Fresh strawberry pie
Strawberries are the star of this pie.
This fresh strawberry pie has less butter and sugar than a traditional pie and is perfect for a warm afternoon or evening.
The strawberries take center stage in this pie. If you’re lucky enough to be able to pick your own strawberries, they would be perfect to use. Otherwise, get the freshest, sweetest strawberries you can from the market.
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.
Servings: 8
Ingredients
- 2 cups sliced strawberries
- 2 tablespoons balsamic vinegar
- 1/4 cup sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 3 to 4 cups small strawberries, stems removed
Crust:
- 1 1/2 cups graham cracker crumbs
- 3 to 4 tablespoons butter, melted
- 2 tablespoons sugar
- Cooking spray
Topping:
- 1 1/2 teaspoons butter
- 3 tablespoons graham cracker crumbs
- 1 tablespoon chopped hazelnuts or almonds
Directions
Crust:
- Combine the graham cracker crumbs, butter, and sugar 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 F for 10 to 15 minutes, until golden. Cool on a wire rack.
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 and 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 for 4 hours or overnight.
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.
Nutrition information (per serving)
- Calories: 200
- Total fat: 7 g
- Saturated fat: 3 g
- Trans fat: 0 g
- Cholesterol: 115 mg
- Sodium: 213 mg
- Total carbohydrate: 30 g
- Dietary fiber: 5 g
- Calories: 2 g