Our Paleo Family

Fresh Strawberry Pie




For two magical years during my childhood, we lived in a small town in Ohio with one set of grandparents just down the road and the other set a short drive away. During those years, my parents owned a restaurant. These were glorious years for me (with the single exception of a horrid second grade teacher) because I loved spending time at the restaurant and I loved spending time with my grandparents, running free on their farms. There was even this nice couple that lived across the street who welcomed me in on a far too regular basis and fed me delicious snacks and made me feel special.

These two years brought some of the best memories of my life. They were not so glorious for my parents however, because apparently running a successful restaurant took quite a toll.

But fond memories and hard times are not what this article is about. This article is about strawberry pie. In the spring, when strawberries were in season, my parents’ restaurant served this amazing fresh strawberry pie. You’ve probably seen recipes for something similar – fresh strawberries laid gently in a flaky crust with a glistening gelatin glaze that holds it all together. And usually topped with a big dollop of whipped cream.

The recipes that came from those years of owning the restaurant were certainly a bright spot for all of us. We didn’t make many of them at home in the years following, but we did make this strawberry pie.




Aside from the crust, the only thing not really paleo about the original recipe was all the sugar in that syrupy sauce, which made this an easy recipe to convert to our paleo ways.

If you’ve been following along lately, you know that I’ve been trying to follow the Trim Healthy Mama Plan (THM) along with paleo in an effort to cut my sugar intake (even “paleo” sugars are still sugar to the body), wipe out my almost insulin resistance and maybe even drop a few pounds.

Well, this recipe is what the THM ladies would call a cross over because it contains carbs and fats, however, unless you eat a gigantic piece (which you might be tempted to do) it’s really fairly light. You could keep this in an E for energizing mode by skipping the crust, but really, that flaky, crispy crust is part of what makes the recipe so amazing.

Speaking of crust, if you don’t have my pie crust recipe, there are two ways to get it:

  1. Buy my book! You can download it right now from my shop page or from iTunes or Kindle
  2. Sign up to receive my bi-weekly newsletter and I’ll send you this recipe and my recipe for paleo donuts for FREE!

Naturally, this recipe is best made with the freshest, juiciest, sweetest berries you can get your hands on, which makes it a seasonal treat.

Trim Healthy Mama or not, this is an indulgence that is totally worth it during strawberry season. And if you’re like me and spend all morning picking fresh berries and then all afternoon cleaning them, freezing them, making jam, and canning them, then you have certainly worked hard enough to justify a nice big slice of this juicy pie. Go ahead! You’ll be glad you did.






Fresh Strawberry Pie
Print Recipe
Bursting with fresh strawberries, this pie is a must have during strawberry season!
Servings Prep Time
8 servings 45 minutes
Servings Prep Time
8 servings 45 minutes
Fresh Strawberry Pie
Print Recipe
Bursting with fresh strawberries, this pie is a must have during strawberry season!
Servings Prep Time
8 servings 45 minutes
Servings Prep Time
8 servings 45 minutes
Ingredients
Servings: servings
Instructions
  1. Make crust according to instructions, being sure to prick holes all over so it doesn't puff up while baking. Cool completely before filling. You can chill your crust quickly by placing it in your fridge or freezer.
  2. After cleaning, hulling and slicing berries, take 1 cup of berries and add to a heavy duty sauce pan along with the water, honey and lemon juice.
  3. Bring this mixture to a boil, reduce heat and simmer for approximately 15 minutes, until mixture is reduced slightly and thickened. See how it coats my spatula?
  4. Using a ladle, place approximately 1/3 cup of the strawberry syrup in a measuring cup or glass bowl and dissolve gelatin in this liquid. Stir until it is completely dissolved.
  5. Add gelatin mixture back to the remaining syrup and stir well to combine. I prefer my syrup to be completely smooth so I will process this in my mini food processor, but that's just a matter of aesthetics. You can leave the syrup with chunks of berries if you prefer.
  6. Pour fresh berries into cooled crust and distribute evenly.
  7. Pour gelatin syrup evenly over top of berries. It's ok if you need to stir it around a bit to make sure the gelatin covers all the berries.
  8. Refrigerate until set and cooled.
  9. Garnish with additional whole berries if desired. Serve with fresh whipped cream if desired. This pie will last a couple days in your refrigerator, but it is best when served within 24 hours because the crust is still nice and crisp.
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