I had to bring dessert to the last two out of three auctions I attended for the dessert dash portion. For one, I made my Reeses Peanut Butter Cup Pie. I tell you, people love that pie – it is not for the faint of heart, though..it is very, very rich. For the other, I was going to make the ever loved apple cranberry crumble pie. It was not to be, though, for fresh cranberries were no where to be found this time of year…Thinking quickly, I came up with my newest incarnation using my crumble formulation, Apple Strawberry Crumble Pie. Yum!
Apple Strawberry Crumble Pie
- 1 recipe of your favorite pie crust
- 4 large apples (I use granny smith), peeled, cored and sliced up
- 1 plastic quart container (16 oz. -I think) fresh strawberries, washed, hulled and cut up
- 1 cup sugar
- 1/4 cup/ 1 cup flour
- 1 cup sugar
- 8 T. (1 stick) butter, cut into small chunks
- Line a 9 inch pie pan with the pie crust and flute the edges.
- In a large bowl combine the apples, strawberries, 1 cup sugar and 1/4 cup flour and then place in the pie shell, smoothing out the fruit.
- Bake for 30 minutes at 400 degrees.
- Meanwhile, in a large bowl cut the butter into the combined 1 cup flour and 1 cup sugar until it resembles coarse crumbs. You may have to use your hands.
- When the pie is done with its first 30 minutes of baking, remove it and spread the topping over it, reduce the oven to 375 and bake for another 25 to 30 minutes until the top is golden and the juices bubbling. If you need to bake it longer, cover with foil to keep from overbrowning. The bubbling juices are the key!
- Allow to cool for 2 hours before devouring