The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make it a delicious dessert, whether it’s served warm or slightly chilled.
—PATRICIA KUTCHINS LAKE ZURICH, IL
PREP: 25 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 8 SERVINGS
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries (about 1 1/4 pounds), sliced
Pastry for double-crust pie (9 inches)
2 tablespoons 2% milk
1. Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat.
2. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar.
4. Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning.
5. Remove foil. Cool on a wire rack for 1 hour before serving.