So my sweet tooth says this recipe needs more sugar. Everyone else, however, says it's perfect -- including my husband who isn't afraid to let you know exactly how he feels...about everything. :o)
The one unfortunately thing about strawberry pie...any may be all red fruit pie...is that it looks like it's bleeding. So I guess this would be a great pie for Friday the 13th or Halloween.
- 1 pie dough for a double crust pie
- 5 cups fresh strawberries, sliced in half
- 1/2 cup sugar
- 1/4 cup quick-cooking minute tapioca
- 1 teaspoon vanilla
- 1 Tablespoon milk
- 1 Tablespoon sugar
Preheat oven to 400°.
Roll out half the dough and line a pie tin. Trim crust and set aside in fridge.
Mix the beries, sugar, tapioca, and vanilla. Set aside.
Roll out top crust.
Pour filling into lined pie tin.
Lay top crust over the filling. Trim edges. Fold over edges and crimp.
Brush top with milk and sprinkle with sugar.
Cut vents into the top of the pie.
Place pie on baking sheet and lower temperature to 350°. Bake for about an hour until the crust is golden.
Cool on wire rack for at least two hours.
Serve with whipped cream, if desired.