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Friday, April 2, 2021

ChezCindy: Fresh Strawberry Pie

 


This lovely free-form pie, also known as a galette, is a bite of strawberry delight.  The recipe uses fresh strawberries cut into thick slices mixed with store-bought strawberry preserves for a double strawberry impact.  The baked pie is quite delicious for how little effort required to put it together.  I served it slightly warm topped with fresh whipped cream, and rosé sparkling wine.  


Any left-over pie makes a great breakfast treat, somewhat reminiscent of toaster Pop-tarts.  

If you are new to pie making, try making a galette.  It doesn't require a special pan, just a flat surface such as a sheet tray for baking.  You will have great success.  


Fresh Strawberry Galette
1 single 9-inch pie crust, homemade or store-bought
All-purpose flour, about 1 tablespoon

1-pound fresh strawberries
1/3 cup strawberry preserves
3 tablespoons granulated sugar, divided
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 egg, lightly beaten

Preheat the oven to 400 degrees.  Line a sheet tray with parchment paper.  

Prepare the pie crust by rolling it out to a 12-inch round, working on a lightly floured surface using a small amount of flour so the crust doesn't stick to the counter.  Transfer the crust to the parchment lined sheet tray.  Set aside.  

Remove the green stems from the fresh strawberries. cutting into thick slices.  Place the cut berries into a medium size bowl.  Add in the strawberry preserves, 2 tablespoons of sugar, cornstarch and fresh lemon juice, gently stirring to combine.  Transfer the strawberry mixture to the center of the pie crust.  Spread out the berries, leaving a 2-inch border around the edge of the pie crust.  Fold the edges of the dough up and over the strawberries in a free-form style, pleating the dough as necessary.  

Make an egg-wash using the lightly beaten egg and 1 teaspoon of water, mixing to combine.  Using a pastry brush, brush the pleated dough with a small amount of egg-wash.  You will have extra egg-wash.  Sprinkle the remaining tablespoon of sugar over the pleated border.  



Place the sheet tray with the galette into the preheated oven, baking the pie for 25 minutes.  The crust will be golden brown and the filling is tender and bubbling.  Remove the pie from the oven.  Allow to cool for 30 minutes.  Serve with whipped cream or ice cream if desired.  


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