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Strawberry-Lemonade Angel Pie
Credit:
Paola + Murray
Recipe Summary
prep: 30 mins
total: 6 hrs 20 mins
Yield: Serves 8 to 10
Ingredients
Crust
Unsalted butter, softened, for brushing
4 large egg whites, room temperature
1 tablespoon cold water
1/4 teaspoon cream of tartar
1 cup sugar
Filling
1/3 cup fresh lemon juice
1 teaspoon unflavored gelatin (from a 1/4-ounce package)
3/4 cup sugar
2 quarts strawberries, hulled and thinly sliced (4 cups), plus more, whole or halved, for garnish
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/4 cup cornstarch
Unsweetened whipped cream, for serving
Gallery
Strawberry-Lemonade Angel Pie
Credit:
Paola + Murray
Recipe Summary
prep: 30 mins
total: 6 hrs 20 mins
Yield: Serves 8 to 10
Gallery
Strawberry-Lemonade Angel Pie
Credit:
Paola + Murray
Strawberry-Lemonade Angel Pie
Credit:
Paola + Murray
Strawberry-Lemonade Angel Pie
Recipe Summary
prep: 30 mins
total: 6 hrs 20 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 30 mins
total: 6 hrs 20 mins
Yield: Serves 8 to 10
prep: 30 mins
total: 6 hrs 20 mins
prep:
30 mins
total:
6 hrs 20 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
Unsalted butter, softened, for brushing
4 large egg whites, room temperature
1 tablespoon cold water
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup fresh lemon juice
1 teaspoon unflavored gelatin (from a 1/4-ounce package)
3/4 cup sugar
2 quarts strawberries, hulled and thinly sliced (4 cups), plus more, whole or halved, for garnish
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/4 cup cornstarch
Unsweetened whipped cream, for serving
Directions
Crust: Preheat oven to 300°F with a rack in center. Lightly brush a 9-inch pie dish with butter. Beat egg whites and cold water on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
Spread meringue into an even layer along bottom and up sides of prepared pie dish to form crust. (Don’t spread past rim, or it will fall over edges during baking.) Bake until crisp and light golden on outside, 40 to 45 minutes. Turn off oven and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
Filling: Meanwhile, add enough water to lemon juice to yield 1/2 cup (about 2 tablespoons plus 1 teaspoon). Combine gelatin and 1 tablespoon lemon mixture in a small bowl.
In a medium saucepan, combine sugar, 2 cups strawberries, and salt. Using a potato masher, gently mash berries. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until mixture is juicy, about 5 minutes. Whisk cornstarch into remaining lemon mixture; stir into pan with berries and return to a boil.
Cook until liquid is very thick and clear, about 1 minute. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until gelatin is fully dissolved, 30 seconds. Remove from heat and let cool 5 minutes. Stir in remaining berries and pour into cooled crust. Refrigerate until set, at least 3 hours or, covered, up to 1 day. Top with whipped cream and whole or halved berries just before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Strawberry-Lemonade Angel Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Strawberry-Lemonade Angel Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
