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Strawberry-Kiwi Pie

 
Strawberry-Kiwi Pie
927

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...

Yield

8

servings

Prep

20

min

Cook

15

min

Ready

4

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

Crust:
1 cup all-purpose flour
or half whole wheat and half white flour
teaspoon salt
*
3 tablespoons butter
or half canola oil and half butter
4 tablespoons water
ice cold
1 teaspoon lemon juice
fresh
Filling:
2 cups kiwi fruit
peeled, sliced
¾ cup sugar
2 ½ tablespoons cornstarch
½ cup water
2 tablespoons butter
2 teaspoons lemon juice
3 tablespoons apricot preserves (jam)
divided
4 cups strawberries
freshly sliced, divided

Directions

Time to dig in...

To make the crust:

Mix together flour and salt in bowl. Cut in butter until mixture resembles coarse crumbs.

Mix together ice water and lemon juice. Sprinkle half over flour.

Toss with a fork until dry ingredients are moistened. Add more liquid as needed and mix until a dough forms.

Knead into a dough ball and flatten into a disk. Cover with plastic wrap. Chill 30 minutes.

Roll dough out to an 11 inch circle and fit into a 9-inch pie plate. Fold edges and flute. Prick bottom and sides with tines of fork.

Make the dough first.
Fit into a 9-inch pie plate.

Cover and chill 10 minutes.

Preheat oven to 425℉ (220℃). Line pastry with foil and pie weights (or dried beans) and bake 10 minutes, remove foil with weights, and bake for another 5 to 8 minutes, or until golden brown.

Preheat oven to 425 degrees.

Remove from oven and let cool on wire rack. You can turn off oven now.

To make the filling:

Put kiwifruit in saucepan and mash with potato masher. Add sugar and cornstarch and stir well. Add water and stir and bring to a boil.

Cook 1 minute, stirring constantly. Add butter and lemon juice. Stir until butter melts and set aside.

Next make the filling.
Add sugar and cornstarch and stir well.

Warm up apricot jam in small saucepan over medium heat. Brush 1 tablespoon apricot jam all over baked and cooled pie crust.

Place 2 cups sliced strawberries onto bottom of pie crust. Brush another 1 tablespoon apricot jam all over strawberries.

Warm up apricot jam
Place 2 cups sliced strawberries

Pour mashed kiwi mixture over all. Smooth edges. Arrange remaining strawberry slices over top in decorative pattern, pressing gently into surface. Brush with remaining apricot jam.

Pour mashed kiwi mixture over all. Smooth edges.
Arrange remaining strawberry slices

Chill 3 to 4 hours in refrigerator. Cut into wedges and serve.

So refreshing...

 

* not incl. in nutrient facts

Reviews

+2

over 6 years

Had some fresh strawberries and kiwi fruit on hand, this recipe sounded like a perfect fit, and the result was outstanding.

Packed with strawberry flavor, the fruits were so juicy, sweet and slightly sour. The thin crust well balanced with the fruity filling. Apricot jam not only gave extra juiciness and yumminess, but also prevented the crust from being soggy and made the strawberries look nice and shiny.

The pie was just delicious! One of the best strawberry pies I have ever had!

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Comments

Mesquite, United States
 over 1 year ago

Just did a thin tart, half batch, no jelly (cut back on sugar) instead of a flaky pie crust, I did a graham cracker/animal cracker pie crust. Was AWESOME. Super addicting, and dairy free!

Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 27326% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 94mg 4%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 14%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 152%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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