Di Frutta Strawberry Pie

Ingredients:

8 to 10 cups of strawberries

1/4 cup corn starch

3 tablespoons sugar

3 tablespoons Stella's Table Next Level Apricot Jam

4 ounces + 1 tablespoon Stella's Table Lemon Honey Jelly

Pinch of Stella's Table Essential Sea Salt

1 tablespoon fresh lemon juice

1 pint heavy whipping cream

1 teaspoon vanilla extract

Instructions:

You can either make your own pie dough or use store bought. Place the rolled out pie down into a pie plate and then fork the bottom. Place in a 450-degree oven for 10 to 12 minutes or until the crust is golden brown. Remove from the oven and then brush one tablespoon of lemon honey jelly on the bottom and sides of the pie curst. Let cool while you make the strawberry mixture. 

Slice the strawberries and place 2 cups into a sauce pan. Add the corn starch, sugar, apricot jam, lemon honey jelly, and salt into the strawberry mixture. Stir until combined and then, using a potato masher, mash the strawberries while they are cooking. Once boiling, reduce the heat to simmer. Simmer for several minutes. 

Once the strawberry mixture is ready, pour it into the remaining sliced strawberries. Add the lemon juice and stir until all mixed together. 

Pour the strawberry mixture into the prepared pie crust and place in the refrigerator for  30 to 60 minutes. This will allow the pie to set. 

For the whipping cream, add the vanilla into the cream and beat until you have stiff peaks. 

We recommend you place the whipped cream on the pie right as you are about to serve so that it doesn't weep or fall. 

Enjoy!