{"id":31763,"date":"2022-11-01T04:00:00","date_gmt":"2022-11-01T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/cyranos-apple-cavalier-17365862\/"},"modified":"2025-08-05T09:02:13","modified_gmt":"2025-08-05T09:02:13","slug":"cyranos-apple-cavalier-17365862","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/cyranos-apple-cavalier-17365862\/","title":{"rendered":"Cyrano\u2019s Apple Cavalier"},"content":{"rendered":"

INGREDIENTS<\/h2>
  • 4 Granny Smith apples, peeled and sliced<\/li>
  • 1 pint strawberries, sliced<\/li>
  • ? cup sugar<\/li>
  • ? cup brown sugar<\/li>
  • 3 Tbsp. cornstarch<\/li>
  • 1 tsp. vanilla extract<\/li>
  • 1 pinch salt<\/li>
  • 1 9-inch butter pie crust<\/li>
  • Whipped cream, for serving<\/li><\/ul>

    Streusel topping:<\/strong><\/p>

    • ½ cup flour<\/li>
    • ¼ cup sugar<\/li>
    • ¼ cup brown sugar<\/li>
    • 1 pinch salt<\/li>
    • 4 Tbsp. butter<\/li><\/ul><\/div>

      PREPARATION<\/h2>

      • Preheat the oven to 350 degrees.
      • In a large bowl, combine the sliced apples and strawberries. Add the sugar, brown sugar, cornstarch, vanilla and salt and stir gently to combine. Transfer the fruit mixture into the pie crust and set aside.
      • Make the streusel topping by combining the flour, sugar, brown sugar and salt in a medium bowl. Work the butter into the flour mixture until combined.
      • Top the pie with the streusel topping, transfer to a baking sheet and bake until the top is golden brown and the filling is bubbling, about 1 hour.
      • Let cool completely, then serve topped with whipped cream.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      1 pie<\/p>\n","protected":false},"author":600,"featured_media":31770,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"1 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Pie","author":"Sauce Staff","date":"October 5, 2004","format":false,"excerpt":"2 9-inch pies","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2426,"url":"https:\/\/www.saucemagazine.com\/recipes\/fresh-glace-strawberry-pie-17370153\/","url_meta":{"origin":31763,"position":3},"title":"Fresh Glacé Strawberry Pie","author":"Eckert’s Country Store and Farms","date":"June 3, 2004","format":false,"excerpt":"• Beat cream cheese until fluffy; add sour cream and beat until smooth. • Spread mixture on bottom of pie shell and refrigerate. • Crush enough berries through a sieve to make 1 cup. Set aside. • Mix sugar and cornstarch in a saucepan, then add water and sieved berries.\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":18991,"url":"https:\/\/www.saucemagazine.com\/places-2\/baked-apple-crisp-stuffed-apples-17340278\/","url_meta":{"origin":31763,"position":4},"title":"Baked: Apple Crisp-Stuffed Apples","author":"Amrita Song","date":"November 12, 2014","format":false,"excerpt":"\u00a0 I'm not a huge fan of cooked apples, which is why you don't see many recipes using them on Baked. 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