3 Cortland or Gala apples, peeled, cored and thinly sliced

3 cups (750 ml) sliced fresh strawberries (or frozen)

1 cup (250 ml) sugar

2 tablespoons (30 ml) quick-cooking tapioca

1 tablespoon (15 ml) lemon juice

2 pie crusts, 11-inch (28-cm) in diameter

In a large saucepan, bring the apples, strawberries, sugar, tapioca, and lemon juice to a boil, stirring gently. Simmer gently for about 5 minutes. Let cool.

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

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