Fresh Strawberry Pie

Fresh Strawberry Pie is a summer treat I dream about all year long. Any fresh berry pie is a thing of beauty, but this strawberry ginger combo gives this pie a bit of spark!

I look forward to berry season more than anything else. More than fall pumpkins. More than Christmas cookies. Cooking with freshly picked berries is the highlight of my annual cooking experience.

As a little girl, I remember peeping over the top of the long potluck table at a church picnic, eagerly assessing all my sweet options. There were apple pies, coconut cupcakes, brownies, and other homemade offerings. Yet the creme de la creme of the dessert table was a Fresh Strawberry Pie, piled high with glistening crimson orbs.

Once you’ve experienced GOOD fresh berry pie, you can easily sniff out those that don’t make the cut.

So what is the secret to a fantastic fresh strawberry pie, you ask?

It’s all about the goo, or lack there of.

You know that thick fake-red syrupy stuff, that for some odd reason is found in the produce department? …The plastic pouch of  strawberry flavored  goo meant for adding to shortcakes and pie?

Let’s let it rot in the grocery store, if that’s even possible. A great fresh strawberry pie recipe is not gooey. The glaze simply glues the berries together, enabling one to cut the pie without it completely falling apart. It adds a glossy finish to the berries and a little extra sweetness, but doesn’t fill up the entire pie with thick gel.

If you happen to see a fresh berry pie with all the gaps filled in with gel, run.

In order to creative this perfect, non-filling, just-sweet-enough adhesive glaze, I like to combine strawberry jam with a little powdered gelatine and a little cornstarch. That’s it. Once it’s heated and cooled, the berries will hold together in an natural, unadulterated fashion.

It’s a sight to behold.

Today I added crystallized ginger to my pie. The strawberry ginger combination is a surprising delight, with just a touch of sweet heat. It goes perfectly with a traditional pie crust or a crumb crust.

Classic Pie Perfection:

Key Lime Pie ~ The Pioneer Woman

Lazy Mary’s Lemon Tart ~ Food 52

Grandma’s Chocolate Pie ~ Homesick Texan

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Fresh Strawberry Pie

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Any fresh berry pie is a thing of beauty, but this strawberry ginger combo gives this pie a bit of spark!

Servings: 8 slices

Ingredients

US Customary - Metric

For the Gluten Free Snickerdoodle Crust:

• 1 package Udi's Gluten Free Snickerdoodle Cookies
• 1/4 cup almonds or 1/3 cup almond flour
• 1/4 cup melted butter

For the Fresh Strawberry Pie Filling:

• 3 pounds fresh strawberries
• 1/3 cup chopped crystallized ginger + extra for the top
• 3/4 cup good strawberry jam
• 1 1/2 teaspoons powdered unsweetened gelatin
• 1 1/2 teaspoons cornstarch
• Pinch salt
• Fresh whipped cream for garnish

Instructions

• Preheat the oven to 375 degrees F. Place the almonds in a food processor. Pulse until finely ground. Add the snickerdoodle cookies and pulse until ground to crumbs.
• Pour the melted butter over the crumbs and pulse to combine. Dump the mixture into a greased pie pan. Gently press the crumb mixture up the sides and evenly over the bottom of the pan. Bake for approximately 10 minutes, then cool in the fridge.
• Meanwhile, hull the berries and slice them in half. Slice the XL berries into thirds. Place them in a large bowl. Add the chopped ginger to the berries and toss.
• Place the strawberry jam, gelatin, cornstarch and salt in a small microwave-safe bowl. Mix until well combined. Place in the microwave and cook for 1 1/2 to 3 minutes until boiling. Watch carefully. Once boiling, remove from the microwave and pour over the berries. Mix well.
• Fill the pie crust with the fresh berry mixture. Gently shake to settle. Place in the fridge for 3 hours to set. Serve cold with lots of fresh whipped cream!

Nutrition

Serving: 1slice, Calories: 356kcal, Carbohydrates: 58g, Protein: 5g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 169mg, Potassium: 316mg, Fiber: 5g, Sugar: 38g, Vitamin A: 200IU, Vitamin C: 102.8mg, Calcium: 66mg, Iron: 1mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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