Spring Strawberry Pie
Alright, there’s a detail I haven’t shared with you regarding Louisiana. It’s not just the finest jazz at Preservation Hall or the sazeracs at The Roosevelt. The secret is that Louisiana not only produces the finest strawberries I've ever tasted, but Louisiana gathers those berries TWO times a year. It's truly a plethora of wealth, to be honest. That’s likely the reason I’ve kept it hidden.
I’m presently attempting to cultivate my own strawberries in the backyard, which… will resemble more of a gardening failure instead of a bounty of fruits. The good thing is I can head to the farmer’s market for a box of sun-ripened, never chilled, flavorful red strawberries.
Each April for several years, I’ve filled the weekends with strawberry pie baking lessons at The Bakehouse. Think of this as my welcoming strawberry pie class for you and your loved ones. I’m providing my TOP Fresh Strawberry Pie recipe – a flaky crust loaded with a sweet and flavorful (yet not watery!) strawberry filling covered with a crunchy oat topping. In the past, we have prepared strawberry pie. Refer to: Strawberry Lattice Pie. However, this edition is better. Existing and acquiring knowledge – just like we do here.
This is the perfect pie for me, and I believe you'll enjoy it as well!
Below are the components required to prepare my ideal Strawberry Pie:
• a single round of all-butter pie crust
• the most succulent fresh strawberries you can find
• granulated sugar and brown sugar
• quick tapioca (often referred to as minute tapioca)
• kosher salt
• ground dried ginger and nutmeg
• juice of lemon
• versatile flour, oats, and chilled, unsalted butter for the crumble topping
In this strawberry pie recipe, the pie crust is the first step. I prefer this all-butter pie crust that my Dad showed me how to make, but feel free to use any pie crust recipe you like. My life's mission is to inspire you to create pie crust from scratch, but if using a store-bought crust is what you need to bake this pie, I completely support you.
When preparing a pie crust from scratch, we'll utilize one pie dough disk for this recipe (appreciate the crumble top) but still create two crusts. Making two pie crusts is equally simple; the second pie dough disk can be wrapped in plastic and kept in a zip lock bag in the freezer for a month. If you're tallying – that's yet another pie coming your way.
Is it necessary to pre-bake the pie crust?
Brief response: You are able to, but truthfully, it’s not necessary.
Long answer: To achieve a very crispy crust, it's advisable to use beans or pie weights and pre-bake the crust prior to adding the strawberry filling. Place the rolled out and crimped pie crust in its pie pan in the freezer for 20 minutes as the oven heats up. Cover the pie crust with parchment paper and fill it completely to the top with beans or pie weights. Cook for 12 minutes. Gently take out the hot beans (with a wish and a prayer), poke the bottom of the pie crust with a fork, and bake for an additional 10 minutes.
Now let's discuss the filling for the strawberry pie. Select the ripest, juiciest, and reddest strawberries available for this pie. The riper the berry, the tastier the pie!
Based on the size of your hulled berries, either halve or quarter them and put them in a medium bowl. Incorporate granulated sugar, brown sugar, instant tapioca, salt, lemon juice, and a few dashes of warming spices such as ginger and nutmeg. You can't identify the ginger or nutmeg; they merely contribute a pleasant depth and a touch of spice to the pie's sweetness.
While mixing the berry blend, you'll observe that the sugar nearly vanishes, yet the instant tapioca remains grainy and cloudy white. Don't be concerned; those tiny granules will dissolve and vanish as the pie cooks.
Is it possible to substitute cornstarch for instant tapioca?
Brief response: Yes.
You truly ought to utilize instant tapioca if possible. Instant tapioca and cornstarch thicken through different methods. Instant tapioca will absorb the liquid from the strawberry blend, forming a semi-solid gel.
Cornstarch will thicken the strawberry mixture’s juices when it reaches the boiling point in the oven. The downside of cornstarch is that it can be decomposed by acid (like the lemon juice we added to our filling) and can also be overcooked. It’s simply not as dependable as a thickener, so I favor and suggest quick cooking tapioca.
Here’s King Arthur Flour’s Guide to Pie Thickeners to discover your perfect pie thickener and its measurements.
Now, let's prepare the crumble pie topping – MY FAVORITE. I enjoy a rich, brown sugary, oat crust. It provides a delightful, crisp texture to the tender, cooked berries.
In a bowl, mix oats, sugar, flour, salt, and pieces of cold butter. Utilize your fingers or a pastry cutter to combine all the components into a crumbly blend – not overly cohesive.
Okay, let's enjoy this filling process. Sprinkle a handful of the crumble topping over the soaking berries. Blend the mixture until thoroughly mixed. Incorporating crumble into the filling will unify the flavors, further thicken the strawberry filling, and introduce some fat (courtesy of butter!) to the strawberry blend.
Pour the strawberry filling into the crust positioned in the pie pan. Tuck the crust edges underneath and crimp the sides using the fork tines or by pinching with your fingers.
Distribute the crumble topping on top of the strawberry pie. Distribute to the borders of the dough. Cool the whole pie in the fridge as the oven heats up.
Set the pie on a rimmed baking tray lined with parchment paper or foil to catch any juices that may drip, and bake until the edges are bubbly and the top is golden brown.
The most challenging aspect is letting the pie cool to a warm temperature before removing the slices. You can certainly cut this fresh strawberry pie while it’s still steaming hot, but you’ll lose most of the juices to the bottom of the pie dish, and what’s enjoyable about that?
Present this magnificent pie for dessert accompanied by whipped cream. The taste is like spring in Louisiana!
Additional strawberry dishes that may suit your taste:
• If pie crust feels daunting, the double-action press-in crust of these Strawberry Pie Bars will suit you perfectly.
• A gluten-free option for all the strawberry delights: Almond Flour Whipped Ricotta Fresh Strawberry Bars.
• If you want to prepare this pie but require a GF pie crust alternative: Gluten-Free Pie Crust.
• Made with a lattice crust and thickened using cornstarch, this is an earlier rendition of my Strawberry Pie.
• Undoubtedly one of the most favored recipes on the site: Strawberry Cobbler with Peanut Butter Cookies.
Using strawberry jam in place of fresh strawberries makes these Almond Flour Strawberry Crumble Bars a cinch!
Fixings
Outside layer:
- 1 1/3 cups graham saltine pieces
- 3 tablespoons margarine, dissolved
- 2 tablespoons sugar
- Cooking shower
- 2 cups cut strawberries
- 2 tablespoons balsamic vinegar
- 1/4 cup sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon new lemon juice
- 6 cups little strawberries
Beating:
- 3 tablespoons graham saltine pieces
- 1 tablespoon slashed hazelnuts or almonds
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons margarine, dissolved
- 1/2 cup frozen diminished calorie whipped besting, defrosted
Technique
Preheat broiler to 350°.
Join initial 3 fixings in a bowl, throwing with a fork until damp. Press into base and up sides of a 9-inch pie plate covered with cooking shower. Heat at 350° for 15 minutes; cool on a wire rack.
To set up the filling, join strawberry cuts and vinegar in a medium nonstick skillet. Place the berry combination over medium-high hotness; cook for 3 minutes, mixing every so often. Mix in 1/4 cup sugar. Join the water and cornstarch in a little bowl. Add to skillet, and heat to the point of boiling. Cook 1 moment, blending continually. Eliminate from heat; mix in juice. Cool totally. Organize entire strawberries, stem sides down, in hull. Pour cooled strawberry combination over entire strawberries. Cover freely, and chill 4 hours.
To set up the garnish, consolidate 3 tablespoons wafer morsels, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons softened spread in a little bowl. Place piece combination in a little skillet over medium hotness. Cook 2 minutes or until brilliant brown; cool. Sprinkle piece blend over pie. Top each presenting with whipped besting. Appreciate it !!!Italian-spaghetti-squash.
Spring Strawberry Pie VIDEO
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