Just in time to be late for Valentine's Day, here's a pie that tastes as fresh and sweet as your latest rebound. Try to find the absolute best strawberries for this, none of that Driscoll's shit.
This recipe is adapted from Four & Twenty Blackbirds Pie Book
Butter Pie Crust (recipe here)
1/4 cup plus 3 T granulated sugar
2 pounds fresh strawberries
1 small apple
2 T balsamic vinegar
1 Meyer lemon (original recipe calls for Angostura bitters)
3/4 cup light brown sugar
3 T cornstarch
Pinch of black pepper
1/2 tsp kosher salt
Egg wash (1 egg whisked with water)
Rinse, trim, and quarter strawberries. Place in bowl and sprinkle 3 tablespoons of sugar over them, then stir gently to cover evenly. Let sit at room temperature for 30-60 minutes.
Meanwhile, combine the 1/4 cup granulated sugar, brown sugar, cornstarch, pepper and salt in a separate bowl and set aside. After the strawberries have macerated, peel the apple and grate on the side of a cheese grater. Drain the excess liquid from strawberries and combine with grated apple. Pour over balsamic vinegar and lemon juice (or bitters if using). Stir in dry ingredients and pour into prepared pie shell.
Arrange the lattice/crimp the edges as desired. Chill the pie for 15-20 minutes until set. Meanwhile, preheat oven to 425 degrees F. Brush the top crust with egg wash then sprinkle demerara sugar over evenly. Bake pie for 20-25 minutes then lower oven to 375 degrees and rotate pie so it bakes evenly. Continue baking until the pie crust is a deep golden brown and the juices are bubbling. Cool completely (2-3 hours). Keeps for 3 days chilled or 2 days at room temp.
Photos by me and my hot sister @kaytron