MILE HIGH STRAWBERRY PIE WITH PECAN CRUMB CRUST RECIPE ...
Make and share this Mile High Strawberry Pie With Pecan Crumb Crust recipe from Food.com.
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours
Yield 1 9x13 deep dish pan, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Mix melted butter, pecans, flour and brown sugar in medium bowl with fork until thoroughly mixed. Will be crumbly.
- Place crumb mixture onto 10x15x1" cookie sheet, carefully spreading without packing to cover pan. Bake 10-15 minutes, stirring periodically to brown crumbs and avoid burning.
- Remove crumbs from oven when lightly browned and set on cooling rack to cool, stirring periodically so that crumbs do not compact.
- Next, place egg whites, partially frozen berries and lemon juice in large mixing bowl, beating with electric mixture at high speed for 15 minutes, until filling is a pink 'cloud'.
- Fold whipped topping into strawberry mixture, carefully folding to not 'flatten' cloud.
- Spread 3/4 of crumb mixture into 9x13 pan. Fill with strawberry mixture. Sprinkle remaining crumbs over top. Cover and freeze at least 4 hours, preferably day before serving. Cook time is minimum freezing time.
- Note: Can replace frozen strawberries with 2 Cups sliced fresh strawberries, macerated with 1 Cup sugar. I prefer to use frozen strawberries that are set on counter while crumbs are prepared and baked. I have also substituted Whipped Cream for frozen topping. Place in cold bowl 1 cup heavy cream, and while beating add 2 tablespoons confectioners sugar, 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Fold into strawberry cloud in step 5.
- 2nd Note: Can use two 10" deep dish pie plates instead of 9x13" pan. Makes a great dessert to take to church suppers or dessert for a meal taken to sick friend.
Nutrition Facts : Calories 199.3, FatContent 13, SaturatedFatContent 7.4, CholesterolContent 10.2, SodiumContent 47.6, CarbohydrateContent 19.9, FiberContent 1, SugarContent 13, ProteinContent 2.1
STRAWBERRY-PECAN PIE RECIPE: HOW TO MAKE IT
Relates Becky Duncan of Leming, Texas, "I stock up on locally grown berries for treats like this pie, which pairs them with pecans." She's received a ribbon from the Strawberry Festival food show at nearby Poteet.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 529 calories, FatContent 26g fat (8g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 72g carbohydrate (41g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
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- 1. Make the Pie Crust: In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined. 2. Add the butter and pulse until the mixture resembles small peas. Transfer to a medium bowl. 3. Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). Mix by hand until the mixture uniformly comes together but isn't sticky or tacky. If necessary, add more water 1 tablespoon at a time. 4. Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight. 5. Prepare the Filling: In a large bowl, toss together the strawberries, lemon juice, vanilla and salt. 6. In another small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine. 7. In another small bowl, make an egg wash by whisking together the egg white and 1 tablespoon water. Reserve. 8. Assemble the Pie: On a lightly floured surface, roll out one disk of the dough to ? inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ? inch hangs over the edge of the plate. 9. Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice. 10. Roll out the second disk of dough to ? inch thick. Cut 1?-inch-wide strips from the dough. To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and the shorter strips toward the edges.) Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie. Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip. Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more. Repeat with the remaining strips, weaving over and under until you have a lattice. Roll up the bottom crust overhang and crimp the edge of the pie crust as desire. 11. Chill the pie for 20 minutes while you preheat the oven to 425?F. When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with the sanding sugar. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. Cool completely before slicing and serving.
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