Strawberry Apple Pie

Filling:
3 1/2 cups peeled Granny Smith apples (thinly sliced, about 3 med)
1 1/4 cups sliced fresh strawberries
1 Tbsp lemon juice
1/2 cup sugar
3 to 4 Tbsp flour
Pastry for double crust pie (9 inches)

Topping
1/2 tsp sugar
1/8 tsp ground cinnamon
Whipped topping, optional

In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. Line a 9 in pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. Bake at 450 for 10 min. Reduce heat to 350; remove foil and bake 35-40 min longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.

Recipe from Taste of Home