Fresh Strawberry Pie Ii
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
Strawberry (fresh, divided)3 cup
White Sugar2 tbsps
Cornstarch1 tsp
Salt1 cup
Water1 tsp
Cream Of Tartar1 tsp
Almond ExtractDirections:
1
Wash and hull strawberries; slice into quarters
2
Place half the strawberries in a saucepan
3
Whisk together 1/2 cup sugar, cornstarch, and a pinch of salt
4
Toss strawberries with sugar mixture and add 1/2 cup water
5
Bring mixture to a boil over medium heat, stirring frequently
6
Cook, stirring constantly, for 1 minute
7
Remove from heat and set aside
8
Combine 1/4 cup water and 3/4 cup sugar in a saucepan
9
Heat over medium-high heat until sugar dissolves; you may stir until the mixture starts to boil, but don't stir once it's boiling (see Editor's Note)
10
Boil, uncovered, until the mixture reaches the soft ball stage: 240 degrees F (115 degrees C), or until a small amount of mixture forms a soft ball when placed in cold water
11
Meanwhile, combine egg whites, cream of tartar, and 1/8 teaspoon salt in the bowl of a stand mixer
12
Mix on medium speed until medium-stiff peaks form
13
When the sugar syrup reaches 240 degrees, remove it from the heat
14
With the mixer running on high speed, carefully pour the hot syrup in a steady stream between the beater and the side of the mixing bowl
15
Beat meringue mixture until cool
16
Stir in almond extract
17
Mix the cooled cooked strawberries with the remaining fresh strawberries; pour into pie shell
18
Spoon meringue over strawberries
19
Chill at least 1 hour before serving