This fresh Strawberry Pie is the quintessential summer dessert. The strawberry pie filling is made with fresh strawberries and sweetened with only honey and apple juice. It’s perfect for a bbq or picnic.
What can I do with fresh picked strawberries?
We went strawberry picking with my family to get the berries for this recipe. I think my family ate just as many strawberries as we packed up to take home. Eating strawberries in the field that they grew is the best way to fresh strawberries. This Strawberry Pie or my Strawberry Rhubarb Panna Cotta are probably my next favorite strawberry desserts. If you’re looking for a more savory way to eat strawberries, try my Strawberry Salsa.
How to make a strawberry pie?
This strawberry pie recipe is relatively easy to make. Just arrange the strawberries in the piecrust. Then make the rest of the filling. Pour the filling over the strawberries and place the pie in the fridge. Now this is the hardest part. Wait 4 hours for the pie to set. Then enjoy!
Should strawberry pie be refrigerated?
Fruit pies can stand at room temperature for two days but I always place them in the refrigerator. I think this is more necessary during the summer when temperatures can reach into the 100s.
Tips for making the best strawberry pie recipe
- Have all the ingredients out so they are ready to go when you need them.
- Use fresh strawberries that are in season. They will taste the best and provide the best flavor for the pie.
- You can use your favorite crust recipe but I used the Nut Free, Egg Free Pie Crust from Elena's Pantry. It was super easy to make and goes really well with the Strawberry Pie recipe.
- Read your labels. Make sure to use apple juice that is just apple juice and doesn’t contain any additional additives or sugar to keep it AIP.
Strawberry Pie
filling. It’s the perfect way to get a taste of summer. This recipe is AIP and
Paleo.
Ingredients
- 1 AIP Pie Crust, 9 inches (I used this one from Elenaspantry.com)
- 3 cups Fresh Strawberries sliced in half or quarters, depending on size of berries + additional for serving
- 3 tablespoons Gelatin
- 3/4 cups Water
- 3/4 cups Apple Juice
- 1 cup Honey
- Pinch of salt
- 3 tablespoons Arrowroot Starch
- Mint leaves, garnish (optional)
Instructions
- Prick bottom and sides of piecrust with fork, and bake according to the directions.
- Let cool. Puree 1 cup of strawberries and then set aside.
- Place the remaining strawberries in the pie crust.
- Sprinkle the gelatin over the water.
- Stir to combine then set aside.
- Add the pureed strawberries, juice, honey and salt to a small saucepan then stir to combine.
- Heat over medium heat until boiling, reduce heat a bit and simmer about 5 minutes, until thickened.
- Remove from the heat and then sprinkle the arrowroot starch and gelatin mixture into the saucepan and whisk.
- Pour strawberry gelatin mixture over strawberries.
- Refrigerate at least 4 hours, or until the pie has set.
- Serve with additional strawberries and fresh mint leaves.
Notes
Nutrition
What is your favorite kind of pie? Let me know in the comments below.
I have made this recipe twice and both times I have way too much liquid. I am boiling 1 cup of pureed strawberries along with the 3/4 c water and 3/4 apple juice and 1 c honey. That's 3 1/2 c liquid, as such. It never thickens as I am boiling and then simmering...up to 8 minutes simmer time..so when I add the gelatin (which has congealed) and the arrowroot flour, my 9" pie plate can't hold that much liquid/gel.
Am I the only one that is having problems with this?
I am making two pies out of it this time.
It's enough liquid for a very large pie but you're right. It's too much for a smaller pie plate. I always end up using the remaining liquid just as a jello in a bowl. My son loves the jello and doesn't need the crust so it works out. However, I can see your frustration with the recipe. I'm going to update the recipe soon so that this will no longer be an issue.
I did not see an amount for the salt in the recipe but the directions say to add ...honey and salt to a small saucepan then stir to combine.
How much salt?
Thanks!
Just a pinch! Thanks for bringing this to my attention. The recipe has been updated.
I would suggest using organic strawberries. All the health literature talks about strawberries being one of the worst crops known for pesticide contamination. Sadly, strawberries are always at the top of the "Dirty Dozen list" of fruits and veggies to avoid from the standard grocery stores and produce stands and always buy organic. You can Google it.
Sounds good.
Hi, a question: can you please clarify at what step the gelatin mixture is added to the puréed strawberry mixture? Thanks!
Hey. You add it along with the arrowroot starch before pouring over the fresh strawberries.
This is a delicious, yet simple recipe. I love strawberries in the summer. They are so refreshing. The filling was thick and tasty, not overly sweet. I also liked that it was not runny like some other AIP recipes I’ve come across. Looking forward to making this one again.
Very good recipe! I had 3 pints of strawberries left over from having company and needed to use them up. I used a store bought graham crust and added a couple tablespoons lime juice to the cooked berry mixture. I only had blueberry jam on hand but DH agreed it tastes great despite a dark tinge from the jam. Really good, thanks for a keeper recipe.
I found you by searching for strawberry recipes rather than aip recipes, which I was unfamiliar with.
I'm glad you liked the recipe!
AIP is autoimmune protocol. This recipe does not fit within that diet. This recipe is leftover from when my blog before I went AIP.