It's spring, and strawberry season is in full swing in many Amish communities in the United States and Canada. Having a strawberry patch on the farm is a wonderful source of food. Strawberries find their way into jams, jellies, breads, salads, desserts, and, of course, pies. We have featured recipes on this site plenty of times for a chilled, no-bake strawberry pie. However, there are many variations. This delicious prize-winning baked strawberry pie comes to me from my friend Carmon Hacker, but it’s very similar to what you find in Amish kitchens. This is a beautiful lattice-top baked strawberry pie.
Strawberries are popular not only because of the taste, they are also just so easy to grow. And the whole family can make an event out of picking strawberries. The youngest Amish children get involved in picking strawberries, harvesting them, and washing them. Often you'll see the youngest Amish children hauling those empty plastic ice cream pails out to the strawberry patch for harvesting.
Strawberry jam is enjoyed year-round, and sliced strawberries on pancakes or waffles are especially popular. The star of this recipe for the prize-winning baked strawberry pie is, of course, the strawberries. So get as fresh of strawberries as you can. You pick are the best. But get them from your favorite grocery store if they’re fresh ruby red strawberries.
A homemade handmade lattice-top crust is the gold standard for this recipe, but I’m not going to tell you that you can’t buy a pie crust and use a premade frozen pie crust with this, you can. But the work to make your own homemade pie crust will be worth it if you attempt it. Here is a good recipe to use for crust. This is Carmon's explanation for making a perfect lattice-top crust:
Roll out first pie crust and place in 9-inch pie pan, leaving edges hanging over. Then, pour berry filling into unbaked crust. Roll out second crust and cut in 10 strips, each about 1-inch wide. Place 5 strips at even intervals over crust, putting shorter strips at the edges. Next, take one strip and weave through the 5 strips, going over, then under and continuing to edge. With the next strip, begin by going under, then over and continuing to edge. The third strip will begin by going over; the fourth one will begin by going under, and the fifth one will begin by going over. Remember weaving paper like this for projects in elementary school? It’s a similar process.
This particular recipe won a ribbon at the local county fair and, again, it is very similar to what you'd find in an Amish kitchen, so enjoy!
🍓Prize-Winning Baked Strawberry Pie
Two 9-inch pie crusts
5 ½ cups strawberries, hulled and quartered
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 cup granulated sugar
¼ teaspoon sea salt
3 tablespoon cornstarch
Egg wash (1 egg yolk plus 1 tablespoon milk)
Coarsely-ground sugar
📋 Instructions
Preheat oven to 350 F. Prepare pie crusts, divide in half and set in refrigerator while you prepare filling. Place quartered strawberries in a large bowl. Add vinegar and lemon juice to berries and mix. In a smaller bowl place dry ingredients, including sugar, salt and cornstarch. Mix together, then combine with berry mixture.
Roll out first pie crust and place in 9-inch pie pan, leaving edges hanging over. Then, pour berry filling into unbaked crust. Roll out second crust and cut in 10 strips, each about 1-inch wide (follow lattice instructions above) Finally, trim the edge of crust and crimp, incorporating the strips with the bottom crust.
Lightly brush the egg wash over the lattice top, then sprinkle coarse sugar over all. Cover the crimped edges with foil or pie crust shields to prevent over-browning. Bake in preheated oven for about 55 minutes, until pie is golden brown and filling is bubbling. For best results, allow to cool at least three hours before serving so that filling has time to thicken. If you’re ravenous for a piece and don’t mind a filling that runs out to meet you, just eat it hot! Enjoy!
🍓 More Amish Strawberry Recipes
Strawberry Moon Cake
🖨️ Full Recipe
Prize-Winning Baked Strawberry Pie
Ingredients
- Two 9-inchpie crusts
- 5 ½ cups strawberries, hulled and quartered
- 1 tablespoon balsamic vinegar
- 1 Tbsp lemon juice
- 1 cup granulated sugar
- ¼ tsp sea salt
- 3 Tbsp cornstarch
- Egg wash (1egg yolk plus 1 tablespoon milk)
- Coarsely-ground sugar
Instructions
- Preheat ovento 350 F.
- Prepare pie crusts, divide inhalf and set in refrigerator while you prepare filling.
- Place quartered strawberries in a large bowl. Add vinegar and lemon juice to berries and mix.
- In a smaller bowl place dry ingredients,including sugar, salt and cornstarch. Mix together, then combine with berry mixture.
- Roll outfirst pie crust and place in 9-inch pie pan, leaving edges hanging over. Then, pour berry filling into unbaked crust.
- Roll out second crust and cut in 10 strips, eachabout 1-inch wide.
- Place 5 strips ateven intervals over crust, putting shorter strips at the edges.
- Lightly brush the egg wash over the lattice top, then sprinkle coarse sugar overall.
- Cover the crimped edges with foilor pie crust shields to prevent over-browning.
- Bake in preheated oven for about 55 minutes, until pie is golden brownand filling is bubbling.
- For best results,allow to cool at least three hours before serving so that filling has time to thicken. If you’re ravenous for a piece and don’t mind a filling that runs out to meet you, just eat it hot! Enjoy!
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