We all know pies before guys is the queen of all puns. And you could not possibly find a better day for this pun than Valentine’s Day. JK…it’s my motto every day. Whether you’re celebrating Galentine’s Day, Valentine’s Day, or both…you need this pie in your life asap.
I’d also like to clarify: there are no man-haters here. It’s simply in our best interest to pieoritize an indulgent slice every once in a while (aka every day for breakfast).
Moral of the story: I hope your day ended with a slice (or five) of pie. Hap-PIE Valentines Day!
Strawberry Balsamic Pie
1 double pie crust recipe
1/4 cup plus 3 tbsp sugar
2 lbs fresh strawberries, rinsed and quartered
1 small baking apple (I used Golden Delicious)
2 tbsp balsamic vinegar
3/4 cup light brown sugar, packed
3 tbsp ground arrowroot
2 grinds of fresh black pepper
1/2 tsp kosher salt
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for sprinkling
Make the crust: Roll out your prepared double pie crust, arrange in pie pan, and refrigerate while you prepare the filling. Prep your crust topping with a fun saying using letter cut-outs and put in freezer to best preserve during transfer to pie.
Make the filling: Place the quartered strawberries into a medium bowl and sprinkle with the 3 tbsp of sugar. Stir gently and let stand for about 30 minutes to 1 hour until berries have softened and released a lot of their juices.
Peel the apple and shred on the large side of a box grater. Drain the strawberries of the excess liquid and combine with the shredded apple in a large bowl. Sprinkle with the balsamic vinegar and toss gently.
In another bowl, place the remaining 1/4 cup sugar, brown sugar, arrowroot, black pepper and salt and mix well. Fold the dry mixture into the strawberry mixture and pour the filling into the refrigerated pie shell. Arrange the chilled lattice strips across the top (OR epic pun crust topping). Chill the pie for 10-15 minutes to help set the pastry.
Place a rimmed baking sheet on the bottom rack of your oven and preheat to 425 degrees. Brush the pie with the egg wash and be careful not to drag the filling onto the pastry as you do this or it will burn. Sprinkle with a generous amount of the demerara sugar.
Bake the pie: Place pie on the baking sheet on the lowest rack of the oven and bake for 20-25 minutes, until pastry is set and beginning to brown. Reduce the oven temp to 375 degrees and move the pie to the center oven rack. Bake for another 35-40 minutes until the crust is a deep golden brown and the filling is bubbling.
Cool completely on a wire rack, 2 to 3 hours. Serve warm or at room temperature. If any leftovers survive, they will keep covered and chilled for 3 days
Recipe adapted from the lovely Four & Twenty Blackbirds Pie Book.