it would be ambiguous.

6 The apple and the orange tree is taller than the mango tree. — I prefer ‘the apple or orange tree’
7 The apple and the orange trees are taller than the mango tree. ​- Yes, OK with me.

Parla

Member Emeritus

Bubeepbu, I don’t disagree with what Natkretep has said; I would just note that in AE, in the sentences about the trees, we’d usually leave out the second «the»: The apple and orange trees are taller than the mango tree.

You have a problem with the pies that you don’t have with the trees. It would be possible to mix two fruits in a pie; that is, you could have an apple pie, a strawberry pie, and/or a pie containing both fruits. So you have to take care, in talking about them, to be clear. If you tell me, «I put strawberry and apple pies on the table», I can’t be sure if these are one-fruit pies or two-fruit pies. But «I put an apple pie and a strawberry pie on the table» is clear.

You don’t have such a problem with trees, because two different fruits don’t grow on the same tree. So in the sentence in blue above, you know I’m talking about different kinds of trees.

Источник

Strawberry Rhubarb Apple Pie

Strawberry rhubarb apple pie bakes fresh strawberries, rhubarb, and apples into a tender, buttery crust. The perfect trio of flavors for a spectacular dessert!

Phew! I don’t know what it is about the swirling vortex that is that last few weeks of school that sucks even non-existent free-time out the window. But it does. Every. Single. Year.

Who do I talk to about getting 27 hours in the day? Can someone get on that? Because I could really use the extra (caffeinated) few hours to get the “Me” things checked off the list. ‘kay, thanks.

So now that school is out, who wants some strawberry rhubarb apple pie?

A fat slice of Strawberry Rhubarb Apple Pie should do nicely. Consider it my way of apologizing for my sporadic online presence for the past month or so. My gift to you, Friends. 🙂

Possibly the hardest things about trying to eat seasonally here Up North is the seemingly endless wait for summer berries. Especially when you have friends in southern locales that have been boasting about their Berry Bounties for over a month now. I’m insanely jealous happy for them. Really, I am! But c’mon y’all…quit! Your Homage to All Things Berry is torturing those of use that can’t even hope to see a fresh berry for a few more weeks.

Especially when the rhubarb crop is in. I’m mean, seriously? How can any self-respecting Northerner be expected to eat rhubarb without strawberries to accompany it? Puh-lease! Epic fail, Mother Nature.

(Wikipedia Photo. Click for link.)

Food Dork Sidebar: Rhubarb is a sour vegetable that grows in long, red stalks that closely resemble swiss chard. Often it is heavily sweetened and paired with strawberries to be served as dessert. Unlike chard, the leaves must not be eaten, as they are poisonous. Also, rhubarb can have a laxative effect if eaten in too great a quantity, so watch your portions! (That last fact for for the benefit of my boys. Made them laugh.)

Desperate times call for desperate measures: a.k.a. purchasing California strawberries to go with Michigan rhubarb. Please forgive me. 😉

For Strawberry Rhubarb Apple Pie, preheat the oven to 350°F and gather: a couple of large stalks of rhubarb, one recipe of No Excuses Pie Dough, fresh strawberries, apples, a lemon, granulated sugar, cornstarch, and instant tapioca.

Rinse, hull, and slice the strawberries into 1/4″ thick slices. Toss the sliced berries into a large bowl.

As with many vegetables, the rhubarb stalk gets more fibrous with size. Since I had two huge-honkin’ stalks (>1-inch around) , I peeled the top and bottom skin so that it wouldn’t add a woody-texture in the pie.

Thinly slice the rhubarb ( ♥♥♥

Nutrition

Calories

Carbs

Protein

Kirsten Kubert

Yields 9-inch deep dish double crust pie

1. Prepare No Excuses Pie Dough according to directions and chill in the refrigerator.
2. Preheat the oven to 350 degrees F.
3. Rinse, hull, and slice strawberries. Place into a large bowl.
4. Peel and core apple before thinly slicing. Place apples into the bowl of strawberries.
5. Remove leaf and root ends of the rhubarb. If the rhubarb stalks are ¾ inch in diameter or greater, peel the top and bottom sides to remove some of the skin, as it grows more fibrous the larger it gets. Thinly slice the rhubarb and add to the bowl with the other fruit.
6. Sprinkle instant tapioca, granulated sugar, cornstarch, and cardamom over the fruit. Squeeze the fresh lemon juice over all, and stir well to combine.
7. Allow the fruit to macerate for 10 minutes while tending to the pie dough.
8. Roll out pie dough to fit a 9-inch deep dish pie plate with 1–inch of overhang.
9. Use a rolling pin to roll the pastry around and gently transfer and unroll it over the pie plate to line the bottom, ensuring that the pastry is well seated on the bottom.
10. Roll out top crust to a 10-inch disk to have at-the-ready.
11. Spoon fruit mixture into the pastry.
12. Roll the top crust dough around a rolling pin to transfer to the pie, and then unroll it to cover the filling.
13. Trim overhangs to 1-inch before folding both edges under. Crimp the edges to seal, adding the decorative border of your choice.
14. Whisk the egg and water together and brush over top crust. Sprinkle with raw (or granulated) sugar to add a little sparkle, if desired.
15. Bake for 35-40 minutes or until golden. Cover edges lightly with aluminum foil if they begin to brown too quickly.
16. Allow pie to cool and refrigerate overnight before serving.

Источник

Strawberry Apple Pie

‘This strawberry apple pie is the perfect blend of summer and fall. Combine two delicious fruits together to create one juicy, sweet pie for the holidays or any day.

It’s definitely pie season here! The snow *might* be here to stay, it’s bleak outside and all I want to do is stay inside and bake. Which is precisely what I did this weekend! We also did a few Halloween-y activities with the kids; pumpkin carving, Halloween treat making (we made these super cute marshmallow bats) and ghost-y things for the tree outside.

In order to use up the turkey meat I had from last Monday’s feast, I spent a ton of time on Friday making turkey pot pies for the freezer. Mini ones and 2 large family-sized ones. It was so much work, but I have to say there is something super therapeutic about working with pie dough. Now that I have the hang of working with pie dough, I’m kind of obsessed with making pies.

This strawberry apple pie was something I first made back in September when I had bushels of apples and strawberries from the harvest sale I went to. I have made it a few times since then, because I wanted to perfect my filling and make sure it was perfect for you before publishing!

Do strawberries and apples go together?

Very much so! Strawberries are so sweet, and apples have a perfect little tartness to them that goes perfectly with the strawberry. Once cooked down, apples are also fairly sweet, making it a great combo.

How do you make strawberry apple pie?

I always start my pies by making the crust. If you have a favorite pie crust recipe, you can absolutely use it here; I’ve given you my favorite method below. You could also use a store-bought pie crust – no judgement!

My favorite crust uses both butter and shortening. I love the idea of an all butter crust, but I’ve just never been able to make it work as well as the butter/shortening combination. Anyway, if you’re making a homemade pie crust, get started on that first so you can have some time to let the dough chill. Since this is a double-crusted pie, you’ll need 2 pie crusts for a 9-10″ pie.

Next, dice the strawberries, and toss them together with fresh lemon juice and sugar; let them sit for 1 hour to release the juices. Peel and slice the apples, tossing them with a mix of white and brown sugar, cinnamon, ginger and nutmeg. Let this mixture sit for the same amount of time as the strawberries.

How much fruit do you need for this strawberry apple pie?

In total, you’ll need about 2 cups fresh strawberries and 2 pounds of apples (measured once peeled and sliced). This works out to about 3-4 large apples. I like to use Granny Smith apples in my apple pies, but you can use a mix of sweet and tart apples or whatever you’ve had luck with in the past!

Can you use frozen fruit in this pie?

I’ve never tried using frozen fruit in this pie, but I’d be concerned that if you were to use frozen fruit, the juices would get too runny inside the pie once it is baking. If you do give it a try, let me know!

Once the fruit has sat for about an hour, drain the liquid out of the bowls, using a strainer, into a saucepan set to medium-high heat on the stovetop. Combine the strawberries and apples together in another bowl. Simmer the liquid in the saucepan until it has reduced by half, then add it back to the fruit, along with 2 tablespoons of cornstarch. Stir it all together.

While the liquid is simmering, roll out one of the pie crusts and place it into a 9 or 10″ pie plate, trimming the edges.

Place the fruit mixture into the pie crust. You can top it with another rolled out pie crust, cutting slits in the top to vent – OR – you can do something fancier and create a lattice design on top like I did. Crimp or pinch the edges together.

Brush the top of the pie with an egg wash (one beaten egg) and then sprinkle sugar on top, if you’d like.

How long does this strawberry apple pie bake for?

Bake the pie for 40-45 minutes at 400 F or until the filling begins to bubble and the crust is lightly browned. If you see that your crust is browning too quickly, cover the pie loosely with aluminum foil for the remainder of the bake time.

Remove the pie from the oven and allow it to cool for at least an hour, before serving. This will give the pie filling time to solidify, so your pie isn’t a runny mess when you’re serving it.

Be sure to top off the pie with a scoop of vanilla ice cream!

Источник