Strawberry Balsamic Pie
~ Mary ~
Here’s another keeper from the sisters of Four and Twenty Blackbirds. We’re having a big festivus this summer and I’ve been testing out a few pies for the dessert. I would love to do their Caramel Apple Pie, but strawberries are much more apropo for this summer shin-dig.
All of my excellent pies start with Patty’s pie crust. The secret is to make sure you get the pie nice and cold before plunking it into a hot, hot oven. I learned another new tip from the Hoosier Mama pie book called Crust Dust – it’s an equal amount of sugar and flour sprinkled on the floor of the pie before the wet fruit goes in.
Strawberry Balsamic Pie
Make a double recipe of this crust. Wrap the dough balls in Saran and keep in the fridge until needed.
Combine in a strainer, place over a large bowl and let masticate for at least an hour:
2 Pounds Strawberries, hulled and quartered
1/4 Cup Sugar
Drain strawberries well, place in a bowl and add:
1 Baking Apple shredded on large grater
2 Tbsp Balsamic Vinegar
2 Dashes Angostura Bitters
In separate bowl combine:
3/4 Cup Packed Brown Sugar
1/4 Cup Corn Starch
1/4 Cup Flour
2 Grinds Black Pepper
1/2 tsp Kosher Salt
Gently fold the dry ingredients with the strawberry mixture.
Roll out dough and place in pie tin. Dust the bottom of the crust with a mixture of:
2 Tbsp Sugar
2 Tbsp Flour
Pour in wet ingredients, mounding at the center. Place on top crust – crimp edges and slit a few holes in the top to allow steam and juice to exit.
Brush top of crust with:
1 Egg White whipped with 1 tsp of water
Sprinkle with:
1 Tbsp or so of Demura Sugar – large grain!
Place in fridge again for 15 minutes!
Place in 450′ oven with an edged pan placed beneath on the bottom shelf.
Bake for 20-25 minutes or until the crust begins to brown.
Turn oven down to 375′ and finish baking about 30-35 minutes or until the inside starts bubbling up.