{"id":3110,"date":"2015-09-29T15:04:47","date_gmt":"2015-09-29T13:04:47","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2015\/09\/29\/strawberries-pie\/"},"modified":"2021-07-29T10:44:26","modified_gmt":"2021-07-29T08:44:26","slug":"strawberries-pie","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/strawberries-pie\/","title":{"rendered":"Strawberries pie"},"content":{"rendered":"

This pie starts with a basic pie crust\u2026\u2026which generally includes flour, water and butter in precise proportions.
\nHere, I decided to have a special pastry crust: eggs, and the ratio of water and butter is different from the rule.
\nThe original recipe calls for apples, but I decided to use the strawberries, which now can be found all year.
\nThe cake is delicious.
\nThe best strawberry pie.
\nServed plain, or with a dollop of softly whipped cream.<\/p>\n

Recipe By Luca Montersino.<\/p>\n

\"strawberry<\/p>\n

\"strawberry<\/p>\n\t

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Strawberries pie<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\tserves 6\/8<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t
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No Ratings<\/div><\/div><\/div>\n\t\n\t