Strawberry Apple Pie
Perfect at any occasion and celebration, I found that a fruit pie, in this instance Strawberry and Apple Pie, satisfies every palate. Not too sweet or heavy and after a big meal a light dessert is always welcome.
Perfect at any occasion and celebration, I found that a fruit pie, in this instance Strawberry and Apple Pie, satisfies every palate. Not too sweet or heavy and after a big meal a light dessert is always welcome.
- 1 pastry crust (1 pastry crust - i use pillsbury)
- 4 large eggs (4 large eggs)
- 2 tablespoons brown sugar (2 tablespoons brown sugar)
- 1 teaspoon vanilla exract (1 teaspoon vanilla extract)
- 3 large apples (3 large apples peeled, cored and sliced)
- 12 ounces strawberries (1 12 ounces basket of fresh strawber stem and white removed, sliced)
- .75 cup heavy whipping cream (3/4 cup heavy whipping crea
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (340g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat the oven to 400°.
- Roll out the pie crust in a 9-inch pie dish. Make sure the crust is all the way up to the rim. Poke lightly the dough and place in the hot oven for 5 to 7 minutes. Remove and let it cool off.
- In a large bowl whisk together the eggs, heavy cream, vanilla extract and the brown sugar.
- Add the sliced apples and strawberries to the pie dish. Cover with the egg mixture.
- Place a pie shell shield to cover the border of the dough or make one with aluminum foil.
- Lower the heat to 375°. Bake the cake for 40 to 50 minutes. The top should be nice a golden brown, and the middle should not be runny.
Ingredient quantities alone fail to reveal how liquid dairy and eggs transform into a cohesive gel. Four large eggs provide the necessary protein matrix. Heating causes these proteins to denature and coagulate around the water released by the apples and strawberries. Without adequate protein binding, watery fruit ruins the crust. Blind-baking the pastry at 400 degrees Fahrenheit for five to seven minutes creates a moisture barrier. Fat from the heavy cream coats the flour strands in the custard. This mechanism prevents weeping during the 375-degree bake.
Adapting Dietary Needs and Yields
Modifying this formula for alternative diets requires understanding functional chemistry. Heavy cream can be replaced with full-fat coconut milk at a one-to-one ratio. Coconut fat mimics the mouthfeel of dairy fat during thermal setting. For egg-free requirements, commercial starches like cornstarch function as thickeners, though texture shifts from custardy to gelatinous. Scaling quantities up or down necessitates adjusting pan dimensions rather than baking times. Doubling fruit volume requires a wider vessel to maintain shallow depth. Deep filling zones trap steam and prevent the center from setting properly within the forty to fifty-minute window.
- Center remains runny: Extend baking time in five-minute increments until internal proteins fully set.
- Crust burns too quickly: Apply a foil shield over the edges immediately upon lowering oven temperature.
- Fruit releases excessive liquid: Toss sliced apples and strawberries with brown sugar twenty minutes prior and drain excess juice.
