Indulge in a delightful symphony of flavors with our Poppy Seed Strawberry Pie, a culinary masterpiece that combines the vibrant zest of strawberries and the nutty richness of poppy seeds. This delectable treat is encased in a flaky, golden crust that shatters with every bite, revealing a luscious filling bursting with juicy strawberries and a delicate poppy seed custard. The perfect balance of sweet and tangy, this pie is sure to tantalize your taste buds and leave you craving more.
In addition to the classic Poppy Seed Strawberry Pie, this article offers a tantalizing array of variations to suit every palate. For those who prefer a touch of citrus, the Lemon Poppy Seed Strawberry Pie adds a refreshing twist, while the Chocolate Poppy Seed Strawberry Pie is a decadent indulgence that combines the classic flavors of chocolate and strawberries. If you're looking for a vegan option, the Vegan Poppy Seed Strawberry Pie is a delightful choice, offering the same delicious flavors without any animal products. And for a unique twist, the Strawberry Poppy Seed Galette is a rustic free-form tart that showcases the beauty of fresh strawberries.
No matter which recipe you choose, you're sure to be delighted by the explosion of flavors and textures that await you in every bite. So gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to dessert heaven.
STRAWBERRY & POPPY SEED PIE
Provided by Emma Chapman
Number Of Ingredients 10
Steps:
- Stir together the flour, salt, and poppy seeds. Cut the cold butter into cubes and blend into the flour mixture until well combined and crumbly. You can use a pastry blender, your clean hands, or you can blend together in a food processor. Up to you. Once the mixture is crumbly, add the water and stir until a dough ball forms. Wrap in plastic wrap and place in the refrigerator for a couple hours or overnight.
- Divide the dough in half. Roll out one half of the dough to fit in a pie pan. Lightly spray the pan with non-stick cooking spray and place the crust in the pan. Use a fork to poke holes in the bottom.
- In a small bowl stir together the milk, corn starch, sugar, and vanilla extract. Set aside.
- Wash the strawberries. Cut off all the tops. Then slice into thin pieces. Pour the sugar mixture over the strawberries and stir so that every piece gets coated in sugar. Pour the strawberries into the prepared pie crust.
- Preheat the oven to 375°F. Use the remaining pie dough to create a decorative top. You can add lattice or shapes. I chose to cover my pie in tiny triangles, because I just have tons of time on my hands.
- Bake for about one hour, until the top crusts look brown and flaky, and the filling mixture looks bubbly. If you like the ooey gooey texture, serve this pie warm. If you want your pie filling to be set a little more (like mine), allow it to cool all the way before slicing into it.
POPPY SEED STRAWBERRY PIE
Make and share this Poppy Seed Strawberry Pie recipe from Food.com.
Provided by carolinafan
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, poppy seeds, and salt; cut in shortening until crumbly.
- Gradually add water, tossing with a fork until dough forms a ball.
- Roll out pastry to fill a 9-inch pie plate.
- Transfer pastry to plate; flute edges.
- Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450* for 8 minutes.
- Remove foil; bake 5 minutes longer.
- Cool on a wire rack.
- Slice 1 pint of strawberries; fold into whipped topping.
- Spoon into pie shell.
- Cut remaining berries in half; arrange over top.
- Drizzle with honey.
- Sprinkle with almonds if desired.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 370.5, Fat 22.8, SaturatedFat 7.2, Cholesterol 15.2, Sodium 125.4, Carbohydrate 38.9, Fiber 3.3, Sugar 13.2, Protein 4.6
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
POPPY SEED PIE
This is a combination of recipes that I've found. If you can't find ground poppyseeds, use a spice mill or coffee grinder with whole poppyseeds.
Provided by Mysterygirl
Categories Pie
Time 28m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In the top of a double boiler, over medium heat, mix the poppyseeds, milk and salt.
- Cook for 5 minutes over boiling water.
- Remove from heat.
- Beat egg yolks until creamy in a bowl.
- Temper the egg yolks by stirring in some of the hot mixture, then add the egg yolks into the hot mixture stirring so that the egg yolks don't cook (This is very important because you don't want scrambled eggs here) Mix the sugar& cornstarch together, then add them, the butter and cream to the hot mixture.
- Pour into the pre-baked pie shell.
- In a small bowl, combine the sugars.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase mixer speed to medium-high.
- Beat until the egg whites form firm peaks, then add the sugar mixture, gradually and slowly.
- Add the vanilla.
- Beat the whites until thick and glossy, about 30 seconds longer.
- Carefully spread the meringue over the filling, being sure to cover the pie entirely.
- Bringing the meringue to the edges will ensure that the filling is"sealed".
- Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
Nutrition Facts : Calories 321.5, Fat 18.1, SaturatedFat 5.4, Cholesterol 91.1, Sodium 86.7, Carbohydrate 34.2, Fiber 2.4, Sugar 28, Protein 8.2
Tips:
- For a creamier filling, use full-fat cream cheese and milk.
- If you don't have a rolling pin, you can use a wine bottle to roll out the pie dough.
- To make the lattice crust, cut the dough into 1-inch wide strips. Then, weave the strips together, alternating between horizontal and vertical strips.
- Before baking the pie, brush the crust with egg wash to help it brown.
- To prevent the pie from bubbling over, place a baking sheet underneath the pie pan.
- Let the pie cool completely before slicing and serving.
Conclusion:
This poppy seed strawberry pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, fresh strawberries, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this poppy seed strawberry pie a try. You won't be disappointed!
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