Side Pannel
Strawberry Pie Recipe
Strawberry Pie Recipe
- Recipe Submitted by Twinkies on 06/13/2014
Category: Dinner Party, Pies
Ingredients List
- 16 oz. strawberries, hulled and sliced.
- 1 slab frozen puff pastry. (I admire you greatly if you make your own).
- 1 bottle 7 Up (10 oz.)
- 1 tablespoon cornstarch
- 1 teaspoon honey
- 1 teaspoon red wine
Directions
1. Preheat the oven to 400 degrees if you're using frozen puff pastry. Place the slab of pastry on a baking tin - the Pepperidge Farm version I use is exactly the right size so no rolling is required. Bake for about twenty minutes until it's risen and a golden brown in colour. Place on a wire rack to cool. This can be made ahead and kept in the fridge in foil.
2. Heat the 7 Up in a saucepan on the stove. Add the honey. When it has boiled turn the heat down slightly and add the cornstarch, stirring well. This turns into an unattractive grey colour which is why the traditional recipes uses food colouring. I added a teaspoon of red wine which coloured the sauce beautifully and added a certain something to the taste.
3. This needs to simmer for about fifteen to twenty minutes. It thickens beautifully into a syrup. Allow it to cool and then add the strawberries. This can be made ahead and kept in the fridge. I like to leave it until the next day - the strawberry flavour is really drawn out by the syrup - but that's not necessary.
4. Cut the pastry in half lengthwise and place the bottom half on a pretty serving dish or tray. If there is any uncooked pastry on either half,remove it. Pile the strawberry / syrup mix onto the bottom half and add the top half as a lid. Serve with the sauce of your choice (see below) and a few reserved fresh strawberries.
**************************************************************************************************************************************
Sauces:
Heavy cream is for special occasions and this pie should be a regular part of the menu, not just saved for high days and holidays. That”™s why I don”™t use cream. Instead, I offer two separate sauces both with booze floaters. Sometimes I use one, sometimes the other, sometimes both.
For the first sauce:
2 tablespoons ricotta
1 teaspoon honey
2 teaspoons rum
For the second sauce:
2 tablespoon low fat cream cheese
1 teaspoon Bailey's Cream Liqueur
Make the sauces in seconds:
To make the first sauce, mix the ricotta with one teaspoon rum (reserve the other) and the teaspoon of honey. I like to let this chill in the fridge for a while so the flavours can mingle but it”™s not essential. Serve in a small dish with the floater (the reserved teaspoon of rum) poured on top.
The second is even simpler. I just put the cream cheese into a small bowl and add the Bailey”™s floater on top.
Both these are delicious served with the pie in place of heavy cream and both can be made in advance and kept in the fridge.
2. Heat the 7 Up in a saucepan on the stove. Add the honey. When it has boiled turn the heat down slightly and add the cornstarch, stirring well. This turns into an unattractive grey colour which is why the traditional recipes uses food colouring. I added a teaspoon of red wine which coloured the sauce beautifully and added a certain something to the taste.
3. This needs to simmer for about fifteen to twenty minutes. It thickens beautifully into a syrup. Allow it to cool and then add the strawberries. This can be made ahead and kept in the fridge. I like to leave it until the next day - the strawberry flavour is really drawn out by the syrup - but that's not necessary.
4. Cut the pastry in half lengthwise and place the bottom half on a pretty serving dish or tray. If there is any uncooked pastry on either half,remove it. Pile the strawberry / syrup mix onto the bottom half and add the top half as a lid. Serve with the sauce of your choice (see below) and a few reserved fresh strawberries.
**************************************************************************************************************************************
Sauces:
Heavy cream is for special occasions and this pie should be a regular part of the menu, not just saved for high days and holidays. That”™s why I don”™t use cream. Instead, I offer two separate sauces both with booze floaters. Sometimes I use one, sometimes the other, sometimes both.
For the first sauce:
2 tablespoons ricotta
1 teaspoon honey
2 teaspoons rum
For the second sauce:
2 tablespoon low fat cream cheese
1 teaspoon Bailey's Cream Liqueur
Make the sauces in seconds:
To make the first sauce, mix the ricotta with one teaspoon rum (reserve the other) and the teaspoon of honey. I like to let this chill in the fridge for a while so the flavours can mingle but it”™s not essential. Serve in a small dish with the floater (the reserved teaspoon of rum) poured on top.
The second is even simpler. I just put the cream cheese into a small bowl and add the Bailey”™s floater on top.
Both these are delicious served with the pie in place of heavy cream and both can be made in advance and kept in the fridge.
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