3smallGranny Smith Applessliced into ¼" thick slices
½CupSugar
¼CupArrowroot Powdercan also use cornstarch
1teaspoonVanilla
2teaspoonLemon Juice
For the topping (optional)
1Eggfor egg wash, omit for vegan
1 TablespoonTurbinado Sugar
Instructions
Prepare a double batch of sweet pie dough and chill.
2 batches Sweet Pie Dough Recipe
After the dough has chilled, remove from the refrigerator and roll out into two large sheets on a piece of parchment paper or between two sheets of plastic wrap. Place the dough sheets on a baking sheet and place them into the freezer.
Preheat the oven to 425 degrees.
Combine the strawberries, apples, sugar, arrowroot powder, vanilla and lemon juice in a large bowl. Stir until the fruit is coated with the dry ingredients. Set aside.
4 Cup Fresh Strawberries, 3 small Granny Smith Apples, ½ Cup Sugar, ¼ Cup Arrowroot Powder, 1 teaspoon Vanilla, 2 teaspoon Lemon Juice
Remove one dough sheet from the refrigerator and fit it into your pie plate. Cut the excess dough from around the edge of the plate.
Pour the prepared filling into the pie shell. Place the filled pie shell into the freezer while you work on the top crust.
Remove the second sheet of dough from the freezer. Cut circles of varying sizes from the dough. Once you're happy with the design, place the top crust onto the filled pie shell. Cut the excess dough from around the edge.
Combine together all of the cut out circles and scraps of dough and roll them out into another sheet. Place it back in the freezer for 15 minutes. Also freeze the pie while you're waiting.
Remove the second top dough from the freezer and cut more circles out. Once you are happy with the design, remove the pie from the freezer. Beat an egg in a small dish and brush it over the top crust. Then place the second top crust on top of the egg wash (this will glue the crusts together).
1 Egg
Crimp the edges in the style of your choosing. Egg wash the entire top of the pie and sprinkle with coarse sugar.
1 Tablespoon Turbinado Sugar
Place the pie plate on a baking sheet. Bake in the preheated oven on the lowest rack for 45 minutes. The pie will be done with the crust is golden brown and the fruit filling is bubbling.
Remove from the oven and cool at room temperature for at least 2 hours before slicing.
Notes
Storage: Keep the leftover pie wrapped in plastic wrap and store in the refrigerator. It should last for 3-4 days, but the crust will become less crisp as time goes on.