Local strawberries are currently a gorgeous ruby-red color that seem to stare me down whenever I stop in the Viroqua Food Co-op. When these strawberries found their way into my shopping cart today, I knew they were destined for pie. They’re baked in a lightly sweetened lemony custard surrounded by a buttery pie crust – just one of many ways to celebrate the strawberries of summer.
Strawberry Custard Pie
1 pie crust (homemade or store bought) in a 9” pie pan, blind baked
1 quart strawberries, hulled and halved (minus the 2 or 3 strawberries that you, as the cook, are required to eat for quality testing)
½ cup maple syrup
¼ cup flour
The zest of one lemon
1. Preheat oven to 375°F.
2. Evenly place the strawberries in the blind-baked crust.
3. Whisk together the cream, maple syrup, eggs, flour, and lemon zest.
4. Pour custard over the strawberries.
5. Bake for 35-45 minutes, or until the custard along the edges is golden brown and the center is set.
6. Cool to room temperature and serve. For the best results, eat and enjoy this pie on the day you make it.
Note: If your strawberries are quite tart, add 1/4 cup more maple syrup…and/or serve with sweetened whipped cream.
adapted from this recipe