Tuesday, April 12, 2011
Today was a baking day, mainly because I finally saw some strawberries that looked like they had some juice in them at the store. I don't eat strawberries too far out of season because they just taste like water to me, but when they are in season, there's nothing I love better.
I usually make a fresh strawberry pie with a single shell, but I realized that I had thrown out my cornstarch in preparation for the move, which scotched that plan. Instead, I found and modified a baked strawberry pie recipe. I will admit, somewhat shamefacedly, that I used pre-made pie crust. My theory about pie crust is that I want to eat pie much oftener than I want to prepare pie crust (can you call that a theory? or just simple greediness?).
I used maple sugar for part of the sugar in the pie because it offers a nice dark counter-note to the brightness of the strawberry flavor. It doesn't, as you might expect, taste excessively of maple but has a beautifully subtle flavor.
And, of course, the best thing is those colors--just look at that juice oozing out!
Baked Strawberry Pie Recipe
2 pie crusts
1 quart strawberries, hulled and halved
1 cup sugar (I used half organic sugar and half maple)
Three tbsp. flour
Preheat oven to 425 degrees. Toss strawberries with sugar and flour. Place one pie crust into tin and add filling. Top with second crust and cut vents before crimping edges. Bake for 30-40 minutes.