Since I had an unsuccessful strawberry picking attempt last week, I decided to bake my not-overly-sweet strawberries into a pie. The result? Scrumptious!
Here’s the recipe (originally from allrecipes):
INGREDIENTS:
|
1 recipe pastry for a 9 inch single crust pie 3/4 cup brown sugar 3/4 cup all-purpose flour 6 tablespoons butter 1 pinch ground nutmeg |
4-6 cups fresh strawberries, hulled 1/2 cup white sugar 1/2 cup all-purpose flour 1 tablespoon cornstarch |
DIRECTIONS:
| 1. | Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices. |
| 2. | To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg. |
| 3. | Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries. |
| 4. | Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning. |
| 5. | Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking. |
This would have been best served warm right out of the oven, but I had to store it overnight and take it to Columbia. It got a little runny overnight, but it was still a great Father’s Day treat!