After weighing the flour and salt, put it in a stainless steel bowl and cool it in the refrigerator for about 30 minutes. Salt-free cream is taken out of the refrigerator and directly put into ice powder, which is subdivided into tiny particles with a knife or a food conditioner. If you don't have the right tools at home, you can cut the cream into cubes and then throw it into the flour and rub it with your fingers.

Pour in ice water and white vinegar, and stir evenly with a spatula until there is no powder (don't over-stir to avoid the cream softening at room temperature for too long).

Put the batter into a fresh-keeping bag, flatten it into mutually bonded blocks, and put it in the refrigerator for at least 30 minutes.

Take out the dough, divide it into two equal-weight doughs (about 340g each), and knead it into a circle. Take a large piece of plastic wrap with flour on both sides to prevent sticking, cover it on the dough, roll it horizontally with a rolling pin, and slowly and evenly roll out a round cake crust (complete the upper and lower covers).

Roll the wafer crust on a rolling pin for easy movement, and then move it to a cake mold for molding.

Strawberries are cut into thick slices, and apples are peeled and cut into half-moon slices (each half is cut into 8 petals). Soak apple slices in lime juice (not only to increase acidity, but also to prevent the pulp from being oxidized to an ugly brown).

Add sugar, salt, corn flour, cinnamon powder and salt-free cream (b) and stir with both hands to make the sugar and cinnamon powder evenly spread on the pulp.

It is suggested that apples should be put into the crust regularly, strawberry slices should be placed in the small circle in the middle, and cinnamic acid orange syrup mixed with apples should be poured on strawberries.

Cover the surface with another cake crust, and put the edge of the cake crust into the cake mold for compaction. After the whole egg is broken up, brush a layer of egg liquid on the skin, sprinkle a layer of sugar gently, and cut holes in the middle and four sides with a sharp knife. Preheat the oven to 190 degrees (375 degrees Fahrenheit)

Move the pie to the baking tray and put it in the oven, because sugar and apples will boil out during baking and heating. If there is no baking tray below, it is difficult to clean the oven afterwards. The baking time is about 55~70 minutes. If you like soft stuffing, bake it a little longer. If you want to bake for a long time, after about 45 minutes, the surface needs to be covered with a layer of aluminum foil to prevent burning.

Let it cool completely for at least 2~3 hours after taking it out of the oven, and then demould it after the crust is completely cooled, so that the shape will be beautiful.

Brian's cookbook was named "Holiday Strawberry Apple Pie". The word "holiday" is because it has an attractive layer of pink and golden apple stuffing, which is richer than ordinary apple pie.

The most delicious way to taste is to heat sliced apple strawberry pie in microwave oven for about 30~60 seconds, and then add a ball of vanilla ice cream. This calorie-exploding dessert really makes people feel happy during the holidays ~