Apple and Strawberry Pie
For the filling
1/4 cup freshly squeezed lemon juice
3 pounds of apples
2/3 cup of sugar
1/4 cup unsalted butter
1/2 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 tablespoon of cornstarch
100 ml Strawberry pulp
For the pie crust
2 cups of unsalted butter Very cold
5 cups of all-purpose flour
1/2 cup of sugar
1 teaspoon kosher salt
2 tablespoons lemon juice
1/3 cup ice water
For the Assembly
1 tablespoon cream
3 spoonfuls of sugar
1/2 teaspoon of cinnamon
For the cake batter (8-inch PIE MOLD)
Add the 2 1/2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt to a food processor. Give it a few clicks.
Cut 1 cup COLD butter into tablespoon-sized pieces. Transfer to food processor and pulse until butter is cut into small lentil-sized clumps.
Slowly drizzle ice water and lemon juice into processor while pulsing. If the mixture doesn't hold together when you squeeze a bunch in your hand, add a little more water and pulse.
Transfer the dough to a pastry mat or counter and knead 2-3 times just to help it come together a bit. Gently flatten into a one-inch-thick disc and cover with plastic wrap. Place in the fridge to chill for about 30 minutes to an hour.
For the filling
Peel, strain and slice your apples, then mix in the lemon juice. Add the sugar then mix to evenly combine.
In a large skillet, melt butter over medium-high heat. Add apples; cook, stirring, until sugar dissolves and mixture begins to simmer, about 2 minutes; add cinnamon and walnuts. Cover, reduce heat to medium-low, and cook until apples soften and release most of their juices, about 7 minutes. While the apples are cooking, you can mix in the cornstarch.
Pour apples into a strainer over a large bowl. Set the apples aside and pour the juice back into the pan and Strawberry pulp. Cook over medium-high heat, stirring frequently, until liquid bubbles vigorously and thickens.
In medium bowl, toss apples with reduced juice and spices. Reserve to cool completely.
Roll out your two batches of refrigerated pie dough into two disks about 1/4-inch thick. Place one on your cake plate leaving a half inch of overhang. Cut the other into strips. You can choose any thickness for them, but I tend to like mine to be almost an inch thick.
Add your filling to the plate. smooth surface with a spatula. Any void can cause the top of the truss to sag.
Build your lattice top by placing one set of strips on the cake and then folding over every other strip. Lay one strip of dough perpendicular to the others right next to where you folded the others. Fold the strips and repeat the process with alternate strips until the lattice is complete.
Cut out strips and fold under bottom layer of cake batter. pinch to join the layers.
In a small bowl add one egg and one tablespoon of cream or milk. Mix very well together. Brush the lattice well with the egg wash. Be gentle so as not to damage the lattice. The egg wash makes a huge difference in the appearance of the cake giving a shiny golden finish.
Sprinkle with cinnamon sugar and bake at 350f until golden in the center, about 45-50 minutes. Protect the edge with a long sheet of aluminum foil folded in half. This way the edge of the cake stays golden when the center bakes instead of burning!