Strawberries and Wild Ginger Baked in a Pie
This past week was deer hunting season in our area – a holiday like none other. Growing up, my Dad and Brother would look forward to this week like a four year old looks forward to Santa. When the day came, they would grab their bags and trophy antlers and head out the door to spend the week in the ultimate “man cave” – the Hunting Camp – with their friends. This was the first week since high school that I have really been home to take in deer hunting (not as a hunter, but a visitor to the camp haha!). Olive and I made a few trips over to make sure the guys were staying nourished. Cinnamon Buns and Pies were on the menu during the week. We decided to really try a new recipe for pie this week. It certainly has some bite to it!!
Pie No. 4: Strawberry and Wild Ginger Pie
Pie Crust Ingredients and Recipe
Wild Strawberry Filling
- 1/4 cup plus 3 tablespoons granulated sugar
- 2 pounds strawberries, rinsed and quartered (about 5-6 cups)
- 1 small baking apple
- 2 tablespoons fresh lemon juice
- Dash of Angostura (optional)
- 1/2 cup packed light brown sugar
- 2 teaspoons minced wild ginger
- 3 to 4 tablespoons ground arrowroot
- 1/4 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
- Demerara sugar, for finishing
- Roll out your crust and pastry round (or lattice top), place in pie plate and refrigerate both.
- Sprinkle 3 tablespoons of the granulated sugar over the strawberries. Stir gently to combine an allow the fruit to macerate at room temperature for 30 minutes to 1 hour.
- Peel the apple and shred on the large holes of a box grater. Drain the strawberries of excess liquid and combine with the shredded apple. Sprinkle the lemon juice and Angostura bitters.
- In a separate bowl, mix together the remaining 1/4 cup granulated sugar, brown sugar, wild ginger, arrowroot, allspice, and salt. Gently fold the sugar mixture into the strawberry mixture. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired.
- Chill the pie in the refrigerator for 10-15 minutes to set the pastry.
- Meanwhile, position the oven racks in the bottom and centre positions, place a rimmed baking sheet on the bottom rock, and preheat to oven to 425F degrees.
- Brush the pastry with the egg wash and sprinkle with the desired amount of demerara sugar
- Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375F degrees, move the pie to the centre oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35-40 minutes longer.
- Allow to cool completely on a wire rack (about 2-3 hours). Serve slightly warm or at room temperature.
This pie will keep refrigerated for 3 days or 2 days at room temperature.
Olive says “What do ya think of that bite??”
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