#yummy #cake #pie
Crustless Fresh Strawberry Pie
Ingredients
Instructions
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- 1/2 to 1 teaspoon almond extract, or to taste
- 2 cups plus 1/4 cup fresh strawberries, divided, halved or quartered depending on the size of the berries *
Instructions
- Preheat the oven to 350F. Spray a 9-inch round pie pan very well with cooking spray; put aside. I used a glass pie dish; cooking times may vary if using metal.
- In a large bowl, add 1 cup sugar, flour, salt and whisk to combine; put aside.
- In a medium microwave-safe bowl, add the butter and heat on high to melt, about 45 seconds. Wait a moment before adding the eggs so as not to scramble them.
- Add eggs, extracts and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; do not mix.
- Add 2 cups of strawberries and stir to combine; the dough is very thick.
- Turn the mixture into a prepared pie dish, smoothing the top slightly with a spatula.
- Sprinkle evenly 1/4 cup of strawberries on top, pressing them lightly into the dough.
- Sprinkle evenly 2 tablespoons of sugar on top and bake for about 34 to 39 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few crumbs but without dough. I prefer to cook lightly (35 minutes) for a more sticky center, but it is a personal preference and since all ovens, climates and berries vary, watch your pie and not the clock.
- Let the pie cool in a pie dish on a wire rack before slicing and serving. Serve with whipped topping or ice cream if desired. The pie will remain airtight at room temperature for up to 5 days.
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