6 Honeycrisp Apples, finely sliced
1/2 Cup Strawberries, halved
1/2 Cup Rhubarb, diced
1/2 Cup Unsalted Butter
3 Tbsp All-Purpose Flour
1/2 Cup White Sugar
1/2 Cup Brown Sugar, packed
1/4 Cup Water
1 9-inch double Pie Crust, thawed
Begin by building preheating your oven to 425F.
Prepare apples, strawberries, and rhubarb by slicing and dicing and setting aside in a large bowl. In a medium saucepan, melt butter over medium heat. Add flour and stir into a paste, cooking for only 1-2 minutes until fragrant.
Next add both sugars along with the water.
*You may also add a touch of cinnamon and vanilla at this step too if you like*
Bring to a boil then reduce to low temperature and simmer for 3-4 minutes, before removing from heat.
Select a 9-inch pie pan and fill the bottom with your first pie crust, pushing out the dough to fill up the sides. Roll out your second pie crust to ensure it will cover past the top of your pie pan and then proceed to cut 8x 1-inch strips.
Fill pie shell with your cut fruit filling, building a slight mound.
Use your longest strips for the center of the pie and build your lattice by overlapping / weaving these dough stripes back and forth until your pie top is quilted and complete.
Gently pour your sugar-butter mixture over the top of your composed pie. Ensure that mix seeps into all the crevices of the lattice work and fruit filling. Try not to have it run over the edges, as this may burn when cooking.
Bake at 425F for 15 minutes then reduce temperature to 350F and bake for another 35-45 minutes until filling is soft and bubbly, and crust is browned.
Perfectly complimented by a scoop of vanilla bean ice cream or a dollop of greek-style yogurt. Serve and enjoy!
Great warm, or served cold for breakfast with tomorrow's coffee too.