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Geoffrey Zakarian's Strawberry Pie | The Kitchen | Food Network
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Geoffrey makes his beautiful strawberry pie with cooked, marinated and fresh strawberries to create amazing texture!
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Strawberry Pie
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 3 hr 55 min
Active: 35 min
Yield: 8 to 10 servings
Ingredients
3 pounds strawberries, stems removed
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon elderflower liqueur
1/4 cup strawberry jam
3 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Kosher salt
1 store-bought pie crust baked according to package instructions, or 1 homemade pie crust, blind baked
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1/2 teaspoon cream of tartar
Directions
Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.
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#GeoffreyZakarian #TheKitchen #FoodNetwork #StrawberryPie
Geoffrey Zakarian's Strawberry Pie | The Kitchen | Food Network
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Strawberry Pie
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 3 hr 55 min
Active: 35 min
Yield: 8 to 10 servings
Ingredients
3 pounds strawberries, stems removed
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon elderflower liqueur
1/4 cup strawberry jam
3 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Kosher salt
1 store-bought pie crust baked according to package instructions, or 1 homemade pie crust, blind baked
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1/2 teaspoon cream of tartar
Directions
Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
#GeoffreyZakarian #TheKitchen #FoodNetwork #StrawberryPie
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