I’m always on the look out for new pie recipes, particularly ones that use seasonal fruit. When I saw this recipe for Strawberry Pie the other day I knew I had to make it. Just like the author of that post and creator of the recipe, I prefer strawberries on their own. I’m not a big fan of rhubarb and those pies with the fresh strawberries on top are pretty but I don’t think they taste all that great. A pie with a filling of cooked strawberries with not much else but some brown sugar, cinnamon and nutmeg seemed perfect to me.
Strawberries were on special this week at my grocery store so I stocked up.
I made my regular pie crust Friday morning and I cut up the strawberries in the afternoon. The brown sugar mixed with the juice from the berries and made a wonderful thick syrup.
The recipe calls for 5 cups of strawberries but my pie plate is extra deep so I had closer to 6 cups, I think. I could have shoved a few more in there but I was worried about them being too juicy so I left it alone.
Usually when I make a lattice crust I cut my pieces very narrow. I think it looks fancier that way but this time I wanted a really rustic looking pie so I went for wider pieces for the lattice. I just love the way it looks.
The smell as it baked was a heavenly mixture of crust and strawberries and spices. I was drooling by the time I pulled it out of the oven. And it wasn’t too juicy at all. The strawberries held up nicely and the pie sliced up beautifully.
Looking good and smelling good is all well and good but, let’s face it, the most important thing is tasting good.
I think you can see, from the smile on Hannah’s face, that it tasted as good as it looked and smelled. It was truly delicious and we all enjoyed it. Hannah had the last piece for breakfast on Monday morning and said it was just as good as on Friday.
I’ll definitely be making this pie again soon. After all, it’s strawberry season.