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.