Pie Crust- 1 Sleeve Graham Crackers, 1/3 Cup Unsalted Butter (melted), 1/3 Cup Brown Sugar. 1/2 Tsp Cinnamon, 9- inch Pie Crust.
Filling- 1 16- oz Package Frozen Strawberries, 1 1/2 Pink Lady Apples, 1/2 pint Heavy Cream, 1 Tsp Vanilla Extract, 1/2 cup sugar, 3 eggs (whites), 1 Lemon (juiced), 1 TBSP Raw Honey.
In a medium large bowl add graham crackers.Add the brown sugar.Add cinnamon. Add melted butter.Stir the graham cracker mixture.Use clean hands to break apart mixture getting as many clumps out as possible.Take the back of a wooden spoon or clean fingers and mild to the pie dish.Refrigerate while preparing the filling.Take a few strawberries and set aside for the garnish.Whip heavy cream.Add vanilla.Add the honey. Whip for at least 10-12 mins until mixture is thick. Set aside in the fridge for a few mins.Slice the apple as thin as you can and chop in a julienne pattern.Add to a bowl with strawberries, apples, and sugar. Separate egg whites.Add to the mix.Juice the lemon.Add 1 TBSP to the mix.Blend for 5-7 minutes.Add the whip cream from the fridge.Nice!Pour into the pie shell.Slice some more apple to garnish. Sprinkle with some of the lemon juice to keep the apples from turning or wait until after to add. Freeze for an hour uncovered. Cover and freeze for 6 hours to overnight. Slice the reserved strawberries.Garnish and serve chilled. Delicious, with fresh flavors. Enjoy!
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