Peach Strawberry Strudel Cream Pie Recipe

Make the pie dough: In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.

Mix the egg and water. Pour into flour all at once and blend with a fork until the dough forms a ball. Wrap with plastic and chill in the refrigerator.

Once chilled, unroll into a pie plate and bake blind at 170°C for 10 minutes. To blind bake is to bake the pie before it's filled.  

Make the strudel: In a separate bowl, mix all the ingredients until it resembles coarse crumbs. Set aside.

Make the filling: Place fruit in pie shell. Beat eggs slightly in a bowl and add the lemon juice. Blend in the sugar, flour, and salt. Stir in the cream and vanilla and blend well. Pour over the fruit.

Top the pie filling with the strudel and bake at 190°C for 30 to 40 minutes or until the center shakes slightly when moved. Cover the crust's edges with foil to prevent it from becoming too brown. Serve warm. For a firmer pie, chill it first before serving.