Strawberry pie made from fresh local berries
I love when our orchard markets open up in late spring because it means I can make strawberry pie! Almost every weekend finds us on a trek to Flamm Orchards to retrieve strawberries, then peaches, then apples as the summer gives way to autumn.
Strawberries are in season now, and we’ve been eating them by the quart … lots of quarts!
I ended up with way too many this past weekend, and had to use some that were barely hanging on. So … strawberry pie was in order!
Now, I’m not a great baker. That’s being nice. I’m pretty good with quick breads and things that come from boxes, but not so great with anything from scratch.
My strawberry pie “melted”, but it was totally worth it.
Noodle even helped … then she at a HUGE piece, crust and all. Normally, she’s not a crust eater. I guess it turned out okay.
I used about 2 quarts of berries, tossed them in flour and added them to a simple syrup made with rum. Yes … that’s a store bought crust. I’m not even attempting pie crust!
Noodle brushed the top of the pie with an egg wash and we baked it at 375° for just shy of an hour.
I always bake pies on a large baking sheet. I fully expect them to overflow and make a huge mess. It was SO hard to leave this pie on the stove until dinner time! Nobody cared that the strawberries escaped from their crusty home … the pie was delicious regardless. In hindsight, more flour … or cornstarch would have been wise 🙂
Enjoy!
Strawberry Pie
Pie with fresh strawberries.
- Top and bottom pie crust (store bought or homemade.)
- 2 quarts strawberries
- 1/4 cup flour
- 1/2 cup water
- 1/2 cup rum
- 1 cup sugar
- 2 Tablespoons corn starch
- 1 egg (whisked for egg wash)
- Preheat oven to 375°.
- Hull and slice berries, then toss in flour to coat. Set aside.
- Over medium heat, combine water, rum, sugar, and corn starch in saucepan. Cook until sugar dissolves, stirring continuously. Let cool.
- Prepare bottom pie crust.
- Combine berries and simple syrup, toss to coat.
- Pour berries in the pie plate.
- Top with crust, pinch edges together to seal, cut decorative slits in top crust.
- Brush top crust with egg wash.
- Bake for approximately 50 minutes.
- Let cool before serving.
