![]() ![]() It’s not too sweet, making it a great any-time-of-day-pie, whether paired with coffee in the morning or after dinner as dessert. This particular pie uses very few ingredients-strawberries, sugar, lemon, a basic pie crust-but the process of slow roasting brings out a whole new dimension of flavor I find to be so scrumptious. I gotta say, strawberry is now in my top three list of favorite fruit pies. My favorite fruit pie is a tie between apple and blueberry, but this past week, we cracked open Erin McDowell’s The Book on Pie and tried on her Roasted Strawberry Pie for size. For thirders, they tend to strike that beautiful balance of subtly tart and subtly sweet that the other pies lower on the totem pole so often miss. For seconders, they have a lovely and complex texture. For starters, they’ve got at least some nutritional value. The acidity and frigidity of icebox pies can feel like assault to the tongue.Īt the very top tier sits fruit pies. Pie is comfort, and comfort to me requires a degree of warmth. I know they’re a big hit, and yes, you may catch me double forking a lemon icebox pie someday, but I don’t love that they’re literally freezing cold. At the bottom we have Pies That Require Weird Ingredients: like chocolate pies, pecan pies, etc…While I will thoroughly fuck up a pecan pie, the fact that it’s literally just corn syrup is disconcerting to me. In my professional opinion, there is definitely a hierarchy of dessert pies. The buttery crust? The unlimited possibilities of fillings? I don’t care if it’s Chicken Pot or Blueberry. Arrange the strawberries nicely on the cream and place in the refrigerator until ready to serve.If there’s one dessert I could really just eat the hell out of every single day, it’s pie. Remove the vanilla mixture from the refrigerator, fold it into the whipped cream. Depending on the size of the strawberries cut them in half vertically or slice them nicely.īeat the heavy cream in a bowl, using an electric whisk until the cream stands in stiff peaks. Remove the leaves from the strawberries, wash them thoroughly and pat dry with a towel. Remove the pan from the oven and let cool. Remove the tart pan from the refrigerator, place it in the middle of the oven and blind bake about 30 minutes until the crust is golden. Let cool and place in refrigerator for at least 1 hour. Return the mixture to the saucepan and cook over medium heat whisking constantly, 3 to 4 minutes, until thick. Add the hot milk in a slow and steady stream whisking constantly. Put the egg yolks into a bowl, add the sugar and whisk until well combined. When it comes to a boil, turn the heat off, split the vanilla bean lengthwise with the tip of a knife and add its content to the milk. Prick the bottom of the dough with a fork and place in the refrigerator for about 15 minutes. Flour the dough lightly on the outside and press into the bottom and up sides of a floured 12-inch round tart pan with a removable bottom. Toss the butter cubes into that mixture and work with your hands until well combined and a sticky ball forms. Add the flour, the almond flour and a pinch of salt and mix everything together. ![]() 3.5oz confectioner’s sugar or icing sugarĬrack the egg into a bowl, add the sugar and whisk until well combined. ![]()
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