Rustic Honey Strawberry Pie

Discover the delightful blend of sweet strawberries and a hint of honey in this rustic pie. Perfect for showcasing seasonal strawberries, this dessert combines a flaky, buttery crust with a luscious fruit filling. Ideal for summer gatherings and weekend treats.

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 8

Ingredients

2 lbs fresh strawberries, hulled and halved

3/4 cup granulated sugar

1/4 cup honey

1/4 cup cornstarch

1 tbsp lemon juice

1 tsp vanilla extract

1/4 tsp salt

2 tbsp unsalted butter, cubed

1 large egg, beaten (for egg wash)

1 tbsp sanding sugar (optional)

Pie dough for a double crust (store-bought or homemade)

Instructions

1. Preheat the oven to 425°F.

2. In a large bowl, combine strawberries, sugar, honey, cornstarch, lemon juice, vanilla extract, and salt. Toss until strawberries are evenly coated.

3. Roll out half of the pie dough to fit a 9-inch pie plate. Transfer to the pie plate and trim excess dough.

4. Pour the strawberry filling into the pie crust, dot with butter cubes.

5. Roll out the remaining dough and place over the filling. Trim, fold, and crimp edges to seal.

6. Brush the top crust with beaten egg and sprinkle with sanding sugar if using.

7. Cut several slits in the top crust for steam to escape.

8. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 25-30 minutes, or until the crust is golden and filling is bubbly.

9. Let the pie cool on a wire rack for at least 2 hours before serving.

Storage

Store leftover pie covered at room temperature for up to two days or refrigerated for up to five days.

Reheating

Reheat slices in the oven at 350°F for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.