Strawberry Pie

>> 5.07.2012

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.


STRAWBERRY 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 . . .
  1. Preheat oven to 425 degrees F. Lightly grease a 9 or 10-inch pie pan. Set aside.
  2. In a food processor, process your almonds into a "flour" and then add the rye & whole wheat flours & salt. Pulse to combine.
  3. Then -- while pulsing -- add in the olive oil 1/4 cup at a time. The mixture will start to resemble coarse meal.
  4. 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.
  5. Combine the filling ingredients in a large bowl. Mix well until everything is coated.
  6. 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.
  7. 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.

PIE!


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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