5 posts tagged “strawberry pie”

Nicole at BakingBites.com sent us a picture and recipe of her Fresh Strawberry Pie:

"The only caveat is that you really have to let it set up in the fridge, or it'll be a little on the jammy side because the glaze hasn't set. You can still eat it that way, but it's more like spoonfuls of pie instead of slices."

Baking Bites' Strawberry Pie

Glazed Strawberry Pie

My mom has been agitating for a glazed strawberry pie.  You know the kind, where fresh strawberries are held together by a matrix of red glop.  I was skeptical until I saw that Rose Levy Beranbaum had a recipe inspired by a family obsession with this kind of pie.  So remember how I thought I had my cornstarch disability licked?  Well, one look at this candidate for the Little Shop of Horrors will tell the story.  

The glop is created with a lightly sweetened, dilute mixture of cran-raspberry concentrate thickened with cornstarch.  It seemed perfect.  The mixture turned deep pinkish red and thickened. The cornstarch flavor cooked out.  And then it started to cool.  And got thicker.  And thicker.  So thick I was afraid that the perfectly ripe and fragile Harry’s Berries would be crushed by the weight of the glop.  But hey, that’s what moms are for…to eat your mistakes and swallow the criticism.

I had made a really delicious chocolate crust from Dorie Greenspan.  So I bit the bullet so to speak and mixed the berries with the glop.  A few of them fell apart, but I soldiered on and poured the bloody goo into the pie shell and popped it into the fridge.  After I got home from lovely cocktails at The Varnish with fabu group of ladies, I opened the fridge and pulled out the pie.  Mom was ready for a late night snack.  I cut the pie, plopped it on a plate and brought it to her in bed.  She loved it.  I tried it.  It was delicious.  Bloody delicious.  Note to self, call RLB and ask for a tutorial on thickeners.

Thanks to Good Food listener Jon B. who made this Strawberry White Chocolate Pie for his friend's bake off.  I hope he won!

Strawberry White Chocolate Pie

Andy G. was inspired by my Strawberry Pie with Chocolate Crust so he made one of his own:

Andy's Strawberry Pie with Chocolate Crust

The first Strawberry Pie of this ongoing project wasn’t fabulous so I’ve been combing through pie books for inspiration.  I came upon a great idea in the massive tome, Pie by Ken Haedrich.  It starts with a chocolate crust that's allowed to cool then napped with cornstarch thickened strawberry puree.  Sliced raw berries are arranged atop the puree and then topped with whipped cream enhanced with more strawberry puree. 

Kathy's Chocolate Pie Crust

I changed up the recipe a bit.  Ken’s crust was made with chocolate wafers eg, the outside of oreos.  I arrived at Angeli this afternoon to find that chef Kathy had blind baked a beautiful chocolate crust made from a recipe in Dorie Greenspan’s Baking from My Home to Yours.  It smelled and looked wonderful.  So I chopped up some strawberries, added a bit of lemon zest and sugar then cooked the fruit down to a thick puree, relying on the pectin in the fruit to thicken the puree.  I poured the boiling strawberry puree into a large bowl and put it in the walk-in refrigerator to cool down.

Strawberry Pie with Chocolate Crust

Once it was cool I beat manufacturing cream with a teaspoon of honey and a bit of confectioners sugar until stiff.  I then folded in half the chilled strawberry puree.  The remaining half was thinly slathered over the baked and cooled crust.  The strawberries were arranged onto the puree then I piled the strawberry whipped cream on top and

 It was a bit hit with my servers.  I only hope that they don’t eat it all.