The classic strawberry pie is updated with a splash of balsamic vinegar.
1 1/3 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
2 cups sliced strawberries
2 tablespoons balsamic vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
6 cups small strawberries
3 tablespoons graham cracker crumbs
1 tablespoon chopped hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted
1/2 cup frozen reduced-calorie whipped topping, thawed
How to Make It
Preheat oven to 350°.
Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.
To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.
I made this pie for a Memorial Day picnic and everyone raved about it. The flavor is a great balance...not too sweet like some of the glazes can be. I did add a couple extra tablespoons of butter to the crust so it would hold together better. I'll definitely be making this again and again.
From the reviews I knew to expect this pie would be a bit crumblier. I wonder if just another tablespoon of butter in the crust and an extra hour in the fridge would help. This is a great recipe for the people in your life who love to eat healthy and want a light healthy-tasting desert. Pretty much followed everything verbatim in the recipe and had many strawberries left over. Good advice to slice the big ones and save the littler ones to use whole.
This was a wonderful flavor combination. I wasn't able to make it come out as "pie" so much as a crumble (despite the lovely pie plan I had...). I think next time I'm going to turn it into a layered dessert like a trifle. But you really can't beat that balsamic/strawberry combination!
My family and friends love this pie. Very light and delicious.
I sort the smaller berries for the pie and slice the larger ones to cook. One of the few recipes I pretty much follow as written.
The crust does crumble and it is difficult, if not impossible, to keep the pieces in tact when serving. Whatever this pie lacks in presentation it makes up for in taste!