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!Jump to Recipe
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!!!!!!
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