Big Guy Strawberry Pie

Easy · 18 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 c granulated sugar
• 1/2 c arrowroot starch (arrowroot flour or arrowroot powder, can sub cornstarch)
• 1/2 tsp ground cinnamon
• Pinch of kosher salt
• 1 1/2 quarts fresh strawberries, hulled and sliced (about 5 cups)
• 1/4 c strawberry jam
• 2 tbsps unsalted butter, cut into small cubes and chilled
• Dough for a classic double-crust pie shell
• 1 large egg
• 2 tbsps water
• 2 tbsps coarse sugar, such as Demerara
• 1 c heavy cream
• 1/2 c lightly packed fresh basil leaves and stems
• 2 tbsps confectioners sugar
• Small fresh basil sprigs for garnish

Instructions

for the filling

1. Place a rimmed baking sheet in the oven and preheat the oven to 425*F.
2. Whisk together the granulated sugar, arrowroot,’cinnamon, and salt in a large bowl. Stir in strawberries and jam.
3. Roll out one disk of dough and fit it into a 91/2-inch pie pan. Add the strawberry mixture and dot with butter. Roll out the other disk of dough into a 10-inch round, place over the filling, turn under the edges of the dough, and crimp the edges well.
4. Make an egg wash by whisking together the egg and water in a small bowl. Refill any pastry scraps and cut out shapes to decorate the top crust, if desired, using a bit of the egg wash to adhere them. Gently brush the pastry with egg wash and sprinkle with the coarse sugar.
5. Bake on the baking sheet in the center of the oven for 15 minutes. Reduce the oven temperature to 350*F and bake for 30 minutes more, or until the pastry is deep golden brown and the filling is bubbling. Place the baking sheet and pie on a wire rack to cool to room temperature.

for the whipped cream

6. Heat the cream in a small saucepan over medium-high heat until small bubbles form around the edge. Remove the pan from the heat, rub the basil between your fingertips to bruise the leaves, and stir into the warm cream, making sure the basil is submerged. Cover and let stand at room temperature for 30 minutes. Strain into a medium bowl, pressing on the basil to extract all the cream.
7. Make an ice bath by filling a large bowl half full of ice and water. Nestle the bowl of strained cream in the ice bath and refrigerate for about 1 hour, or until chilled. Add the confectioners’ sugar and use a mixer on high speed to beat the cream until it holds firm peaks.
8. Garnish each slice of pie with a dollop of the whipped cream and a small spring of fresh basil.

Tags: pepperplate-import

View on Reciquest