Strawberry Balsamic Pie

Ingredients:

• 1 store-bought pie crust (enough for a bottom and lattice top)
• 5 cups fresh strawberries, hulled and halved
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ cup Strawberry Dark Balsamic Vinegar
• 1 teaspoon Sicilian Lemon White Balsamic Vinegar
• 1 egg, beaten (for egg wash)
• Optional: coarse sugar for sprinkling on crust

Instructions:

• Preheat your oven to 400ºF (200ºC).
• In a large mixing bowl, combine the strawberries, granulated sugar, cornstarch, strawberry dark balsamic vinegar, and lemon white balsamic vinegar. Gently toss to coat all the strawberries evenly. Let this mixture sit for about 15 minutes to macerate and draw out some of the juices from the strawberries.
• Roll out half of your store-bought pie dough to fit into your pie dish. Trim the edges.
• Pour the strawberry filling into the crust, spreading it out evenly.
• Roll out the remaining dough and cut into strips to create a lattice top over the filling. Weave your strips over and under each other for a classic look.
• Trim and crimp the edges to seal the pie. Brush the lattice with the beaten egg and sprinkle with coarse sugar if using.
• Place the pie in the oven and bake for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
• If the edges of the pie start to brown too quickly, cover them with foil or a pie shield.
• Allow the pie to cool on a wire rack for at least 2-3 hours to set before slicing. This rest time helps the filling thicken up.