So here is another recipe handed down from Catherine the Great. No, not the Empress of Russia, but my maternal grandmother--one of my first cooking influences, and for whom I am named. I make this pie at least once a year. I can't keep myself from it as soon as I see quarts of local strawberries showing up on the tables at the farmers' markets. It is simple as pie (pun intended). A great buttery crust, plump, fresh, raw strawberries, and a quick jammy glaze. Fruit and high quality carbs: two tastes that should always go together. It is reminiscent of toast and jam, strawberry short cake, or dare I say...pop tart? Since the ingredients are so sparse, the quality of the products you use is paramount. Make a wonderful, flaky, homemade pie crust, use a golden farm-fresh egg and great butter, and above all, use amazing strawberries at the height of their season. It just won't be that great otherwise. Also, because the strawberry flavor can vary a lot from sour to sweet, start slowly with the sugar and the lemon juice in the glaze, and adjust as necessary depending on the flavor of the strawberries you are using. (more…) | ||||||||||||||||
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