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GZ’s Strawberry Pie




Source of Recipe


Geoffrey Zakarian on Food Network


Recipe Introduction


I’m not saving this recipe because it was a success. It was certainly NOT. It was so loose that it was basically a bowl of macerated strawberries. But it did taste very good. I am saving it because I really like the three different ways of using strawberries (sliced for the top and quartered and chopped for the filling) and the flavor with the lemon juice and especially the elderflower liqueur. I think that using these ingredients and basic method, but adding gelatin might get me the firm slice I want.


Recipe Link: https://www.foodnetwork.com/recipes/geoffrey-zakarian/strawberry-pie-7164334

List of Ingredients




3 pounds strawberries, stems removed
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon elderflower liqueur
1/4 cup strawberry jam
3 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Kosher salt
1 store-bought pie crust baked according to package instructions, or 1 homemade pie crust, blind baked
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1/2 teaspoon cream of tartar


Recipe



Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder. Try to use similarly sized berries for the sliced ones as these are going to be the decorative topping for the pie.

Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur – the recipe says the sugar will dissolve, but I stirred for 20 minutes and it didn’t. Just do your best. Toss with the diced berries and set aside to macerate at room temperature.

Place the quartered strawberries in a non-stick Dutch oven and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.

Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.

Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.

Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.