Strawberry Apple Pie
Nothing inspires me like a good dessert, so if you’re anything like me, you’re going to like this pie. I adapted this recipe from a strawberry rhubarb pie, but I’ve never had rhubarb and although it is fun to say, the name kind of weirds me out. So I decided to go with apples instead…..much more normal. This crust is simple but stupid delicious. This pie could fool ANY “non-processed-food-is-stupid” brother/husband/boyfriend (note all forms of a male…weird).
I decided to make this after discovering some gorgeous strawberries at a Farmers Market, getting swindled into buying 3 baskets, and winding up with more strawberries than dollars left in my bank account. Luckily, when life gives you too many strawberries….make a pie. Duh.
This recipe can seem a bit overwhelming at first, but it’s worth it and actually not very difficult at all. Great recipe to take to a potluck or friend’s house for dinner…mostly to prevent you from eating the whole thing yourself. Which I did. In 24 hours. Maybe less.
STRAWBERRY APPLE PIE
INGREDIENTS FOR THE CRUST:
3 cups of almond flour
1/2 cup grapeseed oil
1/2 tsp salt
1/2 tsp baking soda
1/4 cup of honey (I used this AMAZING cinnamon infused honey I found that I think sealed the deal)
2 tsp vanilla extract
DIRECTIONS FOR CRUST: Preheat your oven to 325 degrees. In a medium mixing bowl, combine the dry ingredients (almond flour, salt, baking soda). Add the wet ingredients (grapeseed oil, honey, vanilla). Mix until well combined.
This is where it starts to get tricky, so try to stay with me here. Take a baking sheet and put parchment paper over it. Turn your pie pan upside-down, and draw a circle on your parchment paper outlining the pan. Grease your pie pan with coconut oil.
Now, take half of your mixture and press it into the pie pan making the base of the crust. Take the other half of the mixture, and press it onto your parchment paper on the baking sheet into the shape of the circle you drew. Cut a fun shape into the middle. Style points people, style points.
Bake both at 325 for 10-14 minutes or until golden brown. Place the baking sheet in the freezer afterwards for 15 minutes to help it set (leave the regular pie crust just sitting on the counter while you do your filling).
INGREDIENTS FOR THE FILLING:
1 pint of strawberries cut into quarters
2 apples cut into small chunks
zest of 1 lemon
1 tsp cinnamon
1/3 cup of honey
3 T water
3 T arrowroot powder
FILLING DIRECTIONS: Chop up your apples and strawberries. Add your apples to a big saucepan over medium-high heat and allow them to soften up, about 7-8 minutes. Once the apples are soft, add the lemon zest, honey and cinnamon, and cook for 2 more minutes. Then add the strawberries, and cook another 2 minutes.
Remove the filling from heat. Mix your arrowroot powder (just a thickening agent) with the water in a small bowl, and slowly add to the fruit. You should see it thicken up a bit. Let it cool for about 15 minutes before pouring into your already baked pie crust. No need to bake again! You’re done!
Lastly, take the top layer that has been sitting in the freezer and *gently* and *patiently* remove it from the parchment paper onto the top of your pie. I of course cracked mine, but that is either because A) I am impatient B) I am not gentle C) I was trying to eat it as I was putting it on…..D) all of the above. D. Definitely.