Strawberry Sunrise Pie

This fresh strawberry pie is a delightful way to celebrate the season’s sweet berries. Incredible juicy and topped with a buttery crumble, it’s best served with a scoop of creamy vanilla ice cream.

When I was little, I used to fall asleep to cassette tapes of bedtime stories. I don’t remember most of them, but there was one about some kids who took a trip to their grandparents’ house. This was always an exciting place to visit because they had a big old pie safe that was always full of pie; strawberry pie was the flavor of choice “this day.”

I had never eaten strawberry pie nor did I make one until years later, but I remember I’d fall asleep and occasionally dream about eating a slice out of the pie safe. This pie is probably very different from the one the author dreamt up in that story, but my dreams say it was just as juicy and bursting at the seams with flavor as this one.

Two flavors that compliment strawberries very well are oranges and black pepper. The orange brightens the berry’s flavor and the black pepper intensifies their “strawberry-ness” (it’s weird, but trust me). This recipe uses a hint of black pepper in the filling and brings in that bright citrus flavor in the fillings as well as in the Orange Juice Crust. Forget what you know about using water for pie dough - fresh-squeezed cold juice adds so much flavor and creates a tender crust. Very often, I’m all about a double-crust pie, but I find with particularly juicy fruits like strawberries, a crumb topping is more enjoyable. It allows the pie to be baked for a little while without a covering, evaporating off some of the water and intensifying the sugars, while adding a sweet and buttery crunch to the finished pie. After one bite in, I think you’ll understand why I named this pie the Strawberry Sunrise - it will certainly awaken your tastebuds in the most refreshing way. Enjoy!

(Printable recipe at the bottom of the post.)

---

STRAWBERRY SUNRISE PIE

Makes 1 (9-inch) pie

Ingredients

Orange Juice Pie Dough: 

• 1½ cups all-purpose flour

• 1 tablespoon sugar

• ½ teaspoon salt

• 8 tablespoons cold unsalted butter, cubed

• ⅓ cup cold orange juice

Crumb Topping:

• ½ cup all-purpose flour

• ¼ cup rolled oats

• ¼ cup brown sugar

• ¼ cup granulated sugar

• 3 tablespoons cold butter, cubed

Strawberry-Black Pepper Filling:

• 5 cups strawberries, hull and halved or quarters (about 3 pounds)

• Juice of 1 lemon

• ½ teaspoon vanilla extract

• 1 cup sugar

• 5 tablespoons tapioca flour

• ½ teaspoon ground black pepper

• Egg wash: lightly beaten egg + 1 tsp water (optional)

METHOD

1. For pie dough: In a large mixing bowl, whisk together flour, sugar, and salt. Toss in the butter, coating with flour. Cut in the butter using a pastry blender or squeeze the pieces between your fingers until the biggest pieces are the size of almonds and small ones are about the size of peas. Add half of the orange juice and fold in using a fork. Continue adding juice a tablespoon at a time until the mixture forms a shaggy dough. Gently knead it together in the bowl until the dough clumps together. Shape it into a disk and wrap tightly in plastic wrap. Chill for 1 hour or up to 3 days.

2. For topping: Meanwhile, whisk together flour, oats, and sugars in a small bowl. Add the butter and work it in with your fingers until the mixture is very crumbly and butter is fully combined into the flour mixture. Squeeze in your hands to create clumps. Chill until ready to use.

3. Heat your oven to 425F.

4. On a lightly floured surface, roll the chilled pie dough into a 12-inch circle. Transfer to a standard 9-inch pie dish. Trim the dough to a 1-inch overhang, tuck the excess under, and crimp around the edge as desired. Freeze the crust while making the filling (at least 15 minutes).

5. For filling: In a large bowl, stir together strawberries, lemon juice, and vanilla. In a small bowl, whisk together sugar, tapioca, and pepper. Sprinkle over strawberries and toss to combine. Brush the edges of the frozen crust with egg wash, if using. Add the strawberry mixture, gently pressing berries down to even out the top. Place the pie on a rimmed baking sheet. 

6. Bake for 15 minutes. Reduce oven temperature to 375F and bake for another 15 minutes. Top pie with crumb topping. Continue baking until the pie filling is very bubbly and the crumb topping is golden brown, 25 to 30 more minutes. Remove from the oven and let cool completely before slicing. 

---

strawberry pie, crumb pie, strawberry streusel pie, strawberry crumb pie

Dessert

Yield: 8 servings

Author: Sarah Ward

Print

With ImageWithout Image

Strawberry Pie

Juicy fresh strawberries tucked into an orange juice piecrust and topped with a sweet, buttery streusel. It's the perfect strawberry pie!

Prep time: 30 MinCook time: 1 Hourinactive time: 1 H & 15 MTotal time: 2 H & 45 M

Ingredients:

Orange Juice Pie Dough:

• 1½ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• ⅓ cup cold orange juice

Crumb Topping:

• ½ cup all-purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 3 tablespoons cold butter, cubed

Strawberry-Black Pepper Filling:

• 5 cups strawberries, hull and halved or quarters (about 3 pounds)
• Juice of 1 lemon
• ½ teaspoon vanilla extract
• 1 cup sugar
• 5 tablespoons tapioca flour
• ½ teaspoon ground black pepper
• Egg wash: lightly beaten egg + 1 tsp water (optional)

Instructions:

Pie Dough

1. In a large mixing bowl, whisk together flour, sugar, and salt. Toss in the butter, coating with flour. Cut in the butter using a pastry blender or squeeze the pieces between your fingers until the biggest pieces are the size of almonds and small ones are about the size of peas. Add half of the orange juice and fold in using a fork. Continue adding juice a tablespoon at a time until the mixture forms a shaggy dough. Gently knead it together in the bowl until the dough clumps together. Shape it into a disk and wrap tightly in plastic wrap. Chill for 1 hour or up to 3 days.

Topping

1. Meanwhile, whisk together flour, oats, and sugars in a small bowl. Add the butter and work it in with your fingers until the mixture is very crumbly and butter is fully combined into the flour mixture. Squeeze in your hands to create clumps. Chill until ready to use.

Assembly and Filling

1. Heat your oven to 425F.
2. On a lightly floured surface, roll the chilled pie dough into a 12-inch circle. Transfer to a standard 9-inch pie dish. Trim the dough to a 1-inch overhang, tuck the excess under, and crimp around the edge as desired. Freeze the crust while making the filling (at least 15 minutes).
3. In a large bowl, stir together strawberries, lemon juice, and vanilla. In a small bowl, whisk together sugar, tapioca, and pepper. Sprinkle over strawberries and toss to combine. Brush the edges of the frozen crust with egg wash, if using. Add the strawberry mixture, gently pressing berries down to even out the top. Place the pie on a rimmed baking sheet.
4. Bake for 15 minutes. Reduce oven temperature to 375F and bake for another 15 minutes. Top pie with crumb topping. Continue baking until the pie filling is very bubbly and the crumb topping is golden brown, 25 to 30 more minutes. Remove from the oven and let cool completely before slicing.

Notes:

Forget what you know about using water for pie dough - fresh-squeezed cold juice adds so much flavor and creates a tender crust. Very often, I’m all about a double-crust pie, but I find with particularly juicy fruits like strawberries, a crumb topping is more enjoyable. It allows the pie to be baked for a little while without a covering, evaporating off some of the water and intensifying the sugars, while adding a sweet and buttery crunch to the finished pie.

https://www.ofthedirt.com/blog/strawberry-sunrise-pie

Did you make this recipe?

Tag @ofthedirt on instagram and hashtag it #ofthedirtrecipes

Created using The Recipes Generator

Strawberry Sugar Cookies

Strawberry Sugar Cookies

Makes 15 large (¼-cup) cookies or 42 (1½-tablespoon) small cookies

ingredients

• 1 cup salted butter, softened (alternatively, use unsalted + ½ teaspoon kosher salt)

• 1½ cups granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• ¼ teaspoon almond extract

• 2 cups all-purpose flour

• 1 teaspoons baking soda

• ½ cup pink sprinkles (optional)

• ½ cup dark chocolate chunks or chips (optional)

• 1 (1.2-ounce) bag freeze-dried strawberries (about 2 cups)

method

1. Preheat oven to 350*. Line both a large and small baking sheet with non-stick parchment paper. (For the smaller pan, choose one that will fit in your freezer.)

2. In the bowl of a stand mixer with the paddle attachment, beat butter and sugars at medium speed until light and fluffy (about 2 minutes). Add egg and extracts. Beat for 1 minute at medium speed, scraping sides of the bowl as needed.

3. In a bowl, whisk together flour, baking soda, and salt (if using). With mixer on low, slowly add flour mixture, beating just until combined. Scrape sides and bottom of bowl. Add sprinkles and chocolate (if using), and mix until combined. Stop mixer. Fold strawberries into dough by hand with a stiff spatula.

4. Using a ¼ cup or 1½ tablespoon spring loaded scoop, scoop dough onto small lined baking sheet. (Dough balls can be touching.) Freeze for 15 minutes. Place dough balls on the lined large sheet 3 inches apart.

   (Dough can be baked in batches, if needed. Store in fridge tightly wrapped, and freeze just before baking. Dough will keep up to 3 days in fridge or 2 months in freezer.)

5. Bake small cookies for 8 to 10 minutes and large cookies for 14 to 16 minutes, or until edges are golden brown and center is mostly dry in appearance. Let cookies rest on pan for 5 minutes; transfer to a cooling rack to cool completely.  

Strawberry Milk Panna Cotta

Featured: Strawberries
When ripe, strawberries should have a strong sweet aroma, rich coloring, and a sweetness that virtually melts in your mouth. I like to look for smaller berries, as they tend to be sweeter than the large ones. A hint for looking for a well ripened strawberry - look to see if the flesh is red all the way to stem's base. Many times when you purchase strawberries in the supermarkets out of season, they will be mostly white at the top. This is a sign that the berry likely doesn't have much flavor and will be white through most of the inside.

Nutrition: Rich in Vitamin C, dietary fiber and manganese. Also a good source of potassium and folate. 

Season: Depending on climate/region, harvest can begin as early as March and go into November. 

My love of panna cotta started at a friend's restaurant in Austin with a delicious concoction of vanilla panna cotta, sliced red grapes, and basil caviar. It's probably the happiest I've ever felt after eating dessert, which pretty much means I was fully elated because eating dessert already equals happiness. My love for strawberry milk goes back to childhood sleepovers at my grandmother's house with my cousin Emily. My grandmother was a pretty healthy eater - fresh fruit, whole wheat toast, bran cereal, vegetables from her backyard garden - but she enjoyed spoiling her grandchildren with Nesquik's strawberry milk. I don't think I'll ever forget the distinct yellow tin it came in and the way the pink powder floated through the air as we scooped it into our glasses of milk. When I set out to make this panna cotta, I wanted to feel both of those happy memories in the finished product, but with a more...natural flavor.

Panna cotta seems to have a reputation of being difficult to make which is why I had never attempted it before. The reality is, you can make it into a fussy dessert, but it doesn't have to be. This recipe makes it simple and doesn't require any fancy molds (therefore, no fear of unmolding and turning elation into depression). It's the perfect cool dessert for a warm day that won't quickly melt on you or require special equipment. And the best part is you can easily make it a few days in advance! Just be sure to cover the ramekins with plastic wrap or the like once the panna cotta has set (can be stored for up to a week).

You should heed one warning - do NOT use Horizon brand organic milk or cream. For some reason, it causes the panna cotta to turn gritty (which is definitely depressing). I found the best results from Organic Valley. Yes, it's more expensive. Yes, it tastes better. So, yes, it's worth the few extra bucks. And overall, this dessert is pretty economical. Also, finding the sweetest strawberries is always best, but if you need save a couple of dollars to buy the good milk, go for it. 

---

Strawberry Milk Panna Cotta

• 1 lb strawberries (fresh or frozen)
• 1/2 - 3/4 cup granulated sugar
• Generous pinch of salt
• 1 1/2 cups whole milk
• 1/4 cold water
• 3 tsp gelatin (about 1 1/2 packets)
• 1 cup heavy cream
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 2 cups sliced strawberries
• A tablespoon sugar

In a medium sauce pan, combine strawberries, sugar, and salt. Bring to a simmer over medium-low heat. Let the strawberries bubble for 20-30 minutes, stirring frequently, allowing the juices the thicken and the flavor to concentrate. When the fruit is very soft, turn off the heat. Use a stick blender, or carefully transfer to a regular blender, to fully puree the berries. Return the pureed mixture to low heat and stir in the whole milk. 

As the milk is heating, add the water to a small bowl and sprinkle the gelatin evenly over the surface. Set aside to hydrate. When the milk mixture is hot to the touch or 120' F, whisk in the hydrated gelatin until fully dissolved. Remove from the heat. 

Set a fine mesh sieve over a mixing bowl and strain the strawberry milk through it. This will remove most seeds and any potential clumps of gelatin. Stir in the heavy cream, vanilla and almond. Pour 1/4 to 1/3 cup of the mixture into glass ramekins or small glasses. Place in the fridge to chill for at least 6 hours or overnight. 

Just before you are ready to serve, toss strawberry slices with sugar and let the berries macerate for 10 minutes or longer. Spoon over the top of each panna cotta and serve.

Yield: 6-8 servings

Orange Blossom & Hazelnut Teacake

The orange trees in California have been going crazy over the last few months, celebrating the massive amount of rain we received over winter. I'm not sure if you've ever had the pleasure of smelling a blooming orange tree, but it's intoxicating in the best way. There's a house a few blocks over from us that has a single tree in the front yard. On evening walks around the neighborhood, the sweet smell of its blooms fills the air before it's even in sight. This teacake is like that tree. While there are subtle floral notes in the taste, the orange blossom component has everything to do with the smell, and it fills your nose with every bite. Dense but still crumbly, it's slightly sweet and inviting the company of a slathering of jam and cup of Barry's Irish breakfast tea (because it's the best!). 

You'll notice this recipe calls for whole wheat flour, typically taboo in cake recipes as it can add too much density, leaving you without that traditional light and crumbly texture. However, I love using the ivory wheat flour in this cake. Not only does it add nutrients and a bit of protein from the whole grains, this flour adds a delicate toasty layer to the flavor profile. By nature, it does cause the cake to be denser, but that's why you whip the egg whites! This will ensure your cake achieves a nice rise and a good crumb. The addition of hazelnut flour aids in the texture and helps to keep the cake from drying out. Finished off with a brushing of orange blossom syrup, your nose and taste buds will both be thanking you for treating them so well. 

Thanks to Bob's Red Mill for supplying me with these lovely ingredients to play with! If your local grocery store doesn't carry their products you can order the Ivory Wheat flour and Hazelnut flour online!

If you aren't sure where to find orange blossom water, it's started popping up in conventional grocery stores, but any food mart that carries a good selection or specializes in Middle Eastern products should have it. You can also order it online.

---

Orange Blossom & Hazelnut Tea Cake

• 1 cup Ivory Wheat Flour (or half traditonal whole wheat, half all-purpose flour)

• 1 1/2 cup hazelnut flour (can sub with almond)

• 1/2 tsp baking powder

• 1/4 tsp salt

• 2 tsp ground ginger

• 2 tsp ground cardamom

• 4 eggs

• 5 Tbsp softened coconut oil

• 3/4 cup coconut sugar

• 2 tsp vanilla extract

• 1/2 cup milk

• 2 Tbsp orange blossom water

• 3 Tbsp orange blossom syrup

Preheat oven to 350’F. Grease an 8” cake pan and line the bottom with a round of parchment paper.

Whisk together all dry ingredients (Ivory flour through cardamom) in a small bowl to remove any clumps. Set aside.

Separate the egg yolks and whites. Set the yolks aside and add the whites to a medium mixing bowl. Beat with an electric mixer on medium speed until soft peaks form. 

In an additional mixing bowl, combine coconut oil and sugar. Beat on low speed until the oil and sugar whips together and becomes *fluffy (about 2 minutes). 

*If you haven’t creamed coconut oil with sugar before, please note that it will start out looking crumbly and then clump together before becoming smooth and eventually the consistency of a thick nut butter. It takes a bit longer than creaming soft butter with sugar (so, stick with it!).

Add in the egg yolks, and beat until the color has lightened a bit and the texture is fluffy (about 1 minute). Mix in the vanilla extract and orange blossom water just until combined. 

Working on the lowest speed, beat a third of the flour mixture into the sugar mixture until the flour is mostly incorporated. Add in half of the milk and beat to combine. Continue this process in the same order with the remaining flour and milk. 

Scoop a cup of the beaten egg whites into the batter. On low speed, mix until fully incorporated. Switching from the electric mixer to a spatula, add the remaining egg whites and gently fold them into the batter by hand, just to combine. If there are a few clumps or thin streaks of whites, that’s ok. 

Pour the batter into the prepared cake pan, spreading it evenly through the pan. Place in the middle of your oven to bake for 30-35 minutes or until the top begins to form small cracks and the center has risen. 

Cool on a baking rack for 10 minutes. Carefully remove the cake from the pan and continue cooling on the rack. Brush the top with orange blossom syrup in 2 or 3 installments, allowing a few minutes between brushings so the cake to soak up the syrup. Remove the parchment paper before serving.

The cake can be eaten as is or with a hearty smothering of jam. For a dressier finish, dust the edges with powdered sugar and decorate with chopped hazelnuts and/or edible flowers. 

Orange Blossom Syrup

Orange trees bloom like crazy in the late winter and early spring in California. If you live in an area where citrus grows, or have citrus growers that come to your local farmers market, chances are good that they'll be able to get some orange blossoms for you. Citrus growers tend to thin their trees of flowers and/or fruit in order to regulate their growing cycle, allowing the tree to use less energy and produce better fruit more often. If you're looking for orange blossoms, ask your local citrus growers when their trees bloom and if they'd be willing to sell you some blossoms. Most likely, they'll say yes. 

Since citrus only grows in very specific locations, you can make this syrup using orange blossom water and it'll be just as good! If you aren't sure where to find orange blossom water, it has started popping up in conventional grocery stores, but any food mart than carries a good selection or specializes in middle eastern products should have it. You can also order it online.

---

Orange Blossom Syrup

• 1 cup water
• 3/4 cup sugar
• 2 cups orange blossoms, rinsed, or 2 Tbsp orange blossom water

Flower method: In a small saucepan, heat the water and sugar on low until the sugar dissolve. Add the orange blossom and bring to a gentle simmer. Immediately remove from the heat, cover, and let the flowers steep for 12-24 hours. Drain the syrup through a fine mesh sieve or cheesecloth and discard the flowers. 

The orange blossom syrup will keep in an airtight container in the fridge for up to a month. You can freeze it or preserve it by water bath canning for use later on. 

Orange blossom water method: In a small saucepan, heat the water and sugar on low. Bring to a gentle simmer, stirring occasionally to ensure the sugar dissolves and doesn't stick to the pan. Stir in the orange blossom water and remove from the heat. Cover and let the syrup cool to room temperature.

The orange blossom syrup will keep in an airtight container in the fridge for up to a month. You can freeze it or preserve it by water bath canning for use later on.