2 pies, 5 1/4 inches in diameter, 4-6 servings
Pie crust
1 1/4 cups all-purpose flour
1/2 tablespoon icing sugar
1/8 teaspoon sea salt
5 tablespoons cold salted butter, cut into small pieces
2-3 tablespoon ice-cold water
Apple and strawberry filling
1/2 pound + 5 ounces strawberries
1 Granny Smith apple
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon lemon zest
1/2 teaspoon cardamom
Glaze
1 egg white
1 teaspoon water
1 tablespoon raw cane sugar
DIRECTIONS
Piecrust
In a medium bowl mix the flour, icing sugar, and salt. Add the butter using your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Add the lemon juice, egg and cold water gradually and mix in it with a fork.
Roll the dough into a plastic wrap and cover it completely. Refrigerate al least 30 minutes.
Divide the dough into two equal-sized pieces. Use tree-quarters pf each ball of dough for the bottom crust and save the other quarter for the top of crust.
Roll out each ball of dough. Lay each circle of dough into a 5 1/4 inch pie pan.
Press the dough into the pie and trim the dough around the top.
Save any dough scraps to add the top crust. Chill the pie crust s and the remaining dough for the top meanwhile you make the filling.
Piecrust
In a medium bowl mix the flour, icing sugar, and salt. Add the butter using your fingers to pinch the butter into the flour mixture until the dough is crumbly.
Add the lemon juice, egg and cold water gradually and mix in it with a fork.
Roll the dough into a plastic wrap and cover it completely. Refrigerate al least 30 minutes.
Divide the dough into two equal-sized pieces. Use tree-quarters pf each ball of dough for the bottom crust and save the other quarter for the top of crust.
Roll out each ball of dough. Lay each circle of dough into a 5 1/4 inch pie pan.
Press the dough into the pie and trim the dough around the top.
Save any dough scraps to add the top crust. Chill the pie crust s and the remaining dough for the top meanwhile you make the filling.
Apple and strawberry filling
Sort the strawberries and cut them into halves or quarters.
Peel, core and slice the apples into small pieces, just a little bit smaller than the strawberries.
Put the strawberries and apple in a large bowl and stir in the sugar, cornstarch, lemon zest and cardamom.
Divide the filling between the two chilled pie crust. Return the pan to the fridge meanwhile you roll out the top crust.
Assembling and baking the pie
Preheat the oven to 400ºF (200ºC).
Roll out the top crust large enough to cover the top of a pie. Then, use a pipe to make different dots on the crust, so punch out patterns with a piping tip to decorate the other pie.
Remove the pies from the fridge.
Whisk the egg white with the water and brisk the mixture around the edges of each bottom crust.
Place the top crust over one pie and the leftover dots over the other one. Glaze the top with egg white using a brush and then sprinkle with raw cane sugar.
Cover a baking sheet with parchment paper, and place the place the pies over it.
Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly.
Divide the filling between the two chilled pie crust. Return the pan to the fridge meanwhile you roll out the top crust.
Assembling and baking the pie
Preheat the oven to 400ºF (200ºC).
Roll out the top crust large enough to cover the top of a pie. Then, use a pipe to make different dots on the crust, so punch out patterns with a piping tip to decorate the other pie.
Remove the pies from the fridge.
Whisk the egg white with the water and brisk the mixture around the edges of each bottom crust.
Place the top crust over one pie and the leftover dots over the other one. Glaze the top with egg white using a brush and then sprinkle with raw cane sugar.
Cover a baking sheet with parchment paper, and place the place the pies over it.
Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly.
Recipe from My Sweet Kitchen Cookbook by Linda Lomelino.
Enjoy!!
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