Fresh Strawberry Pie (AIP, Paleo) made with ripe, juicy berries that came from the farmers’ market is a treat for all treats in the springtime!
When I was digging around for how to make a fresh strawberry pie, I was surprised to discover that the secret ingredient for holding all the berries together is….drum roll, please… strawberry Jell-O!!! 😮 That is a hard NO from me. And the amount of sugar usually used – even with fresh berries – is one full cup of granulated. Also, no.
A note about ingredients…
Dear friend, we are trying to heal here, and gobs of sugar and alien ingredients will only hurt our efforts. In-season berries that are picked at ripeness are sweet all by themselves! We don’t need all that stuff killing our vibe. For the sake of a dessert-y taste, however, I did add 1/4 cup of honey. But that’s it!
I suppose it goes without saying that your pie will be only as good as your strawberries. Get the good stuff.
A note about baking AIP…
Now, as usual, I must manage expectations. I solemnly promise you the following:
1.) Your filling will ooze as it warms. (Ahem. Strawberries minus Jell-O.)
2.) Your crust will break. It just will. Don’t fret. Just moosh it back together!
3.) If you add the lemon coconut cream topping right after you make it, it will begin to separate quickly. (Refrigerate for best results.)
4.) It will be yummy! 😋
If you’re still game, let’s make pie!!!!!!
💗,
Wendi
Strawberry Pie (AIP, Paleo)
Course: DessertDifficulty: MediumFresh Strawberry Pie made with ripe, juicy berries that came straight from the farmers’ market is a treat for all treats in the springtime!
Ingredients
1 recipe of AIP pie crust
1 quart + 1 pint (6 cups) of ripe, fresh strawberries
zest of one lemon
Juice of one lemon
1/4 cup honey
1/4 cup water
1/2 tsp. sea salt
3 TBSP arrowroot flour
3 TBSP water
For the optional lemon cream topping:
1 14-ounce can ARROY-D coconut milk, refrigerated overnight
1 TBSP lemon juice
1 TBSP real maple syrup
1/2 tsp. alcohol-free vanilla
Directions
- Preheat oven to 350° F. Make pie crust, and roll out to about 12” in diameter. Place the layer of dough in a 9” pie pan. (If it breaks, don’t sweat it! Just press it together again.) Press it into the pan so there are no gaps on the bottom. Prick the entire bottom and sides of the dough with a fork until well-perforated. (This is to keep your crust from getting giant bubbles in it.) Bake the crust for 25 minutes, or until golden.
- Wash all strawberries, and cut off the stems. Cut each berry – large ones in quarters, and small ones in half.
- Place a pint of the strawberries in a saucepan with lemon zest, lemon juice, honey, salt, and 1/4 cup water. Heat over medium heat, using a whisk to stir and mash the berries as they release their juices, maybe ten minutes. Turn off the heat. Using an immersion blender, purée the berry mixture. Take care that the hot berry mixture doesn’t splash on you! Return the heat to medium.
- Place arrowroot flour and 3 TBSP water in a container with a tight-fitting lid, and shake vigorously to make a slurry. Slowly whisk the slurry into the berry mixture. It will thicken almost immediately. Take off the heat, and let it cool.
- In a large bowl, combine the quart of fresh berries with the cooled berry glaze. Scrape it all into the prepared pie crust. Refrigerate to set. I recommend overnight.
- To make the optional topping, scoop off the coconut cream which has risen to the top of the can overnight, and place it in a mixing bowl. Add the rest of the topping ingredients. Using the whip attachment on your mixer (I just use a hand mixer.), whip until it resembles whipped cream. I recommend refrigerating this overnight as well.
- Serve! (Remember, your crust might break and your berries might ooze, but is that going to stop you? No. It is not.) Enjoy this mouth-watering taste of spring! 😋😋😋
Notes
- Your pie will only be as good as your berries. Get the good stuff!
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Strawberry pie was always my favorite thing to make in June when the local berries ripen. I’m so excited to try this!!!
Oh good! Let me know if you have any questions! 🙂
Why that particular brand of coconut milk? Sure one could use a different brand, is there a particular reason why you list that brand?
Good question! Yes, I have a reason for naming a brand. I have found that there is a great variety in consistency among brands of coconut milk, sometimes even from can to can. For this cream topping, it’s important to have a brand that won’t be all runny (e.g. Trader Joe’s brand). In a soup recipe, the coconut milk consistency wouldn’t matter as much as it does here. I want to recommend a brand that will have a similar result to what I get at home. Of course, you are welcome to try any brand you like! 😊
This looks fantastic!!! I’m having a party this weekend and may make this!!!
Wonderful! Let me know if you have any questions! 🙂
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This looks amazing! What about adding natural gelatin to the filling firm up the consistency?
Hi, Monica! I don’t see why not! I just decided to make it less gelatinous. I always encourage people to experiment in the kitchen. Maybe you will like it better that way! 🙂 Thank you for writing! -Wendi
Have you experimented with a lattice top on any of your pies?
Hi, Kat! I used to do a lattice top, back when I could have a pie crust with gluten in it. The sad fact is that the AIP pie crust I have will not hold up. It breaks way too easily. It’s fine for a full crust, and I’ve done cut-out shapes, too. (See my blueberry pie.). But, sadly no, this crust will not do a lattice. *cries softly into her apron* 😩 Great question!
Thanks, Wendy! I bet you just saved me a bunch of time.