Becky Luigart-Stayner; Mary Catherine Muir
8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

The classic strawberry pie is updated with a splash of balsamic vinegar.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Nice balance

June 01, 2016
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.

thebaudl's Review

April 07, 2013
i thought this was delicious! i knew to expect more of a crumble and everyone loved it.

jubileeb's Review

August 13, 2012
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.

serobben's Review

June 12, 2012

Semiresponsive's Review

May 19, 2012
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!

NOLAleigh's Review

April 14, 2012
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!

Ltoeat's Review

July 23, 2011
Since Blueberries were buy one get one free, I did a mixture of Blueberries and strawberries. Very easy to make. It is hard to find small strawberries, so I just quartered big ones.

sammybaby's Review

June 15, 2009
This was a super delicious! The only thing I would do differently is use a different crust recipe so that it keep its shape.

pcmzm1's Review

April 12, 2009
I made this dish for a backyard crawfish boil and everyone loved it. I also plan to bring this to Easter dinner at the in-laws house. My kids also love this dessert.