Strawberry Balsamic Slab PieMacki West
My kids and I had an outing to the farmer’s market where we loaded up on fresh strawberries. We bought way too many to eat as is so I asked my kids what we should make. Both kids jumped up and down and begged for a strawberry pie. How could I resist the two agreeing on something and creating such excitement in the house?! I thought I would switch up the standard strawberry pie and give our pie a little oomph with balsamic and make it fun by creating slab pies. The kids thought I was crazy. My daughter gave me a look of disgust when I mentioned balsamic vinegar and my son looked perplexed, yet eager, when I suggested a grind of pepper. Together we made the filling and the pie crust and each kid rolled out their own, with a little help from me. Once the filling was cool and each kid was spooning some onto their crust I suggested my daughter take a swipe with her finger and give it a lick. She was nervous as a non balsamic lover, but gave it a go. Her words ‘It’s delicious, mom! I can’t taste the vinegar! Oh I want more, can I lick the bowl?’. I let her lick the spoon.
My husband came home and was impressed with the kids creations and excited for dessert. I didn’t tell him about the vinegar before he tried it. He took a bite and soon his entire piece was devoured. I asked him what he thought and he told us it was the best strawberry pie he has ever tasted. Then I told him there was balsamic vinegar in it. He couldn’t believe it so he took another bite and realized that was what set it apart, that tang and depth of flavor brought on by the balsamic vinegar. We couldn’t really taste the pepper so I gave my piece a little grind to give it a little bite. Mmmm, so good and relatively easy – hey my kids made it!
Strawberry Balsamic Slab Pie – recipe for 2 slab pies using a full pie crust recipe
6 cups of hulled and sliced strawberries
3/4 to 1 1/4 cups sugar (depends on the sweetness of your berries, the sweeter the berry the less sugar needed, we used 3/4 cup)
3 tablespoons corn starch
2 tablespoons balsamic vinegar
fresh ground pepper – just one twist
egg white + 1 tablespoon of cold water
sugar for sprinkling
Preheat oven and pizza stone to 350. Place 4 cups of strawberries into sauce pan, add corn starch, sugar and balsamic, stir and heat until a rolling boil. Reduce heat and simmer for 10 minutes, until the liquid thickens. Remove from heat and pour into a bowl to cool completely. Make your basic pie crust and roll out onto parchment paper – I made 2 slab pies. Once the filling has cooled add the remaining 2 cups of fresh strawberries and grind one twist of pepper, stir to combine. Pour filling onto the center of each pie crust, leaving at least 2 inches around the edge. Fold up the sides of the pie crust and pinch the folds. Take the egg white mixed with 1 tablespoon water and brush the edges. Sprinkle with sugar – I like to use regular sugar. Place on your preheated pizza stone in the oven and cook for 35 to 45 minutes. You can always lift an edge to see if the bottom is cooking.
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