For me, there are dishes that seem to define each season. Fall is dedicated to soup and pies. I’m not sure what it is about a warm, fresh-from-the oven pie, but it makes me feel like I should be raking leaves and carving pumpkins.

This pie usually gets made at the beginning of fall – when summer strawberries are finishing up and apples are just starting to be ready – but last week I walked into the grocery store and noticed they had beautiful strawberries. We still have quite a few apples from when we went picking so I took that as a sign I should make this pie.

It’s really lovely and not overly sweet. It can be served warm or cooled and is best with a dollop of whipped cream on top!

One Minute Pie Dough
(from The Italian Dish)
Makes enough for a Single-crust pie

1 3/4 c. flour
1 t. sugar
12 T. butter, cut into pieces
1/4 c. ice water

Place flour and sugar in a food processor. Pulse. Add about half of the butter. Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball. If it doesn’t after a few seconds, add a few more drops of ice water until it does. Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes.

Strawberry Apple Pie
(from Simple & Delicious)

3-1/2 c.thinly sliced peeled tart apples
1-1/4 c. sliced fresh strawberries
1 T. lemon juice
1/2 c. sugar
3 to 4 T. flour
Pastry for double-crust pie
1/2 t. sugar
1/8 t. cinnamon

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 place 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 450F degrees for 10 minutes. Reduce heat to 350F degrees; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.