Baked Strawberry Balsamic Pie
November 3, 2013
- Makes one 9-inch pie
It's awfully hard for me to pick my favorite pie, but this single-crust strawberry pie is way up there. After tasting a slice of this pie--which I adapted loosely from Saveur--my friend Jeremy said, "Now I'm trying to think of where all the other pies in my life went wrong." The filling is barely sweet, spiked with balsamic vinegar and black pepper, and baked until the fruit is set in a light cornstarch jelly. I use the rye pie crust from 101 Cookbooks, but you can use any single-crust pie dough you want. —ieatthepeach
What You'll Need
Dough for 1 single-crust pie
ripe strawberries (about 3 pints)
granulated sugar, or to taste
balsamic vinegar, or to taste
finely ground black pepper, or to taste
- Preheat oven to 425º F, and place a rack in the bottom third of the oven. Line a baking sheet with aluminum foil or parchment paper.
- In a large mixing bowl, combine strawberries, sugar, cornstarch, vinegar, and black pepper. Stir to combine, and set aside.
- Roll out the pie crust on a lightly floured surface. Transfer to a 9-inch pie pan and crimp the edges, if desired. Pour the filling into the crust, and use a wooden spoon or flexible spatula to gently even it out.
- Place the pie pan on the baking sheet (to catch any drips) and transfer to the bottom rack of the oven. Bake for 15 minutes, then reduce the heat to 375º F and bake for 40-45 minutes, or until the crust is golden and the filling is bubbling thickly. If the strawberries on top begin to dry out or brown, cover the pan loosely with aluminum foil.
- Remove the pie from the oven and place the pie pan on a cooling rack. Place honey in a small heatproof bowl and microwave for 10-15 seconds, then lightly brush it onto the exposed fruit on top of the filling. Let the pie cool for at least 1 hour before slicing. Serve with whipped cream or ice cream.
- The pie (sliced or unsliced) will keep at room temperature, loosely covered with foil, for 2 days, and for up to 3 days after that in the fridge.
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