Strawberry Pie from Haussner's From "Maryland's Historic Restaurants and Their Recipes" by Dawn O'Brien and Rebecca Schenck The grande dame of all Baltimore Restaurants, Haussner's is still legendary after being closed for 13 years. More than the ball of string or the incredible art collection, the food is what really made Haussners beloved. Former patrons laud the Strawberry Pie, a signature dish whose recipe is still in demand. This is the original recipe, but a substitution is provided in case red dye and "strawberry flavoring" get you a little worried. This recipe relies on two things: A well-made pastry cream and quality strawberries. Strawberries are not yet in season, and you might have to pay a little more for the good ones, but it will make a huge difference in the end. Serves 8 Strawberry Pie 3 cups strawberry glaze or strawberry jam 1 cup pastry cream 1 pre-baked deep dish 9-inch pie shell 11/2 pints fresh strawberries, washed and hulled (keep whole if small; cut in half lengthwise if large) Whipped cream for decorating 1/4 cup toasted slivered almonds Prepare the pastry cream and let it cool, then spread in the bottom of baked pie shell. Pour in 1/2 pint of strawberries, cover with half of the water-sugar glaze (or strawberry jam) and add remaining strawberries. Cover with remaining glaze (or jam). Decorate the edge with a circle of whipped cream and sprinkle with slivered almonds. Strawberry Pie Glaze 11/2 cups sugar 1/2 teaspoon strawberry flavoring 1/2 teaspoon red food coloring 11/2 cups boiling water 3 tablespoons cornstarch dissolved in 1/2 cup water Add sugar, strawberry flavoring and food coloring to boiling water. Add dissolved cornstarch and stir over medium-high heat until mixture thickens. Remove from stove and set aside. As a substitution for the glaze, use 3 cups of strawberry jam Pastry Cream 1 cup milk 3 egg yolks 1/4 cup plus 2 tablespoons sugar 1/4 cup all-purpose flour 11/2 teaspoons vanilla extract 1 to 11/2 tablespoons butter, softened Scald milk in a saucepan and set it aside. In a bowl, whisk together the egg yolks and sugar until light in color and very thick, then beat in the flour. Pour the warm milk slowly into the egg mixture and blend well. Pour mixture into a saucepan and cook, stirring with a whisk, over low heat until mixture come to a boil. It will appear lumpy at first; keep whisking. Make sure the mixture does not stick to the bottom and burn. Remove from heat. Add vanilla extract and butter. Cover surface with buttered wax paper (or parchment paper) so it does not form a skin. Allow to cool.
Amy Davis, Baltimore Sun / Styled by Julie Rothman
Copyright © 2018, Los Angeles Times