Today I am presenting a roasted strawberry pie with some braided topping. My strawberry season was extremely long this year. I started in Spain on holiday where they were already at the end of the season to return to Germany and continue. Here in Munich lockal strawberries are just available now, so I have been eating fresh and local strawberries for quite some time now. I didn’t know this, but roasted strawberries are even better than just baked strawberries, believe me, this is a special treat.
When I roasted vegetables for the first time, I was astonished what this extra step did to the flavor. So I figured, if vegetables taste better roasted, I bet strawberries do, too. I do already have a strawberry pie on my blog, however, that pie is with fresh strawberries, which you then simply bake. This pie has the extra step of roasting the strawberries, but believe you me, it is worth the effort. My husband is pretty particular, he loves fresh strawberries and can easily eat a pound in one sitting, but he doesn’t like strawberries if they are processed in any kind of way. So I was happy when he asked for a second helping and then a third. This is how good this pie is.
This strawberry pie is prepared with roasted strawberries. Believe me, it is really worth the extra step. Preheat the oven to 180 degrees Celsius. For the filling wash and hull the strawberries, if you have large ones, cut in half. Mix strawberries with sweetener and vanilla extract. Line a baking sheet with parchment paper and spread the strawberries on top. Roast for about 25 minutes. Meanwhile for the dough combine flour and sugar in a large bowl. Cut the butter in chunks on top and then work into crumbs with your hands. Add cold water by the tablespoon until you can press into a ball. Chill for at least half an hour covered. Let the strawberries cool off on the baking sheet. Once your dough is ready, roll out on a lightly floured surface and place into a pie form or springform of about 23 cm. Cut off any overhang. Then crumple up additional parchment paper and place on top of the dough in the pie form. Using pie weights or dry rice/beans bake for about 20 minutes. Take away parchment paper and pie weights and bake for an additional 5 minutes. This prebaking prevents later leaking. Then roll out all remaining dough again, cut into thin stripes and braid, then chill. Scoop the strawberries into the prebaked pie shell, it is OK if still warm. If you made any braids, place these on top of the strawberries. Bake for an additional 15 minutes. Let cool. If desired, you can whip up 100 grams of heavy cream with about 20 grams of sugar and some vanilla extract and serve this along, I piped some onto the pie, but of course this is optional.Strawberry Pie with Roasted Strawberries
Ingredients
Instructions
2 Comments
zorra vom kochtopf
Tuesday July 4th, 2023 at 11:20 AMWas für eine schöne Zopfidee! Es muss ja nicht immer Hefeteig sein. Und Erdbeeren rösten, muss ich nächstes Jahr auch mal!
Jenny
Tuesday July 4th, 2023 at 05:56 PMJa, macht echt einen großen Unterschied mit dem Rösten!