Nothing serves as better inspiration for new recipes than abundance, or if I’m the one grocery shopping, overabundance. With extra ingredients on hand, it’s easier to experiment a bit beyond your comfort zone, while still getting your fill of the classic preparations. Always wanted to try something new, but find the standby recipes irresistible?
Well, you have no more excuses when piles of fresh produce are staring you down, demanding attention before they take over the kitchen. This is precisely the situation I’m expecting with strawberries as the star, because Whole Foods Markets across the country are gearing up for a blowout one-day sale tomorrow, Friday the 19th, on organic strawberries. At only $1.99 per pound, down from their regular price of $4.99, you would have to be crazy to walk out of that store without at least two or three punnets, minimum. I know I’ll be stocking up!
Maybe I’ll see you there, because at the Fairfield, CT location from noon to 2:00, I’ll be demonstrating one of my favorite pie recipes, a Roasted Strawberry Tomato Galette, along with some pie tips and tricks to help you make the most of your berries. As if that wasn’t exciting enough, Whole Foods Market has very generously offered to include a voucher for 1 free pound of strawberries with the purchase of one of my books, or the pre-order of Easy as Vegan Pie. This offer is valid only at the Fairfield store, but if you’re in the area, that’s all the more reason to make a special trip and stop by.
This is the perfect opportunity to use vast quantities of strawberries and create a stunning summer pie, which is why I know I won’t be able to stop rolling out the dough when I get home. My Strawberry-Kiwi Pie from Vegan Desserts has been a rare treat throughout the years, only emerging periodically, as the strawberries tend to be quite a splurge. Finally, I don’t need an excuse to indulge!
Though currently out of print, Vegan Desserts is being refreshed in paperback format as we speak, due for a triumphant return to bookstores this coming November. Since I would hate to leave you hanging without a copy, at the height of this strawberry sale, consider this pie a small taste of what’s to come.
- 2 1/2 Cups All-Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Salt
- 1 Cup Vegan Butter, Chilled
- 1 Teaspoon Apple Cider Vinegar
- 4 to 6 Tablespoons Ice-Cold water
- 3 Medium Kiwis
- 2 Cups Fresh Strawberries, Sliced
- 1 Tablespoon Lemon Zest
- 1/2 Cup Granulated Sugar
- 1/4 Cup Tapioca Flour
- Pinch Salt
- The crust for this pie is made like an traditional pie crust; Start by combining the flour, sugar, and salt in a large bowl. Cut the vegan butter into small cubes and add it into the dry mix, tossing to coat. Using a pastry cutter or fork, cut the butter into the flour until you achieve a dry, crumbly mixture with lumps about the size of pebbles or peas. You can also pulse all of these ingredients in your food processor to speed the process along, if desired. Pour in the vinegar, and add the water one tablespoon at a time, continuing to mix or pulse until it just comes together into a cohesive ball. Wrap the dough in plastic and chill for about 30 minutes before working with it further.
- Divide the dough into two pieces, returning half to the fridge for the time being and placing the other half onto a lightly floured surface. Sprinkle additional flour over the top to prevent it from sticking, and roll it out to a thickness of about 1/8 inch, making it into a round shape at least 10 – 11 inches in diameter. Carefully fold
it into quarters, without pressing down, and quickly move it into a lightly grease pin tin. Place the point of the folded dough in the center, and very gently unfold the sides so that it fills the pan, using your fingers to press it in evenly. Cut the excess dough away from the sides and add it into the second half sitting in the fridge. Place the whole pan in the fridge as well.
- Now you’re ready to preheat your oven to 350 degrees.
- The filling is very easy to make and comes together quickly. In a large bowl, combine the kiwis, sliced strawberries, and lemon zest. Sprinkle on the sugar, tapioca flour, and salt over the top and toss to combine, thoroughly coating the fruit. Move all of the fruit filling into your prepared crust and set aside.
- Take the remaining dough out and roll it out to the same thickness, cutting it into 1/2 inch wide strips. Arrange it in a lattice design over the top of the pie and crimp it by pinching it to the edges. Bake at 350 degrees for 45 – 55 minutes, until the crust is golden brown and the fruit is bubbling away. Let cool completely before slicing or else the juices will run out.
*To easily peel kiwi fruits, cut off both ends with a paring knife and starting from one of the cut sides, insert a spoon just under the skin and twist the kiwi so that the spoon goes all the way around the circumference of the fruit. Repeat the process on the other end, and the “meat” of the fruit will simply pop out.
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Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 374mgCarbohydrates: 44gFiber: 2gSugar: 15gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.