Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust


 
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie

Hi hi! I wanted to just sneak in with one more peach recipe while we are still hanging onto the end of summer with this Peach and vanilla bean pie, with a fresh rosemary crust. I have a couple of peach pies hanging out here on the site - these little peach and thyme hand pies, this peach and blueberry pie, and these mini peach pies from a while back, but realised that until now, there wasn’t a recipe for just a regular old peach pie! I think peach pie, made during peach season, would have to be one of my absolute favourites.

I ramped it up a touch with this guy by adding some fresh rosemary into the pie crust. Adding fresh herbs into pie crust is one of my favourite ways to add flavour to the pie crust, and stone fruit goes so beautifully with the woody flavour of the rosemary. You can absolutely leave it out, but I love the little variation that it gives. I kept everything else pretty simple - peaches, sweetener and starch in the filling, elevated with a little vanilla bean paste. Simple, but so, so delicious. Happy peach Pie-ing!

A few wee tips:

  • The recipe for the pie dough I have listed here makes quite a lot - I needed almost all of it for this lattice. If you are making a less complicated top for your pie and just want a standard double crust recipe, reduce the quantities by 1/3 - so you will use 2 1/2 cups flour, and 225g butter, 1 tsp cardamom etc.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • When I am making a lattice pie I know I will need more dough for the top crust than the bottom, so I usually make one portion of dough bigger than the other when I initially divide it after mixing to account for this. For this dough I split it 1/3 to 2/3. I usually shape the dough for the bottom crust into a disc, and the dough for the top crust into a rectangle which makes for an easy roll-out for cutting strips for lattice.

  • The quantity of rosemary called for in the recipe seems like a lot, but it is just enough to give a nice subtle taste to the pie. Feel free to leave it out, or this pie would also be amazing with this cardamom crust.

  • I peeled my peaches for this because I prefer them unpeeled - to do this, you boil a large pot of water, and set up a large bowl with ice water. Score an x in the bottom of each peach, and boil them, 3 or 4 at a time, for 30 to 45 seconds. Remove using a slotted spoon and transfer to the ice bath. The skins should slip off. Non-peeled peaches are fine too - this process can be a bit of a pain, but I think it’s worth it (and it’s pretty satisfying!)

  • I finished this pie with a super easy ‘lattice’ - a bunch of braids laid across the pie, and then some cut-outs around the edge to form a border. Cut-outs are my favourite way to finish off a pie like this, as spaced out braids can be hard to neatly crimp. Pie stamps fix all your issues!

 

 

Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust

- Makes one 9” pie -

Rosemary Pie Dough
3 3/4 cups (540g) Flour
Pinch of Salt
1 Tbsp (13g) sugar
1 Tsp vanilla bean paste
3 Tbsp finely chopped fresh rosemary
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1300g fresh peaches, peeled (see notes), de-stoned, and cut into eighths
1 tsp vanilla bean paste
40g tapioca starch
150g turbinado / raw sugar
Pinch of salt

Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado / raw sugar to finish

 

- PROCESS -

ROSEMARY PIE DOUGH

Place flour, salt, sugar, and ground cardamom into a large bowl. Add the vanilla bean paste and fresh rosemary and rub through with your fingers. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two - I like to do a 1/3 to 2/3 split. Shape the smaller portion into a disc and the larger into a rectangle. If desired, roll out and perform letter folds (see notes) Rest in the fridge for at least two hours, or preferably overnight. 

 

FILLING AND ASSEMBLY

On a lightly floured surface, roll the disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second piece of dough (the rectangle) into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips for your lattice. If you would like to make a braid, roll a piece of pie dough into a long thin rectangle, cut thin strips, and braid. Place your strips and braids onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra braid strips or for using pie stamps to cut out for the border.

In a large bowl, toss together the peaches and vanilla bean paste. Combine the tapioca starch, sugar and salt in a small bowl, then add to the peaches and mix to combine. Transfer the filling to the lined pie dish, mounding the filling in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.

Arrange the strips of pie dough or braids on the top of the pie, weaving into your desired lattice. If you are adding stamps, trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish, then glue on the stamps with a little egg wash. If you are crimping, trim the crust with a little overhang and then crimp as desired.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie

Mocha Cream Pie with Espresso Whipped Cream


 
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie

Hi hi! Sorry it has been a wee bit quiet around here - I had big plans to post lots this week while we are on holiday on Vancouver Island, but I’ve been having too much of a good time hanging out with family, reading books, baking (there’s still rhubarb here!!), and taking things a bit slow, which is such a nice change from our regular life back in Brooklyn. It’s been so nice to catch up on sleep and to just have some days where we can relax a little. I honestly can’t remember the last time I had more than one day off in a row - I absolutely love what I do, both here and the studio, but we aren’t at all good at that work life balance thing. Maybe we will get there one day, but for now, it’s so nice to have some time off, even though I do miss my cat. I hauled ass big time to get some stuff shot before I left so that I would have things to work on while I am here, so I will hopefully get myself a teeny bit ahead of schedule on blog content and can keep posting regularly!

The credit for this pie goes to my sweet friend Chelsea, who is an amazing baker, makes THE most incredible cakes, and is in the process of sowing the seeds for starting her very own sweet shop! We text back and forth all the time, and when I mentioned recently that I was feeling a little uninspired and didn’t have many ideas of what to bake to get some content, she sent through a big list of ideas she has had floating round in her head and goes “here, I don’t have the time for these but here’s some ideas!”. Dream friend.

One of the things on her list was a cold brew pie, which I immediately decided I had to make! I took my fave chocolate cream pie and infused the pudding with coffee, making a mocha filling, which I set into a blind baked pie crust. The whole thing then got finished off with mounds of fluffy espresso whipped cream, which pairs so nicely with the chocolate coffee filling. This one is a winner - my sister who apparently doesn’t like coffee, had two slices.

A few wee tips:

  • There are two different quantities of milk in the recipe - 750g in the recipe, and 650g in the directions. The additional milk is to account for the absorbtion of the coffee. You will need 650g of coffee infused milk in the pie filling!

  • The pie dough recipe makes a double crust - so enough for two pies. You might as well make the extra while you are at it in my opinion - pie dough freezes well, tightly wrapped, for at least a few months, or lasts a few days in the fridge. Defrost overnight if using from frozen.

  • A pie dough trick I learnt from my friend Erin that is now firmly in my repertoire : After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough and getting a nice even crimp or lattice work.

  • When you are par baking your pie crust, chill your crust in the fridge rather than the freezer if you can - a longer chill in the fridge is preferable to a short chill in the freezer

  • I like to give this at least a few hours to set up - overnight if you can, otherwise 3-4 minimum. Make sure that the pie is completely cold before you add the cream.

  • I used a 70% dark chocolate for this, which gives you a dark chocolate pie - feel free to mix in some milk chocolate too to lighten things up a little if needed.

  • I like to whip the cream for things like this by hand as it gives me so much more control, as opposed to in a stand mixer - you want peaks that just hold, that will be a good piping consistency.

  • I use this espresso powder, but finely ground instant coffee would work too. You can always dissolve the coffee in a little bit of the cream before adding to the rest if you only have larger granules of coffee.

  • I would have topped this with chocolate covered espresso beans but I didn’t have any (I composted mine after one too many times of having them for a quick snack at 5pm and then staying awake half the night because they are STRONG) so I used regular coffee beans.

 

 

Mocha Cream Pie with Espresso Whipped Cream

- Makes one 9” pie - serves 8-10 -

Pie Filling Recipe adapted from ‘The Fearless Baker’

Pie Dough
375g (2 1/2 cups) all-purpose flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
240g (1 cup) cold water
1 cup ice
60g (1/4 cup) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Mocha Filling
750g whole milk
85g coarse ground fresh coffee
120g heavy cream
250g chopped dark chocolate
150g sugar
30g corn starch
3/4 tsp salt
135g egg yolks
2 tsp vanilla bean paste or extract
40g unsalted butter, at room temperature

Espresso Whipped Cream
265g heavy cream, cold
2 Tbsp powdered sugar (plus more to taste)
1/2 tsp vanilla bean paste
1 1/2 tsp espresso powder

To Garnish: extra espresso powder, coffee beans (optional)

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and brush the edges and crust with egg wash. Return to the oven and bake for a further 15 to 20 minutes, until evenly golden.

Remove from the oven and allow to cool completely on a wire rack.

 

MOCHA FILLING

Place the milk in a medium saucepan. Heat over low heat until just shy of a simmer, and then add the coffee. Cover, and steep for 15 minutes. Strain through a fine mesh sieve, and weigh the infused coffee milk. Top up to 650g if needed (see notes). Clean and dry the saucepan, and return to the stove. Add the coffee milk, cream, and chocolate. Place over medium low heat, and whisk until combined and the chocolate has melted. Bring it to a very gentle simmer.

While the chocolate is melting, in a medium bowl, whisk together the sugar, corn starch, and salt. Add the egg yolks and vanilla bean paste and whisk until well combined - it will look like it is not going to come together, but keep whisking!

Remove the chocolate milk mixture from the heat, and, whisking the egg mixture constantly, pour about half of the chocolate mixture over the egg mixture. Whisk until well combined, then return to the saucepan with the remainder of the chocolate mixture. Return to a medium low heat, and, stirring constantly with a silicone spatula, heat until the mixture thickens and comes to a boil, approximately 4 minutes. You want to see a few large bubbles in the centre of the saucepan. Remove from the heat and stir in the butter, mixing until well combined.

Strain the pudding mixture directly into the cooled pie shell, and smooth with an offset spatula. Place a piece of plastic wrap directly against the surface of the filling to prevent a skin forming. Leave to stand at room temperature for about 45 minutes, then transfer to the fridge to completely chill - 4 hours or overnight.


ESPRESSO WHIPPED CREAM

Place all ingredients into a large bowl and whip with a whisk until medium peaks form (you can do this in a stand mixer but you will need to keep a very close eye).

Transfer to a piping bag fitted with a round attachment. Pipe blobs on top of the chilled cake, then sprinkle with espresso powder and garnish with whole coffee beans (optional)

Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie

Strawberry Balsamic Pie


 
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie
Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie

Happy Memorial day weekend! I caught myself doing a wee happy dance at the farmer’s market recently when I discovered Strawberries have arrived for the season! Growing up, there were loads of pick your own strawberry places near us, so I have all kinds of memories of hiding within the rows sneaking strawberries that we most definitely should have paid for before I ate them. I hadn’t baked with strawberries too much until I moved here - we usually just have them fresh with a little powdered sugar (which is still one of my favourite ways to have them), but I also love how they bake up - particularly in this strawberry balsamic pie!

Strawberries are definitely on the sweet side, so when I bake with them I like to balance them out with something either tart or acidic, which is why you so often see them paired with rhubarb. Instead of using rhubarb, in order to really let the strawberry flavour shine through, I balanced out the sweetness with a little Balsamic Vinegar of Modena from Filippo Berio. It is the perfect pairing - the balsamic balances out the sweetness of the strawberries just enough, while not taking away from the flavour. The first test I found was a little soggy for my liking - strawberries are about 92% water, similar to that of watermelon, so you either need to remove some of the liquid, or add more starch than you think, or a combination of both, to avoid a sog fest! I went for a wee combo of both - macerating the strawberries to help draw out some moisture (which makes a super yum strawberry syrup), and then using more starch than I would for an apple or stone fruit pie.

I hope that you give this one a go - it would be perfect to take to a summer bbq as an easy dessert, and it is fairly quick to put together thanks to strawberries being fairly no-fuss when it comes to prep. The sweet fruit goes so well with the flaky crust, and then the Filippo Berio vinegar rounds everything out. I gave this a pretty easy lattice - using a multi-wheeled cutter (which I think is a pasta cutter), I just cut loads of strips, and used three small strips in the place of one larger strip when making my lattice. This is a super easy way to switch things up a little when it comes to latticing, without having to worry about any fancy weaving techniques or braiding. I think it is going to be my new go to, just like this pie! Happy pie making! x

A few wee tips:

  • I have included a recipe for a regular double crust pie here, but I sometimes like making a little extra so that I don’t have to worry about running out of crust - so if you like, you can make a 1.5x of the recipe to have some wiggle room.

  • I found that the first time I made this, it was a little on the soggy side, so I included a step of macerating the berries a little in some sugar to help draw out some excess moisture. I found 15 min was enough, but you can leave them up to an hour.

  • Berry pies do tend to be a bit wetter than other fruit pies, so make sure that your bottom crust is nice and thick, and gets nicely cooked - having the pie near the bottom of the oven at the start of the baking process helps this a lot.

  • Ideally, you want to give your dough an overnight rest so that it is easy to work with, but a few hours works in a pinch.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc or a rectangle (I usually do a disc for the bottom crust and a rectangle for the piece I will use for a lattice). I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • You want to let this cool completely before slicing, or it’s going to juice everywhere. Trust me on this.

  • Don’t bake this without a sheet pan underneath. Strawberries are juicy, and will very likely leak. A sheet pan helps catch everything nicely and avoid an oven disaster.

 

 

Strawberry Balsamic Pie

- Makes one 9” pie -

Pie Dough
2 1/2 cups (375g) Flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1200g trimmed and quartered strawberries (weight was taken after they were trimmed)
80g granulated sugar
6 Tbsp tapioca starch
75g granulated sugar
75g raw / turbinado sugar
1/2 tsp salt
1 tsp vanilla bean paste or vanilla extract
2 Tbsp Filippo Berio Balsamic Vinegar of Modena

Egg wash - 1 egg whisked with 1 Tbsp water
Raw sugar to finish (optional)

 

- PROCESS -

PIE DOUGH

Place flour, salt, and sugar in a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two - I like to do a 1/3 to 2/3 split. Shape the smaller portion into a disc and the larger into a rectangle. If desired, roll out and perform letter folds (see notes) Rest in the fridge for at least two hours, or preferably overnight. 

FILLING AND ASSEMBLY

Place the chopped strawberries into a large bowl. Sprinkle with the first measure of sugar, then toss to combine. Leave to stand for 20 minutes at room temperature.

Meanwhile, on a lightly floured surface, roll the disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the lattice.

Roll out the second piece of dough (the rectangle) into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips for your lattice. Place your strips onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra lattice strips or for using pie stamps to cut out for the border.

In a small bowl, whisk together the tapioca starch, granulated sugar, raw sugar, and salt. Drain the strawberries, reserving the liquid if you like - it is delicious in soda water or cocktails! Add the whisked starch and sugar mixture, then add the vanilla and Filippo Berio Balsamic Vinegar of Modena, and mix well to combine.

Transfer the filling to the prepared pie dish, packing the strawberries in slightly - it is ok if they mound a little as they cook down a lot.

Arrange the strips of pie dough on the top of the pie, weaving into your desired lattice. Either crimp the edges, or trim them flush to edge of the pie dish using kitchen shears or a sharp knife. If you are crimping, trim the crust with a little overhang and then crimp as desired.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking sheet on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling - 40 to 50 minutes. 

Remove from the oven and cool on a wire rack. Allow to cool completely before serving. Store leftovers at room temperature for up to 3 days.

Strawberry Balsamic Pie - sweet strawberries are balanced out by Filippo Berio's Balsamic Vinegar of Modena, then wrapped up in a super flaky pie crust. Strawberry pie is the perfect summer dessert, is easy to make, and is ideal for taking along to an evening bbq or gathering. #strawberrypie #strawberrybalsamic #summerpie

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.