Vanilla Infused Strawberry Pie
Discover the delightful fusion of strawberries and vanilla in this unique pie recipe. Perfectly balanced for a summer dessert, it's a must-try for those who love a modern twist on classic pies.
Prep time: 20 minutesCook time: 55 minutesServes: 8
Ingredients
1 cup granulated sugar
3 tbsp cornstarch
1/4 tsp salt
6 cups fresh strawberries, hulled and halved
1 tbsp vanilla extract
1 tbsp fresh lemon juice
2 tbsp unsalted butter
1 premade pie crust
1 egg, beaten, for egg wash
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine sugar, cornstarch, and salt. Mix thoroughly.
3. Add strawberries, vanilla extract, and lemon juice to the bowl. Toss to coat evenly.
4. Roll out the pie crust and fit it into a 9-inch pie pan.
5. Fill the crust with the strawberry mixture, spreading evenly.
6. Cut butter into small pieces and scatter over the strawberry filling.
7. Place the top crust over the pie, crimp the edges and cut slits in the top to allow steam to escape.
8. Brush the top crust with beaten egg for a golden finish.
9. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pie cool completely on a wire rack before serving.
Storage
Store the pie in the refrigerator for up to 4 days, covered with aluminum foil or plastic wrap.
Reheating
To reheat, preheat the oven to 350°F (175°C) and warm the pie for 10-15 minutes.
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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.
