Bottom Crust with FillingMy little 6 year old is sick with the flu, so last night I made this pie he's been asking for in the hopes it would taste good to him. It did.:)
He was actually asking for strawberry rhubarb pie, which he called Aunt Sherry's pie because his Aunt Sherry loves it too. I didn't have any rhubarb though, so I substituted the apple and pears for the rhubarb because that was what I had on hand. The strawberries made it look like the strawberry rhubarb pie, so he didn't know the difference. lol.
It's super easy and tastes great!
Makes 1 Pie Crust:
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water
Filling:
1 1/2 cups fresh or frozen strawberries, diced
2 pears, peeled and diced
1 apple, cored, peeled, and diced
1/2 tsp ground cinnamon
1/4 cup brown sugar
1/6 cup unbleached all-purpose flour
squirt of honey
Preheat oven to 375.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan.
Combine all filling ingredients and put in glass pie pan on top of the pie crust.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put top pie crust on top of the filling in the glass pie pan.
Pinch the edges of the top and bottom pie crusts together. Poke a few holes in the top crust using a fork.
Bake for 45 - 50 minutes, or until bubbly. Let cool 10 minutes before cutting.
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