Fresh Strawberry Pie Ala Rose Recipes

FRESH STRAWBERRY PIE WITH ROSé WINE GLAZE

Steps:

• Preheat the oven to 350°F.
• To make the crust, combine the graham cracker crumbs and sugar in a medium bowl. Sprinkle the melted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
• Take the pan out of the oven. While it's still warm, press down to flatten puffy spots and to close any gaps in the crust. While the crust is still warm, sprinkle the chopped white chocolate into the bottom of the pie shell. Allow the chocolate to melt and then gently spread it across the bottom and sides of the pie shell. Cool until the chocolate is set.
• Place 1 1/2 pounds of the strawberries into a large mixing bowl and put the bowl in the refrigerator.
• Puree the remaining 8 oz of berries in a food processor with the wine. You should have about 1 1/ 2 cups of strawberry puree. You can add a little more wine to bring it up to 1 1/2 cups if needed.
• Put a 1/2 cup of purée into a small bowl. Sprinkle the gelatin powder evenly over the purée and whisk briefly to combine. Set it aside to bloom.
• In a medium sauce pan combine the rest of the strawberry puree with the sugar. Cook over medium heat until the sugar melts and liquid is hot. It doesn't need to come to a boil. Remove the pan from the heat. Add the bloomed gelatin and stir until the gelatin is melted. Set the puree aside to cool until it is tepid.
• Remove the bowl of berries from the refrigerator. Pour the puree over the whole berries and toss to give them an even coating. Lift the berries out of the puree and arrange them into the pie shell. I like to start with the largest berries to cover the bottom of the shell. Then arrange the small berries on top. You can cut them into halves or quarters to nestle them between the larger berries. Pour the puree over the berries.
• Chill the pie for at least 6 hours to set the gelatin. Whip the cream with the confectioner's sugar. Pipe a border of cream around the edge of the pie. Serve the pie with the rest of the whipped cream on the side.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

SUMMER FRESH STRAWBERRY PIE

Steps:

• Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
• Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
• Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
• Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.