The best strawberry balsamic pie

The best strawberry balsamic pie

The balsamic strawberry pie proves that the sweetness of strawberries combined with the relaxation of balsamic vinegar is an amazing blend. This is a perfect pie for spring!

The best strawberry balm pie ever

It is the most beautiful time of the year !!!!!!!!!!!!!!!!!


The best strawberry balm pie ever

I mean, I love Christmas as much as the next hot soul, but pie you guys !!!!!

He is only the best.

The best strawberry balm pie ever

The best thing about the pie season is that it comes not once, but twice a year. They are so flavored that you won't get bored.

Although anyone is bored of the pie is not just a human in my opinion. They are like pieces of gravel or something.

Inways.

The best strawberry balm pie ever

There is a pie scene in November, filled with all things pumpkins, maples, pecans, sweet potatoes, and chocolate pudding. Warm and comfortable, it is eaten around a crackling fire with a cup of hot chocolate in each hand.

Then there is now.

spring.

The best strawberry balm pie ever

The start of the berries season with a reminder that delicious fruity things coming from the ground are most ideal when crushed between two layers of crusted butter crust and then baked until sweet, caramelized, and almost dissolve in a mouth.

It is best to have it with a scoop of vanilla ice cream on top and dream of a summer vacation dancing in your head.

The best strawberry balm pie ever

We always have berries in the fridge recently. There are days when Remy convinces herself (and tries to convince us) that she can live on her and mother's milk on her own.

She smiled and nodded, then squeezed avocado in her mouth between the berries.

All of this to say that I have been paying special attention to the selection of berries recently available, and when I saw that strawberries were not only on sale, but they looked pretty cool this week, I had to buy three pounds. It had to.

And when you have a lot of berries on hand, the pie should be a must. Do not pass, do not collect two hundred dollars, just get that pie in the oven.

The best strawberry balm pie ever

A quick search for a cookbook led me directly to a strawberry balsam pie and the rest is history. Because I may never make strawberry pie again.

Strawberries usually don't stand alone as pie filling for several reasons. First of all, they don't prepare that well which leaves you with a mess of pure liquid soup after baking. Secondly, it is very sweet (!!) and needs something pungent to balance it. Hence, why are they so often paired with rhubarb?

Buuuutttt What if we installed rhubarb, added a few drops of balsamic vinegar, and dried it pastry ?! In addition to a grated apple of the natural pectin to help increase the thickness of things. And a few black pepper to get the tongues to dance.

It is like a circular symphony. And that's what.

The best strawberry balm pie ever

It sings strawberry flavor with a little bit of extra acidity that gets a hint of it but you can't really put exactly what it is.

So they are perfect for decorating any spring or summer celebration tables or using those berries in your fridge "just because".

Balsamic strawberry pie

The balsamic strawberry pie proves that the sweetness of strawberries combined with the relaxation of balsamic vinegar is an amazing blend. This is a perfect pie for spring!

Ingredients

For the crust

• 2½ all-purpose flour cup
• 1 teaspoon kosher salt
• 1 tablespoon of sugar
• ½ lbs (2 sticks) cold unsalted butter, cut into ½-inch pieces
• 1 cup cold water
• ¼ cup of apple cider vinegar
• 1 cup of snow

To fill a pie

• ¼ cup + 3 tablespoons of sugar, divided
• 2 pounds of fresh strawberries
• 1 small apple, peeled
• 2 tablespoons of balsamic vinegar
• 2 dashes Angostura bitterness
• ¾ cup dark brown sugar
• 3 tablespoons of cornstarch
• 2 grind fresh black pepper
•  teaspoon kosher salt
• Wash eggs (1 large beaten egg, with 1 teaspoon of water and a little salt)
• Demirara sugar for finishing

instructions

For the crust

1. Whisk flour, salt and sugar in a large bowl. Add the butter to the flour mixture and mix it. With a pastry mixer, cut the butter into the flour so the butter pieces remain just the size of a pea (or smaller).
2. In a separate small bowl, mix water, apple cider vinegar and ice. Sprinkle 2 tablespoons of iced water mixture over the flour butter mixture. Toss with your hands until it is completely incorporated. Add more iced water, 1-2 tablespoons at a time, using your hands to mix. Add enough water mixture until the dough holds in a ball. Divide the dough into halves and form each half into a flat disk. Wrap it in a plastic wrap and put it in the refrigerator for at least an hour.

For the pie

1. Turn one of the pie tablets in an 11-inch round. Use this to line the pie plate leaving a 1-inch bump around the edges. Wrap in plastic and freeze overnight.
2. The next day, rotate the second circular crust disc in an 11-inch round. Using a pizza cutter, cut into long, thin slices of the grid. Put it in the refrigerator to cool.
3. After that, return the filling. Sprinkle 3 tablespoons of sugar over the strawberry and gently stir until mixed. Let it soak for 30-60 minutes.
4. Cut apples using large holes for the grater.
5. Remove the pie plate lined with the pie from the freezer until it melts slightly. Strain the strawberries from the excess liquid as much as possible (I didn't have enough to drain it). Throw the grated apple slices. Sprinkle with balsamic vinegar and bitter Angostura.
6. In a separate bowl, whisk brown sugar, cornstarch, black pepper, salt and half a cup of remaining sugar. Pour the strawberry mixture and fold gently together until well combined. Pour into pie crust and arrange the grid on top. Curl as desired.
7. Cool in the refrigerator for 15 minutes to set the pastry.
8. Meanwhile, the oven is heated to 425 Fahrenheit and lined with a baking sheet of aluminum foil.
9. Take the pie out of the fridge and grease the pastry with an egg rinse. Sprinkle sugar with deemara.
10. Put the pie on the baking tray lined with aluminum foil and in the oven. Bake for 20-25 minutes, or until the pastry just starts brown. Lower oven to 375F. Continue baking for another 35-40 minutes, or until the berries are soaked everywhere and the pastries are dark brown.
11. Allow to cool completely before serving.