One of my favorite summer desserts is strawberry pie. I have struggled for years to find the recipe that reminded me of those perfect Sunday afternoons at my Mama Spivey’s house after lunch was served. If she wasn’t presenting a coconut cake, it was for sure a strawberry pie.
Recently, I was watching The Kitchen on the Food Network and saw Geoffrey Zakarian making his recipe for strawberry pie. I was so intrigued, I had to try. (I mean my middle name could be Elderflower Liqueur.) I modified a bit to honor my Mama Spivey’s taste and I have to say, this is a true winner for the perfect summer dessert. So, if you don’t mind a little GZ with a little nod to Mama Spivey, I think you will like this pie as much as I do. Honestly, the pie lasted only ONE day and it was GREAT for breakfast! Now THAT’S a winning recipe! Enjoy and happy summer!
Strawberries EVERYWHERE Pie
3 pounds strawberries
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon elderflower liqueur
1/2 cup strawberry jam
3 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1 store-bought pie crust baked according to package instructions. For those of you who are gluten sensitive, I highly recommend Williams-Sonoma gluten free crust.
1 sprig of mint
Whipped Cream for Topping
3 cups heavy cream
4 tablespoons confectioners’ sugar
¼ teaspoon Strawberry Extract
¼ teaspoon Vanilla Extract
- Take the stems off of the strawberries and then slice/quarter strawberries and set aside 1 cup. (Leave one fat strawberry for the garnish with the mint sprig.)
- Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss the 1cup of strawberries and set aside to macerate at room temperature.
- Place the remainder of the strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick.
- Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
- Pour mixture into the baked crust and allow to chill and thicken in the refrigerator covered until set, at least 3 hours, but preferably set overnight for best results.
- Just before serving, whip the cream along with the confectioners’ sugar, and extracts until it holds medium-stiff peaks. Cover your pie almost completely then garnish with your strawberry and mint sprig.