CRUSTLESS FRESH STRAWBERRY PIE #DESSERT #STRAWBERRY
Quick, excessively EASY, no-blender sweet that is ideal for summer engaging, picnics, or potlucks!! Some place in the middle of pie, cake, and blondies is the thing that you get with this FABULOUS formula! Exploit those FRESH strawberries!!
I've made this custom made pie formula before utilizing both crisp cranberries and new blueberries. The blueberry form even has a video that became a web sensation on Facebook!
Also, after I (inadvertently) purchased 5 pounds of strawberries that were marked down, I expected to make a pastry with every one of those berries. I figured this crustless crisp strawberry pie would be a champ and it was.
It's a too simple, no-blender treat that is ideal for a minute ago summer engaging. It's the kind of strawberry pie you'd bring to a potluck or cookout to share. Easygoing however so delectable.
No pie outside layer is required, and you spare those unfilled pie hull calories for a superior use. Like for another cut of this pie. What's more, you don't need to break out your blender either, which is constantly decent.
I wouldn't call the surface of this new strawberry pie absolutely pie-like, yet it's not as light as cake. It's some place in the middle of a cake and a blondie, with a tad of the gooiness of pie is the place it falls.
INGREDIENTS
1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract, or to taste
1/2 to 1 teaspoon almond extract, or to taste
2 cups plus 1/4 cup fresh strawberries, divided, halved or quartered depending on size of the berry*
INSTRUCTIONS
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don’t overmix.
- Add 2 cups strawberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup strawberries over the top, pressing them lightly into the batter.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
NOTES
*I have only made with fresh and cannot comment on using frozen.
For more detail: http://bit.ly/2YUs0rg
