So on Friday a company that we work with at my office sent us an Edible Arrangement. At the end of the day there were still heaps of fruit left, mostly strawberries. No one else wanted it so, I mean, what else would I do with a couple pounds of fruit than find some way to make a pie.
The original recipe calls for a Vanilla Cookie Crumb Crust but I have been so obsessed with the corn cookies that I made a couple of weeks ago that I decided to make the corn cookies again. They are seriously delicious! Strawberries and Corn are now my favorite summer flavor combo. Therefore, Corn Cookie Crust it was.
For the recipe you can head over to my Strawberry Ice Cream Pie in a Corn Cookie Crust post.
The other day at the library, yes I am quite a fan of the library and I do realize that makes me even more of a nerd, I happened to pick up Christophe Felder’s Patisserie cook book. I am slowly considering myself a baker and this book has inspired me to up my baking skills.
As I was flipping through the pages I noticed a recipe for Strawberry Chips. With all these strawberries that I just happened to acquire, you know i had to give it a shot and add a little something extra to my pie.
For the Strawberry Chips:
1 1/2 Tbsp confectioners sugar
1 egg white
6 large strawberries
Preheat the oven to 175 degree’s F. Line a baking sheet with a silicone baking mat or parchment paper.
Combine the confectioner’s sugar and egg white in a small bowl, whisk until smooth.
Hull the strawberries and slice them less than 1/8 inch thick. Arrange the slices on the baking sheet. Brush each strawberry slice with the sugar mixture
Bake for 1 1/2 hours. Carefully remove the hips from the baking sheet to cool. Transfer to an airtight container
You won’t find as many recipe’s for Strawberry pies as the pies tend to turn into a soupy mush when they are baked due to the high water and sugar content. Chiffon pies are a way to incorporate those juicy little beauties without completely destroying and losing all that goodness within each berry. I have yet to make a chiffon pie but here goes nothin….
For the Filling:
2 Cups fresh strawberries, trimmed and quartered
3/4 Cup sugar, divided
1 Envelope unflavored gelatin
1/4 Cup cold water
1/2 Cup hot water
4 Tsp freshly squeezed lemon juice
1/8 Tsp Salt
1/2 Cup chilled heavy cream
2 egg whites
4 corn cookies for the crust, some melted butter to bind
Chill a metal bowl & electric beaters in the freezer
In a medium bowl, crush the strawberries. You can do it with your hands, a fork or a pastry cutter like I did. Mix the berries with 1/2 cup of sugar and let them sit for 30 minutes.
Assemble your pie crust by taking 4 corn cookies and smash them with your hands. Pour a bit of melted butter into the crushed cookies to bind the crumbs together. Place the crumbs in your pie dish. Using the palm of your hand, smooth the crumbs moving from the center out onto the sides. Place in the freezer for about 15 minuets to have it set.
Pour the gelatin into a small bowl, pour the cold water over it and stir to soften the gelatin. Stir it into the hot water until dissolved. Add the gelatin to the crushed berries, along with the lemon juiced salt. Refrigerate the mixture. Briefly stir the mixture every 5 minutes while chilling to catch it at just the right setting-the mixture will lump softly when you drop it from from the spoon back into the bowl. Is should take about 20 to 30 minutes.
Beat the chilled cream on high in the chilled bowl until it forms stiff peaks. Fold the whipped cream into the strawberry mixture.
Whip the egg whites with an electric beater on high until they hold soft peaks, then gradually add the remaining 1/4 cup sugar as you beat the whites into stiff, glossy peaks. Fold the meringue into the strawberry mixture.
Pour the filling into the crust and smooth it into a mound with a spatula or spoon. chill until completely set, about two to three hours. Garnish with the strawberry chips or with sliced fresh strawberries.
(Filling recipe from Kate Lebo’s ‘Pie School’)