Honey-glazed strawberry pie recipe

Name: Honey-glazed strawberry pie recipe
Yield: 1 Servings
Ingredients: Flour: All-purpose; Flaky Butter Crust: ½ recipe; Wildflower Honey: 1 cup (236 ml); Apple Juice: ¼ cup (59 ml); Lemon Juice: 1; Mascarpone: ½ cup (112 g); Granulated Sugar: 3 tablespoons; Strawberries: 1 pound (453 g) fresh; Whipping Cream: 2 cups (472 ml) cold heavy; Sugar: 2 tablespoons confectioners’

Serves 1
Medium

Ingredients

Crust
All-purpose Flour
½ recipe Flaky Butter Crust
Glaze
1 cup (236 ml) Wildflower Honey
¼ cup (59 ml) Apple Juice
1 Lemon Juice
To Assemble
½ cup (112 g) Mascarpone
3 tablespoons Granulated Sugar
1 pound (453 g) fresh Strawberries
2 cups (472 ml) cold heavy Whipping Cream
2 tablespoons confectioners’ Sugar

Directions

Steps

1 Done	If your dough has been chilled overnight, it will need to sit at room temperature for 10 to 15 minutes before rolling. Lightly flour your work surface and roll the pie dough out to a 13-inch round that is ⅛ inch thick. Transfer to a 9½-inch pie dish and use your fingertips to relax the dough into the shape of the pie dish, leaving a 2-inch overhang around the edge of the dish. Fold the extra dough under itself. Crimp the edge of the dough with your fingers, pressing the dough into the pie dish and making sure it extends to the outer edge of the dish. Freeze the crimped crust for about 20 minutes, until the dough is very cold.
2 Done	Bake the Crust Position a rack in the center of your oven and preheat the oven to 375°F.
3 Done	Line the crust with heavy-duty foil, leaving a 1½-inch overhang. Press the foil into the crimp. Fill the foil-lined crust with pie weights or dried beans. Bake for 20 to 25 minutes, until the crust is golden around the edges. Remove from the oven and lift out the foil and pie weights.
4 Done	Return the crust to the oven and continue to bake until the inside crust is golden brown, about 15 minutes. Let cool.
5 Done	Make the Glaze Combine the honey, apple juice, and lemon juice in a medium saucepan over medium heat and bring to a simmer. Simmer for 1 minute, then remove from the heat and let cool.
6 Done	Assemble the Pie Combine the mascarpone cheese and granulated sugar in a small bowl. Spread the sweetened mascarpone cheese over the cooled crust. Add the strawberries to the pot of cooled glaze and stir them gently to coat. Pile the berries on top of the mascarpone.
7 Done	In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and confectioners’ sugar. Beat the cream on medium speed until soft but defined peaks form, about 3 minutes. Remove the whisk attachment and fold the cream a couple of turns with a spatula.
8 Done	Pile the cream on top of the pie and swirl and swoosh it to your liking. Refrigerate the pie for 6 hours before serving, and store, refrigerated, for up to 3 days.