Yield: 1 pie
Strawberry Balsamic Pie
Ingredients
- 2 layers Pie Crust
- 3 tablespoons white sugar
- 2 lb fresh strawberries, quartered
- 1 small baking apple, peeled and grated
- 2 tbsp balsamic vinegar
- ¾ cup brown sugar
- 2 tablespoons instant tapioca
- 2 grinds fresh black pepper
- ½ tsp kosher salt
- egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
- coarse sugar for sprinkling (if you have, mine wasn't super coarse but it still gave it a nice crunch.)
Instructions
- While your pie crust is chilling, prepare the filling.
- In a large bowl sprinkle the strawberries with the 3 tablespoons of sugar and toss gently. Let sit for about 20 minutes and then stir in the apple, balsamic, brown sugar, tapioca, pepper & salt. Toss to combine and allow flavors to sit and get juicy.
- Once chilled, roll out one of the pie crusts and drape it over the bottom of your pie dish. Pop it in the freezer for a few minutes while you prepare the second crust.
- Roll that one out as well. If you want to try a lattice crust, use a straight edge to cut your strips.
- Pour the filling into the chilled crust and add the top crust. Trim and crimp the edges of the crust and pop it in the fridge or freezer while your oven preheats to 425F.
- When oven is ready, brush the crust with the egg wash and sprinkle with sugar.
- Line a cookie sheet with foil and place the pie on top. Place in a middle rack. Bake for 20-25 minutes or until the crust is beginning to turn golden and then reduce heat to 375F and bake for another 35/40 minutes or until the crust is golden brown and the pie is juciy and bubbly.
- Serve warm or room temperature.
Notes
Recipe adapted from Four and Twenty Blackbirds.
Note on the pie crust: Per the recipe's instructions I added 1/4 cup cider vinegar to my ice water that I added into the crust. I think it made the crust extra flaky!