Where do I begin? I did not intend an almost month long hiatus. I returned from Maui, got my bearings and then boom, my computer broke. There’s a first time for everything I guess. I have always had good luck when it comes to electronics and I’m happy to report I’m really not used to having to have things fixed. Like sent away and fixed. My computer is back in my life, for now it seems. So here I am with a new post and recipe for you.
I was excited to be visiting Maui in (almost) Spring time as I knew Kula Country Farms would be open for strawberry picking. I raced over there one day before they closed to grab some berries. It was raining, which I don’t mind, but no berry picking pictures because of the wetness.
I took the strawberries back to the condo and decided to make a Strawberry-Kiwi pie. I picked up some kiwis and spices and went to town.
2 pie crusts (use your favorite recipe)
About 2 lbs strawberries
1 c unbleached cane sugar
1/2 tsp allspice
1/4 tsp cinnamon
juice and zest of half a lemon
3 1/2 tbsp arrowroot
1/2 tsp salt
Make and prepare your bottom pie crust and line a pie plate.
Preheat oven to 450°F. Hull and halve the strawberries, quarter if large. Place them in a mixing bowl. Cut away the brown fuzzy skin of the kiwis and chop into pieces roughly the same size as your strawberries–if you leave the kiwi pieces a little bigger, that’s okay. Add the remaining ingredients to the bowl and toss to combine. Pour the filling into the prepared pie crust. Take your top crust and lay it over the filling or cut lattice. If you’re using the whole top crust, remember to cut some vents for steam. Sprinkle some sugar on the top of the crust if desired. Bake the pie at 450°F for 10-15 min. Reduce temp to 350°F and bake some an additional 50 min to an hour.