Strawberry Ginger Pie

Okay I feel like I’ve been teasing with this pie.  I’ve made it as hand pies, a galette but only now have I made it in classic pie form.  I just cannot get enough of this flavour combination (and strawberries are treating me well while I wait for other berries to come into season).

I tried a more freeform lattice on this pie – a few braids thrown in, smaller strips and treating two strips as if they are one.  Again, this is what I love about pie.  There are so many options for decoration and it’s strictly up to you, be creative!

Now for a fun fact, I’ll be doing a demo of this pie on Global News The Morning Show on Thursday June 15th!  If you want to catch a first hand glimpse of how you can make it, tune in at 8:50am.  I’ll also post a link to the clip afterwards.  Exciting!

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 5 cups strawberries, hulled and sliced into quarters
  • 3 tbsp plus 1 tsp white sugar
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 2 1/2 tsp freshly grated ginger
  • 1/2-2/3 cup packed brown sugar, depending on your preference for sweetness
  • Pinch cardamom
  • Pinch allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 3 tbsp ground arrowroot
  • 1 tsp flour
  • Egg wash (1 Egg plus 1/2 tsp of water)
  • Raw sugar, for sprinkling

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

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Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

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Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

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Fold the rolled out crust in half and set into a buttered 9 inch pie pan.  Unfold gently and settle the bottom of the crust into the corners.

Roll out the other dough disk and cut into 8 evenly sized strips with a paring knife or pizza cutter. This will be your lattice.  Refrigerate strips and crust lined pan for 30 minutes. (To create this lattice design, turn 3 of those strips into braids and cut the other 5 in half again).

To make the filling, sprinkle hulled and quartered strawberries with 3 tbsp white sugar, gently toss and allow to macerate for 30 minutes.  This releases the strawberry juices and makes for a more flavourful pie.

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Once macerated, drain excess strawberry juices (be sure to save for cocktails!) and sprinkle on grated ginger and lemon juice, stirring gently to combine.  Add brown sugar, spices, salt and arrowroot and stir until fully incorporated.

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Remove pie shell from fridge and sprinkle 1 tsp each of flour and sugar on the bottom to keep the crust from getting soggy.  Pour in filling.

To make the lattice, arrange a braid in the middle going vertically and cross two thin strips over it horizontally.  Place two thin strips over the horizontal strips on each side of the braid.  Place one more braid on the far right under the horizontal strip, like below.

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Lift the bottom pieces of the two braids and place two thin strips going horizontal, like below.

Repeat on the top side – once with the braids and once with the thin strips and the pie will look like below.

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Roll the crust overhang over top of the ends of the lattice strips, like a crust wall trimming any overhang if you feel you need to.  Make sure the “wall” is sealed well so it doesn’t unroll while baking.

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To crimp the edge of the crust, “pinch and push” using your thumb and pointer finger and other thumb, like below:

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Place the pie in the fridge for 10 minutes and preheat the oven to 425F.

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Remove pie from fridge and brush with egg wash and sprinkle with raw sugar to your liking.  The egg wash ensures the pie is nicely browned.

Place the pie on a baking sheet on the bottom oven rack and bake for 20 minutes until the pie crust is starting to set and brown.  Reduce the oven heat to 375F and bake for 30-35 minutes until the crust has browned and juices are bubbling throughout the pie.  Let cool for 2-3 hours and enjoy!

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Strawberry Ginger Hand Pies

The next few weeks will consist of me buying strawberries at the market and proceeding to make any and every kind of strawberry based pie/hand pie/galette possible.  These strawberries are far too delicious and the season too short to pass that up.

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I decided to whip up some hand pies again as they’re perfect for parties.  People can literally eat a pie out of the palm of their hand with basically no mess.  They’re also so fun and satisfying to make, it’s the ultimate pie therapy.

In terms of flavour profile, I love the fresh, spicy zing that ginger adds to the sweetness of strawberries, which is important to the pie not being overly sweet.  Another great trick is to use any leftover liquid from the filling in drinks!  I added it to perrier and a bit of gin, but any fizzy combo will work (I think prosecco would be ideal!)

If you want a better visual of how to assemble hand pies, check out the video I posted on Instagram a couple of weeks ago!  Happy Baking!

Makes about 14 hand pies, with enough leftover filling to make a galette or ice cream topping!

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 5 cups strawberries, hulled and sliced into eighths (cut the quarters in half)
  • 3 tbsp white sugar
  • 2 tbsp fresh lemon juice (about half a lemon)
  • 2 1/2 tsp freshly grated ginger
  • 1/2-2/3 cup packed brown sugar, depending on your preference for sweetness
  • Pinch cardamom
  • Pinch allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 3 tbsp ground arrowroot
  • Egg wash (1 Egg plus 1/2 tsp of water)
  • Raw sugar, for sprinkling

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

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Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

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Once rolled, use a 3 inch cutter (I used a mason jar lid) to cut dough into small rounds.  I recommend re-rolling scraps once, and using the rest for dough cookies.  Refrigerate cut rounds for 15 minutes.

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Meanwhile, make the filling.  Sprinkle white sugar on top of strawberries and mix gently.  Allow to macerate at room temperature for 30 minutes. Stir in lemon juice and grated ginger.  In a separate bowl, mix together brown sugar, cardamom, allspice, cinnamon, salt and arrowroot.  Sprinkle dry mixture over strawberry mixture and gently toss until incorporated.

To assemble, take a chilled dough round and brush the edge with egg wash (one egg mixed with 1/2 tsp water).  Using a fork (to avoid excess liquid), place about 1 tbsp of filling into the middle of the round.  Take another dough round, place on top and carefully press the edges together until sealed.  Once sealed, you can crimp like a regular pie edge or use a fork to crimp.

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Place finished hand pies on a parchment lined baking sheet and place in freezer for 10 minutes to set.  Brush the tops of the pies with egg wash and sprinkle with raw sugar.  Bake at 400F for 20-25 minutes, until golden brown.  Cool on a wire rack for at least 20 minutes.

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Pear Ginger Pie

When you think of fall pies, what do you think of?  Apples and pumpkin, right?  I know I always thought this way and I’ve discovered how underrated pears are when thinking about fall pies.

As I’ve watched the produce at the market transition from summer to fall, I keep getting drawn to the pears.  They’re so perfect right now to munch on as a snack, and obviously they’re ideal for fall desserts.

Pears have a texture that is a bit softer than apples, but they work similarly when baking.  Their sweet flavour is perfect for pie, and I decided to add some fresh ginger and oh boy, it takes it to a whole new level.  Make sure you use grated fresh ginger because it makes a huge difference in flavour!

Ingredients

  • Rolled out dough for double crust pie, fitted in pan and lattice strips cut (see Rhubarb Pie post)
  • 5 1/2 cups peeled, cored and thinly sliced Bartlett pears
  • Juice of 1 lemon
  • 2 tbsp granulated sugar
  • 2/3 cups packed brown sugar
  • 1 inch piece of fresh ginger, grated
  • 2 tbsp flour
  • 1/2 tsp cinnamon
  • Pinch of allspice
  • 1 grind black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla
  • Egg wash (1 egg mixed with 1 tsp water)
  • Raw sugar, for sprinkling

Steps

Preheat oven to 425F.

Pour the lemon juice and sprinkle the granulated sugar over the pear slices and toss until they’re coated.  Allow to sit for 20 minutes to soften and release juices.

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Meanwhile, mix grated ginger with brown sugar, flour, cinnamon, allspice, pepper and salt until combined.

IMG_1624.JPGRemove pear slices from excess liquid and toss with the sugar mixture, ensuring all slices are evenly coated.  Sprinkle on vanilla and toss together again.

Arrange pear slices in prepared pie shell, ensuring there are no gaps.

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Arrange lattice as desired – I cut thicker strips then had two thin braid strips (see Blueberry Peach Pie post for how to braid strips).

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Once your lattice is arranged and edges are crimped, refrigerate pie for 10-15 minutes.  Brush with egg wash and sprinkle with raw sugar.

Bake at 425F on a baking sheet on the lowest oven rack for 25 minutes, until pastry is starting to brown.  Reduce heat to 375F and move to middle rack.  Bake for 30 minutes longer until pie is deep golden brown and juices are bubbling.  Allow to cool 2-3 hours.

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Pumpkin Ginger Snaps

Every family has at least a few recipes that have been around longer than most family members have been alive (and look like it too).  My Grandma has a solid amount of these in an overflowing recipe box, one of which is an amazing ginger snap recipe.

Her mom got it when my Grandma was in high school, and my Grandma wrote this recipe card out when she was getting ready to get married and leave home, so it’s over 55 years old!

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I had some leftover pumpkin from the Thanksgiving pie so decided to put a pumpkin spin on these ginger snaps.  They came out of the oven and were literally like clouds, super light and fluffy with the delicious flavour of my Grandma’s ginger snaps with a hint of pumpkin.

Needless to say, this isn’t the last time I’ll be making these.

Ingredients

  • 1/2 cup softened butter
  • 1 cup sugar, plus more to roll dough in
  • 1 egg
  • 1/2 cup pure pumpkin puree
  • 1/4 cup molasses
  • 2 cups plus 2 tbsp flour
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 2 tsp ginger
  • Pinch of cardamom

Steps

Preheat oven to 350F.

Cream butter and sugar until light and fluffy, a couple of minutes.  Add egg, then pumpkin, then molasses, mixing well after each addition.

Mix together dry ingredients and add to wet ingredients, mixing until incorporated.

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Take about a tablespoon of dough and roll into a ball, then dip one side of the ball into a bowl of sugar.  Place on a baking sheet sugared side up.  If you want your cookies a little flatter, you can lightly press dough down with two fingers.

Bake cookies for 10 minutes at 350F.

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