Strawberry Apple Pie

3-1/2 cups thinly sliced peeled Granny Smith apples (about 3 medium)
1-1/4 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
3 to 4 tablespoons all-purpose flour
Pastry for double-crust pie (9 inches)

Topping
1/2 teaspoon sugar
1/8 teaspoon ground cinnamon
Whipped topping, optional

In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly.

Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil.

Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired. Makes 6-8 servings.