Strawberry Pie
Nothing captures the essence of summer quite like a fresh strawberry pie. This vibrant dessert combines the natural sweetness of ripe strawberries with a touch of elderflower liqueur, creating a beautifully balanced flavor. Nestled in a flaky crust, each bite is pure bliss.
Ingredients
- 1 store-bought pie crust baked according to package instructions, or 1 homemade pie crust, blind baked
- 3 pounds fresh strawberries stems removed
- 1/3 cup granulated sugar plus 1 tablespoon for maceration
- 1/4 cup strawberry jam
- 1 tablespoon elderflower liqueur
- 3 1/2 tablespoons cornstarch
- 1 teaspoon lemon juice
- A pinch of kosher salt
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon cream of tartar
Instructions
- Take 2 pounds of strawberries and quarter them, setting them aside. Dice half of the remaining strawberries and thinly slice the rest.
- In a small bowl, dissolve 1 tablespoon of granulated sugar in the elderflower liqueur. Toss the diced strawberries in this mixture and allow them to macerate at room temperature.
- In a medium saucepan, combine the quartered strawberries with the strawberry jam, cornstarch, lemon juice, kosher salt, and the remaining 1/3 cup of granulated sugar. Cook over medium heat, stirring frequently, until the strawberries soften and the mixture thickens into a jam-like consistency, approximately 15 to 20 minutes. Remove from heat and let cool for about 10 minutes. Once slightly cooled, fold in the macerated strawberries.
- Pour the prepared filling into the pre-baked pie crust, ensuring an even spread. Transfer the pie to the refrigerator and allow it to set for a minimum of 3 hours.
- Arrange the sliced strawberries on top in an overlapping circular pattern for an elegant presentation. Keep refrigerated until ready to serve.
- In a mixing bowl, whip the heavy cream with confectioners' sugar, vanilla bean paste, and cream of tartar until medium-stiff peaks form. Serve alongside the chilled strawberry pie.