Spring means farmers markets are back with their abundance of fruits and vegetables. It’s also a great time to try picking your own berries at a local farm. This fresh strawberry pie, adapted from myrecipes.com
, has less butter and sugar than a traditional pie and is perfect for a warm spring or early summer evening.
The crust and filling can be prepared in advance and stored in the fridge overnight. Keep refrigerated until ready to serve. Prepare the topping just before serving.
Preheat oven to 350°.
For the crust:
Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press firmly into the bottom and up the sides of a 9-inch pie plate coated with cooking spray.
Bake at 350° for 10 to 15 minutes, until golden. Cool on a wire rack.
For the filling:
Combine strawberry slices and balsamic vinegar in a medium nonstick skillet. Cook the berry mixture over medium-high heat for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar.
Combine the water and cornstarch in a small bowl. Add to pan, stir to combine with the strawberry/vinegar mixture and bring to a boil. Cook 1 minute longer, stirring constantly. Remove from heat; stir in lemon juice. Cool completely.
Arrange whole, fresh strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely and chill 4 hours or overnight.
For the topping:
Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Add 3 tablespoons cracker crumbs and the chopped nuts. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie and serve.