You-Ain’t-Goin’-to-Believe-This Strawberry Balsamic Pie

Prep Time: 40 minutes

Total Time: 2 hours and 40 minutes

Makes one 9-inch pie

Every good cowboy story starts with, “You ain’t goin’ to believe this. . . .” The story may start out a little odd, but hold on, because in the end it’s going to be epic. It’s a lot like this pie. I’m sure you’re thinking, “Strawberries and vinegar? It just ain’t going to work!” Well, sometimes opposites attract and make a happy union. The tang of balsamic vinegar brings out the sweetness of strawberries, and they come together like thick pudding. This combination came from the imagination of my sweet wife. And as folks say in my country — it’s larrupin’ (dang good)!

• 3 large eggs
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup plus 1 tablespoon sugar
• 3 tablespoons cornstarch
• ½ cup light brown sugar
• ½ stick butter, melted
• 3 tablespoons balsamic vinegar
• 1 cup water
• 1 cup strawberries, cut into bite-sized pieces
• 1 9-inch baked piecrust (store-bought or Sourdough Piecrust, see recipe)

1. In a small bowl, whisk together the eggs, cream, vanilla, ¼ cup of the sugar, and the cornstarch. Set aside.

2. In a medium saucepan, combine ¾ cup of the sugar, the brown sugar, butter, vinegar, and water. Cook over high heat until the mixture comes to a boil, stirring occasionally. Remove from the heat and let sit for 3 minutes.

3. Very slowly whisk the egg mixture into the saucepan. Return the saucepan to medium-low heat. Continue cooking for about 5 minutes, stirring constantly, until the mixture thickens almost to a pudding. Let the mixture cool to warm.

4. Meanwhile, mix the strawberries and the remaining 1 tablespoon of sugar in a small bowl.

5. Drain any moisture from the strawberries and stir into the pie mixture.

6. Scrape the mixture into the baked piecrust. Serve the pie warm or at room temperature, or chill it for at least 2 hours before serving. My father-in-law prefers the pie warm, but I like it chilled.