As it happens, over the course of two days in January, I baked five different pies: two on a Friday and three early on a Saturday morning. I was going pie crazy – I couldn’t get enough, of baking, that is.
All five pies found homes (or were baked intentionally for the recipients) and all were adored. I impressed the folks across the street with some Gingersnap Apricot Raspberry Cream Pie goodness, wowed the next door neighbor with some Cinnamon Graham Blueberry Cream Pie wonder, gifted my bestie with this beauty…and stay tuned for two more. They are on the way…
In the meantime: Strawberry Rose Saffron Pie. The crust is infused with saffron, while the cream filling exudes aromas of rose, all covering a sweet and sticky strawberry surface.
Strawberry Rose Saffron Pie
Crust:
1 1/2 cups all purpose flour
8 Tbs. ice cold butter, cubed into 1/2″ pieces
1 large egg
1 Tbs. white vinegar
2-3 Tbs. ice water
1 tsp. saffron
Preheat the oven to 375 degrees.
Combine all the ingredients, except the ice water, in the bowl of a food processor. Pulse until crumbly. Add the water 1 Tbs. at a time and pulse until dough – not too wet and not too dry. Transfer to a sheet of parchment paper and form into a ball with your hands. Top with another layer of parchment and roll out into an 11″ pie crust. Transfer to a deep dish pie plate, fold the edges under and then pinch and squeeze to achieve your desired crust edge design.
Fill with pie weights and bake for about 25 minutes, until golden brown.
Remove from the oven and allow to cool.
Filling:
12 oz. Bonne Maman Strawberry Preserves
8 oz. mascarpone cheese, room temperature
3/4 cup powdered sugar
3 Tbs. rose water
1 tsp. vanilla extract
2 tsp. dried rose petals
Once the crust has cooled, pour the strawberry preserves inside and cover the bottom evenly. Chill and allow to set.
Meanwhile, in the food processor, process the mascarpone, powdered sugar, rose water, and vanilla extract until smooth and creamy.
Spread the cream over the top of the strawberry surface.
Chill again and allow to thoroughly set. (Obviously I was not patient enough and sliced into mine before it properly set – see photos).
Sprinkle with dried rose petals before slicing and serving.
Wow! What a flavor combination!
