What do you do when you're given three hefty pounds of on-their-way-out strawberries? You toss a quilt and some toys onto the kitchen floor. You place your baby atop the quilt. You roll up your sleeves.
And you make pie.
What you'll need . . .
[ CRUST ]
- 1/2 cup almonds, processed into flour
- 1 cup dark rye flour
- 1-1/4 cup whole wheat flour
- pinch Kosher salt
- 3/4 cup olive oil
- 2 tablespoons water (cold)
[ FILLING ]
- 2 pounds fresh strawberries, quartered
- 1/4 cup whole wheat flour
- 1 tablespoon golden flax meal
- 1/2 cup natural cane sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 teaspoon olive oil
- pinch salt
Method . . .
- Preheat oven to 425 degrees F. Lightly grease a 9 or 10-inch pie pan. Set aside.
- In a food processor, process your almonds into a "flour" and then add the rye & whole wheat flours & salt. Pulse to combine.
- Then -- while pulsing -- add in the olive oil 1/4 cup at a time. The mixture will start to resemble coarse meal.
- Add in the water one tablespoon at a time until the dough comes together. Take out of the processor and then press into your pie plate to evenly coat the bottom and sides. (I used a 10-inch pie plate -- if you use a smaller one, you may not want to use all the crust mixture.) Refrigerate while you prepare the filling.
- Combine the filling ingredients in a large bowl. Mix well until everything is coated.
- Get your pie crust out of the fridge and fill with the filling. Bake for 35 minutes. Then cover with foil and bake for another 5 to 10 minutes.
- Let cool before slicing.
I didn't let the pie cool before slicing and it fell apart like you see in these photos. But just a little while later, we got picture-perfect slices with no runny goo or crumbly crusts. I never make pie. I used less sugar than I usually do, but it's still sweet -- I'd love to try it again with just half.
What would you do with three pounds of strawberries? We're slicing the leftover pound and freezing for use in smoothies.
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