“This is a strawberry pie with a top lattice crust that has an extra gourmet kick!” - by Elyssa and Tara
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 425 degrees F (220 degrees C.) Lay one crust into a 9 inch pie pan, making sure the edges extend slightly beyond the pan.
- In a large bowl, mix together white and brown sugars, flour, cornstarch, cinnamon, nutmeg, vanilla and almond extract. Add the strawberries to the mixture and gently stir to coat thoroughly. Pour into the crust, mounding it slightly in the middle.
- Cut the second crust into 1/2 inch strips and weave into a lattice over the filling. Roll up the extra dough on the bottom crust to seal down the lattice strips, then press with fingers to form a fluted edge. Dot with butter in the open squares. For a golden crust, brush lattice lightly with milk, then sprinkle with sugar.
- Bake in the preheated oven for 35 to 40 minutes, or until golden brown.
Nutrition
Amount Per Serving (8 total)
- Calories
- 393 cal
- 20%
- Fat
- 18.2 g
- 28%
- Carbs
- 53.5 g
- 17%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"As a professional chef I am always wanting to try new recipes and found this one intriguing with the different spices and extracts. I found this pie to be too sweet with too many overpowering flavors..." See more. My co-workers and I were unable to taste the natural flavor of the strawberries. I would reccomend omitting some of the sugar and the extracts."
pythona1
"This pie is so easy! I did not use any extracts, as I did not have any on hand, and I did not use nutmeg or cinnamon. This pie still turned out great. A little sweet, but we used freshly picked str..." See moreawberries. I am sure if I had used the sour grocery store type, I would have had to use just as much sugar. Also, I did not use a lattice crust, I simply put a frozen pie shell on top and it was awesome!"
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