Your classic apple pie might just have some friendly competition this year! We can all agree, there is nothing sweeter than having a nice slice of pie as the fireworks glimmer in the darkened sky. What we also hope to agree on is that it’s nice to have options on your dessert spread! While this Fourth of July Pie technically might not be considered America’s official pie, the bright red strawberries topped with swirls of fluffy, white whipped cream represent two out of three of our country’s colors, which makes us believe it deserves a spot at the table. And if that isn’t convincing enough, then just give this sweet treat a taste and we bet you’ll be sporting a smile as big as America the Beautiful herself. Variety is what makes America so great, so let’s celebrate that with some Fourth of July Pie!
Ingredients
- 1 refrigerated pie crust
- 1 1/2 quarts fresh strawberries, stems removed and halved, divided
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup water, divided
- 3 tablespoons cornstarch
- whipped cream, to taste, for serving
Directions
Step 1 –Bake the refrigerated pie crust, according to the package directions.
Step 2 –Allow the pie crust to cool completely.
Step 3 –In a small bowl, mash 1 1/2 cups of the strawberries with a fork.
Step 4 –In a medium saucepan over medium heat, add the mashed strawberries, the sugar, the vanilla, and 1/4 cup of the water.
Step 5 –Bring the strawberry mixture to a low boil, stirring and mashing frequently, and cook until the strawberries begin to sand break down, about 5 minutes.
Step 6 –In a small bowl, add the cornstarch and the remaining water and whisk to combine.
Step 7 –Add the cornstarch mixture to the simmering strawberry mixture and stir to combine.
Step 8 –Bring the strawberry mixture to a boil over medium-high heat.
Step 9 –Adjust the heat to medium-low and simmer the strawberry mixture, stirring frequently, until it thickens, about 3 minutes.
Step 10 –Transfer the strawberry mixture from the heat.
Step 11 –Fold the remaining halved strawberries into the strawberry mixture.
Step 12 –Immediately pour the strawberry filling into the baked pie crust.
Step 13 –Allow the pie to cool slightly, about 15 minutes.
Step 14 –Refrigerate the pie until it cools completely, about 4 hours.
Step 15 –Slice and serve topped with the whipped cream.
