Monkeypod Kitchen Strawberry Pie Food

STRAWBERRY PIE

Strawberry Pie image

Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with an easy-to-make strawberry compote. Then, he tops everything off with fresh, sliced berries.

Provided by Geoffrey Zakarian

Categories dessert

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3 pounds strawberries, stems removed
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon elderflower liqueur
1/4 cup strawberry jam
3 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Kosher salt
1 store-bought pie crust baked according to package instructions, or 1 homemade pie crust, blind baked
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1/2 teaspoon cream of tartar

Steps:

Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
Place the quartered 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 and jammy, 15 to 20 minutes. 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 in the refrigerator until set, at least 3 hours.
Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

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