Berry Balsamic Pie
Strudel and I had no trouble agreeing that May should be Strawberry Month! We decided it back in March and have been anxious for it to arrive. I love strawberries and get so excited when they start to show up in the grocery stores in season! I received two new absolutely lovely cookbooks for my birthday back in early March and couldn’t wait to make something out of them.
The first cookbook, The Four & Twenty Blackbirds Pie Book, is magnificent. If you collect cookbooks like I do, you’re going to want to add this one to your collection! I want to eat each and every pie right out of the pages of the book. The recipes are unique and the photography makes my mouth water!
I’ll tell you more about the second cookbook another time. Let’s make a pie…
I adapted this pie from the book’s Strawberry Balsamic Pie recipe.
Berry Balsamic Pie
serves 6 to 8
2 1/2 c. all-purpose flour
1 t. Himalayan sea salt
1 T. sugar
1/2 pound cold unsalted butter, cut into 1 inch chunks
1 c. cold water
1/4 c. apple cider vinegar
4 to 5 ice cubes
1 pound fresh strawberries, quartered
1/2 pound frozen blueberries
1/4 c. sugar
1 gala apple, peeled and sliced thin on a mandolin
1/4 c. balsamic vinegar
2 T. Instant Clear Gel
1/2 c. brown sugar
Egg wash (1 egg + 1 T. water whisked together)
Turbinado sugar for sprinkling on the top
Combine the flour, sugar and salt in a stand mixer bowl. Cut in the cold butter and beat with the paddle attachment until the butter is about dime size. Combine the water, vinegar and ice and slowly pour in the cold liquid (not the ice) while the stand mixer runs. Add just enough liquid to make the dough form a ball and stop the mixer as soon as the ball is formed. Not all of the liquid will be used. Do not over mix the dough or the crust will be tough. Scrape the dough out onto a floured board and form dough into two disks. Wrap in plastic wrap and refrigerate for at least an hour to chill the dough.
Meanwhile, quarter the strawberries and mix with the frozen blueberries and 1/4 c. sugar. Set aside at room temperature until ready to make the pie.
The Crust continued…
Once the dough is chilled, pre-heat the oven to 425 degrees Fahrenheit and roll out one piece of dough into a circle at least 4 inches wider in diameter than the pie dish and lay the dough in the dish. Refrigerate the dough in the pie dish while making the pie filling.
The Filling continued…
Combine the brown sugar, balsamic vinegar and instant clear gel into a small bowl and whisk until combined. Fold it into the strawberry mixture. Slice the peeled apple (the seeds will fall out upon slicing) thinly and lay the slices on the bottom of the chilled dough in the pie dish. Pour the strawberry mixture onto the apple slices.
Roll out the remaining disk of dough and cut into desired shapes and lay on the top of the pie or lay the entire circle on top of the pie and cut venting slits into the dough. Crimp the edges together and place the entire pie dish on a sturdy baking sheet. Brush with the egg wash and sprinkle generously with the turbinado sugar. Place the baking sheet in the oven for 20 to 25 minutes or until the top of the pie starts to slightly brown. Turn the oven down to 375 degrees Fahrenheit and bake an additional 35 to 40 minutes or until the pie is very brown and bubbling thickly through the vent holes.
Remove the pie from the oven and let cool several hours before serving or refrigerate for up to three days. I ask you, who takes 3 days to eat a pie?!
May 1, 2016
This entry was posted in baking, brunch, pies and tagged balsamic vinegar, blueberries, four and twenty blackbirds pie book, pie, strawberries.