Not a pretty pie, but tasty!
Apple-strawberry pie
Pastry:
I'm gonna make you find your own recipe. I used the one in my mother's old Woman's Home Companion Cook Book. Yes, with lard.
Filling:
4-6 cups of apples (depending on the size of your pie tin), peeled, cored and roughly cut
1 pint of strawberries, halved
juice of 1/2 lemon
Seasoning:
1 teaspoon coriander seeds, or 1/2 teaspoon ground coriander
2 teaspoons coarse sea salt
1/4 teaspoon ground cloves
If you use whole coriander, grind the spices with a mortar and pestle.
Put the fruit in a large bowl and mix in the seasonings and lemon juice until thoroughly coated. Line a pie tin with one pastry sheet. Fill with the seasoned fruit and dot with butter. Lay the second sheet over the top and crimp the edges. Do not ask me how to crimp or otherwise decorate pies, because this is only the second one I ever made and it's not a pretty sight. Working on it.
Bake in a 425 oven for 30-40 minutes, or until pastry is golden brown. Because the fruit is not pre-cooked, it retains a degree of crispness and an amazing fresh-picked taste.
