The People made their Choice and it was Sweet Emily Pies’ Bootleg Berries and Cream! Succulent berries in a flaky crust, topped with a lemony gin-infused cream…well, what’s not to love?! Okay people: here’s a true crowd-tested recipe that you’re sure to devour…so get to baking already! Continue reading for recipe…
Sweet Emily Pies
Bootleg Berries and Cream
*Pre-bake a 9-inch pie shell, using your favorite dough recipe. The “Joy of Cooking” Flaky Pastry recipe is great–although I think it has sugar in it now, which I don’t use.
Strawberry Filling Ingredients:
Just over 2 c. halved strawberries, plus sliced berries for bottom of pie shell
1 c. sugar
1/4 c. Meyer lemon juice (about 2 lemons)
1/2 c. water
3 T. cornstarch
Put strawberries (just over 2 c. halved berries) and sugar in a medium saucepan and smash with a fork to release juices. Juice lemons into a glass cup measure to reach ¼ c. Add water to ¾ c. mark. Use a fork to mix cornstarch into the lemon juice/water mixture. Bring strawberry/sugar mixture and pinch of salt to a boil. Add cornstarch mixture to strawberries and simmer until thickened (approx. 10 minutes), stirring constantly. Make a single layer of sliced strawberries in a cooled, pre-baked pie shell. Pour warm strawberry mixture into pie shell and cover with plastic wrap. Refrigerate pie for about 3 hours.
Gin-lemon Whipped Cream Ingredients:
1 c. heavy cream, cold
2 T. sugar
3 t. Meyer lemon juice
4 T. gin (No. 209 gin from SF works great!)
Add heavy cream, sugar, and lemon juice to a large bowl, and whisk (by hand!) until mixture begins to thicken. Add gin and continue whisking until soft peak forms when lift whisk out of cream. I suggest doing this by hand because the cream can curdle pretty easily with all of that gin involved. If you don’t like booze in your dessert, the cream is yummy without the gin as well. Top the pie with cream and serve it up. Enjoy!