HomeNewsWhat’s Cookin’: Enjoy some jazzy pie

What’s Cookin’: Enjoy some jazzy pie

Return to the ’20s with this strawberry balsamic pie.

A sweet treat: This recipe for strawberry balsamic pie recently won a pie contest at Glen Foerd.

By Donna Zitter Bordelon

Let’s return (for one more pie recipe) to the Roaring ’20s at Glen Foerd’s Jazz Age celebration. It featured jazz, gin, dancing, a magician, a tight-rope walker, lawn games, a flapper/dapper fashion and pie contests.

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Event proceeds and a foundation grant will establish environmental and recreational programs and new boat access to the Delaware at Glen Foerd, along with new multi-use trails and boat/bike programs with rowboats and kayaks. A dock opening in 2018 will offer free community boating days. Participants will discover the ecosystem and history of the Delaware Watershed and its surroundings with help from an environmental educator.

This “Crowd Favorite” pie winner was judged “best” on appearance.


Two 9-inch pie crusts (chilled overnight)

¼ cup plus 3 Tbsp. granulated sugar

2 lbs. fresh strawberries, rinsed, stems removed, quartered

2 Tbsp. balsamic vinegar

2 dashes Angostura Bitters

¾ cup light brown sugar, packed

3 Tbsp. ground tapioca

1 Tbsp. Clear-Jel (or cornstarch)

2–3 grinds fresh black pepper

½ tsp. kosher salt

Egg Wash: 1 egg whisked with 1 tsp. water and a pinch of salt

Raw sugar

Make or purchase and refrigerate one pastry-lined pie crust and one pastry crust to top pie.

Sprinkle 3 Tbsp. granulated sugar on strawberries. Stir. Let sit at room temperature for 30 minutes to 1 hour.

Drain strawberries of excess liquid. Add the balsamic vinegar and bitters and stir gently to combine.

In a separate bowl, whisk together the remaining ¼ cup granulated sugar, brown sugar, tapioca, Clear-Jel (or cornstarch), black pepper and salt. Fold the sugar mixture into the strawberries, and pour this filling into the refrigerated pie shell. Arrange the second crust on top.

Chill the pie in the refrigerator for 10–15 minutes.

Meanwhile, position the oven racks at the bottom and center positions. Place a rimmed baking sheet on the bottom rack, and heat oven to 425 degrees.

Brush the top pie crust with the egg wash, taking care not to smear the filling onto the crust, as it will burn. Sprinkle with raw sugar.

Place the pie on the rimmed baking sheet on the bottom oven rack. Bake for 20–25 minutes, or until the pastry is set and beginning to brown.

Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown, and the juices are bubbling throughout, 30 to 40 minutes longer.

Cool completely on a wire rack, 2–3 hours. Serve slightly warm or at room temperature.

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

Recipe Winner:

Congratulations to Susan Greco, who submitted this recipe, and was chosen in a random drawing. Susan is the July winner of a $100 Shop Rite gift card. Here is Susan’s recipe.


1 medium onion, chopped into small pieces

2 ribs celery, chopped into small pieces

1 medium carrot, chopped into small pieces

3 cloves garlic

1 Tbsp. olive oil

8 oz. Italian sausage, casings removed

½ lb. ground beef

½ lb. ground veal

1 cup dry red wine

1 can crushed tomatoes

1 bay leaf

½ tsp. salt

¼ tsp. pepper

1 lb. fusilli pasta

Ricotta (optional)

Fresh parsley, chopped (optional)

Heat oil in large saute pan over medium-high heat.

Add sausage, beef and veal. Cook 8 minutes, stirring and breaking up meat.

Add vegetables, cook 5 minutes.

Pour in wine. Bring to a simmer and cook 2 minutes, scraping pan to release any brown bits.

Stir in tomatoes and bay leaf. Reduce heat to medium-low and simmer 15 minutes.

Remove bay leaf. Stir in salt and pepper.

Bring pot of lightly salted water to boil. Add pasta and cook according to package directions. Drain and stir in Bolognese sauce.

Optional — Garnish each serving with large dollop of ricotta and parsley.

The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes. You could be August’s lucky winner. Send your recipe to:

Readers’ Recipes

c/o Northeast Times

2 Executive Campus

Suite 400

Cherry Hill, NJ 08002

Or email your recipe to WhatscookinNEPhilly@gmail.com.

Please include your name, home address, and telephone number. ••

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