Strawberry Balsamic Pie
 
 
This strawberry balsamic pie proves that the sweetness of strawberries paired with the tartness of balsamic vinegar is an amazing combination. Such a perfect pie for spring!
Yield: 8-10 servings
Ingredients
For the crust
  • 2½ cups all purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • 1 cup cold water
  • ¼ cup cider vinegar
  • 1 cup ice
For the pie filling
  • ¼ cup + 3 tbsp sugar, divided
  • 2 lb fresh strawberries, quartered
  • 1 small baking apple, peeled
  • 2 tbsp balsamic vinegar
  • 2 dashes Angostura bitters
  • ¾ cup dark brown sugar
  • 3 tbsp cornstarch
  • 2 grinds fresh black pepper
  • ½ tsp kosher salt
  • egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
  • demerara sugar, for finishing
Instructions
For the crust
  1. Whisk together the flour, salt, and sugar in a large bowl. Add the butter to the flour mixture and toss to coat. Using a pastry blender, cut the butter into the flour until only pea-sized pieces of butter (or smaller) remain.
  2. In a separate small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour-butter mixture. Toss with your hands until fully incorporated. Add more of the ice water, 1-2 tbsp at a time, using your hands to mix. Add just enough of the water mixture so that the dough comes together into a ball. Split the dough in half and shape each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
For the pie
  1. Roll out one of the pie discs into an 11-inch round. Use this to line the pie plate leaving a 1-inch overhang around the edges. Wrap in plastic wrap and freeze overnight.
  2. The next day, roll out the second pie crust disc into an 11-inch round. Using a pizza cutter, cut into long thin strips for the lattice. Place back in the refrigerator to chill.
  3. Next, prepare the filling. Sprinkle 3 tbsp of the sugar over the strawberries and toss gently to combine. Allow to macerate for 30-60 minutes.
  4. Shred the apple using the large holes of a grater.
  5. Remove the pie crust-lined pie plate from the freezer to thaw a little. Drain the strawberries of as much excess liquid as possible (mine didn't have enough to drain). Toss with the grated apple pieces. Sprinkle with the balsamic vinegar and Angostura bitters.
  6. In a separate bowl, whisk together the brown sugar, cornstarch, black pepper, salt, and remaining ¼ cup of sugar. Pour over the strawberry mixture and gently fold together until well combined. Pour into the pie shell and arrange the lattice on top. Crimp as desired.
  7. Chill in the refrigerator for 15 minutes to set the pastry.
  8. Meanwhile, heat oven to 425F and line a baking sheet with aluminum foil.
  9. Remove the pie from the fridge and brush the pastry with the egg wash. Sprinkle with demerara sugar.
  10. Place the pie on the foil-lined baking sheet and into the oven. Bake for 20-25 minutes, or until the pastry is just starting to brown. Lower oven to 375F. Continue to bake for another 35-40 minutes, or until the berries are bubbling all over and the pastry is a deep brown.
  11. Allow to cool completely before serving.
Notes
Recipe from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/04/strawberry-balsamic-pie.html