Strawberry-Apple Pie

5 cups thinly sliced, very tart apples
2 cups sliced strawberries
1-2 Tablespoons lemon juice (or orange juice, if you, like me, have run out of lemons and have no time to go to the market)
1/2 c sugar (or Splenda)
5 T flour
cinnamon
1 double pie crust

Topping:
1/2 T sugar
1 tsp cinnamon

A note before starting: I kept my fruits in separate bowls and then layered them in the pie pan, but you can mix them together in one bowl, if your prefer.


Preheat oven to 450 degrees. After slicing the apples, pour lemon juice over and mix gently.  Strawberries don't need this, but if you have them in the same bowl no problem!

Mix together sugar and flour.  Sprinkle over the fruit and mix gently.

Line the bottom of a pie pan with one of the pie crusts.  Place the fruit in the pie pan (by layers or mixed together, however you prefer) and top with the other pie crust.  Cut top crust to vent steam.  Lighlty dust top of pie with sugar-cinnamon topping (optional).

Bake at 450 for 10 minutes.  Reduce heat to 350 and bake for another 30-40 minutes until fruite is bubbly.  Watch pie crust edges.  Cover with foil or pie crust shield (worth spending a few dollars on!) once it has begun to turn golden brown.