Strawberry pie

Is there anything more summery and Swedish than strawberries? Probably not.  

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  Few things are more telling of summer (or, sometimes spring) than 'jordgubbar' and, "only Sweden has Swedish strawberries..."

• Is there anything more summery and Swedish than strawberries? Probably not. And just in time for the long weekend (in Sweden at least) that Kristi Flygare, or the Feast of the Ascension, provides, Alltommat.se posts a recipe for a yummy strawberry pie.

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  Strawberry pie for the Feast of the Ascension. Photo from alltommat.se

• Ingredients (serves 6-8):
  Pie dough:
  1 cup flour
  125 g butter
  peel from 1 lemon
  2 Tablespoons cold water
  Filling:
  1 vanilla pod
  1 cup heavy cream
  2 egg yolks
  3 Tablespoons sugar
  25 g pistachios
  250 g strawberries
  Decoration:
  Lemon balm

• Instruction:
  1. Put flour, butter and lemon peel in a food processor. Add water and work into a dough quickly. Push the dough into a pie pan and let sit in the fridge for about 30 minutes. Pre-heat oven to 437 F.
  2. Cut and scrape the vanilla pod. Bring ¾ of a cup of the heavy cream to a boil along with the scraped out vanilla and the pod. Remove the pot from the heat, and remove the pod from the cream. Stir in the egg yolks and the sugar and put back on heat, let simmer until the cream thickens. Make sure it doesn’t boil. Let cool.
  3. Bake the pie in the middle of the oven for 10-15 minutes.
  4. Beat what’s left of the heavy cream. Chop the pistachios and clean and cut the strawberries. Add the whipped cream and the nuts into the vanilla cream, stir gently, and pour into the pie shell. Put the strawberries on top and garnish with lemon balm.