Strawberries and balsamic vinegar find their way into this pie by cowboy cook Kent Rollins. Here’s the recipe:
You-Ain’t-Goin’-to-Believe-This Strawberry Balsamic Pie
Prep and Cook Time
2 hours 40 minutes
One 9=inch pie
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup plus 1 tablespoon sugar 3 tablespoons cornstarch
- 1/2 cup light brown sugar
- 1/2 stick butter, melted
- 3 tablespoons balsamic vinegar 1 cup water1 cup strawberries (thawed if frozen), cut into bite-sized pieces
- 1 baked piecrust
In a small bowl, whisk together the eggs, cream, vanilla, 1/4 cup of the sugar, and the cornstarch. Set aside.
In a medium saucepan, combine 3/4 cup of the sugar, the brown sugar, butter, vinegar, and water. Cook over high heat until the mixture comes to a boil, stirring occasionally. Remove from the heat and let sit for 3 minutes.
Very slowly whisk the egg mixture into the saucepan. Return the saucepan to medium-low heat. Continue cook- ing for about 5 minutes, stirring constantly, until the mixture thickens almost to a pudding. Let the mixture cool to warm.
Meanwhile, mix the strawberries and the remaining 1 tablespoon of sugar in a small bowl.
Drain any moisture from the strawberries and stir into the pie mixture.
Scrape the mixture into the baked piecrust. Serve the pie warm or at room temperature, or chill it for at least 2 hours before serving. My father-in-law prefers the pie warm, but I like it chilled.
(Recipe from “A Taste of Cowboy: Ranch Recipes and Tales from the Trail” by Kent Rollins with Shannon Keller Rollins, Houghton Mifflin Harcourt, 2015)