Ingredients
3-1/2 cups thinly sliced peeled tart apples1-1/4 cups sliced fresh strawberries1 tablespoon lemon juice1/2 cup sugar3 to 4 tablespoons all-purpose flourDough for double-crust pieTOPPING:1/2 teaspoon sugar1/8 teaspoon ground cinnamonWhipped topping, optional
Preparation
In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly.
Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.- thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Combine sugar and cinnamon; sprinkle over crust. Cover edges loosely with foil.
Bake 10 minutes; reduce heat to 350°. Remove foil and bake until crust is golden brown and filling is bubbly, 35-40 minutes longer. Cool on a wire rack. If desired, serve with whipped topping.
