Kenmore Family Favorite Fruit Pies entry by Lisa Dziadulewicz, Wisconsin State Fair

November 14, 2013 by Kenmore

When I was a child, my parents had a very large vegetable patch that included a strawberry bed. I was the designated strawberry picker & my mom was the strawberry chef. While I really hated to pick them, I did it without complaint (OK, a few minor ones) because of what she could do with them; strawberry jam with a mind blowing flavor, strawberry pie cooked & uncooked, & her favorite, schaum torte, so light & flakey it would dissolve when it touched your tongue followed with the punch of strawberries & whipped cream. As the years passed, she passed her batons to me. The jam 1st, then desserts, & at almost 89, she still beats me when it comes to pie. This pie was my attempt to bring together all the glorious strawberry memories my mom & I share. The flavors of jam, pie & schaum torte all combine here in tribute to my mom Lilian.


preparation time
0 mins

cook time




0.25 cup unbleached all-purpose flour, plus more for work surface Pie Crust

0.5 teaspoons table salt Pie Crust

1 tablespoons sugar Pie Crust

6 tablespoons cold, unsalted butter, cut into 1/4-inch slices Pie Crust

0.25 cup chilled vegetable shortening, cut into 4 pieces Pie Crust

4 tablespoons cold water Pie Crust

4 fresh strawberries, rinsed, dried and hulled Filling

1 vanilla bean Filling

2 tablespoons brown sugar Filling

1 tablespoons balsamic vinegar Filling

1 cup white sugar Filling

1 tablespoons Sure-Jell for low-sugar recipes Filling

3 tablespoons arrowroot powder Filling

2 tablespoons water Filling

1 tablespoons freshly squeezed lemon juice Filling

3 egg whites, room temp Topping

0.25 teaspoons cream of tartar Topping

0.5 cup white sugar Topping

1 teaspoons vanilla Topping

2 teaspoons vinegar Topping

1 cup cold heavy cream Whipped Cream

1 tablespoons sugar Whipped Cream


Step 1: Crust

Process 3/4 cup flour, salt, and sugar together in a food processor until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 secs.

Step 2: Crust

Scrape down the sides and bottom of the bowl with a rubber spatula. Add 1/2 cup flour and pulse until mixture is evenly distributed around the bowl and dough has been broken up, 4 - 6 quick pulses. Empty the mixture into a medium bowl.

Step 3: Crust

Sprinkle water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 mins or up to 2 days.

Step 4: Crust

Heat the oven to 425 F. Remove dough from the refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8-inch thick.

Step 5: Crust

Working around the circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into pie bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 mins.

Step 6: Crust

Trim overhang to 1/2-inch beyond the lip of the pie plate. Fold overhang under itself; folded edge should be flush with the edge of the pie plate. Flute dough or press tines of a fork against dough to flatten against the rim of the pie plate. Refrigerate until firm, about 15 mins.

Step 7: Crust

Remove the pie plate from the refrigerator, line crust with foil, and fill with pie weights, dry rice or beans, or pennies. Bake for 15 mins. Remove the foil and weights, rotate pie plate and bake for 5 - 10 add'l mins, until the crust is golden and crisp. Let cool to room temp.

Step 1: Filling

Pick out about 1-1/2 lbs of the best strawberries for the whole strawberries in the filling. Set aside.

Step 2: Filling

Line a baking sheet with aluminum foil. Preheat oven to 275F.

Step 3: Filling

Measure out 1 lb of the non-reserved berries. Slice in half, or, for larger berries, into quarters. Place into a medium bowl. Cut the vanilla bean in half vertically, scraping out the seeds and adding them to the bowl along with the bean itself. Add brown sugar and balsamic vinegar to the mix. Pour the mixture onto the baking sheet and bake for 1 hour and 15 mins. Cool when done, and puree.

Step 4: Filling

Take about 1-1/2 cups of the remaining berries and puree. This should give you about 3/4 cup strawberry puree. In a medium saucepan, mix this puree with 1/2 of the roasted strawberry puree.

Step 5: Filling

In a separate bowl, whisk the granulated sugar with the Sure-Jell and the salt. Add the sugar mixture to the puree, & heat over medium-high heat, stirring constantly, and bring to a full boil. Boil for 3 mins, scraping the bottom and sides of the pan constantly.

Step 6: Filling

Mix the arrowroot powder in a small cup with 2 Tbsp water until dissolved. Add the arrowroot mixture and whisk in. Boil for another 30 secs.Transfer to a large bowl and stir in the lemon juice. Let cool to room temp.

Step 7: Filling

Add the reserved berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated. Scoop the berries into the pie shell. Refrigerate the pie until chilled, about 2 hours.

Step 1: Topping

Preheat oven to 250F. Line a baking sheet with parchment paper.

Step 2: Topping

Beat egg whites with cream of tartar and salt on high until soft peaks form. Gradually add sugar, one Tbsp at a time. When fully incorporated, beat in vanilla and vinegar.

Step 3: Topping

On the baking sheet, form the meringue into a round, slightly smaller than the top of the pie. Bake for 45 mins to 1 hour, or until lightly browned. Turn off oven and let it sit in the oven 1 add'l hour. Remove from oven and let it cool.

To Serve:

Make the whipped cream just before serving. Whip the cream and sugar on medium speed until small bubbles form, about 30 seconds. Increase the speed and continue beating until medium peaks form. Place schaum torte topping on top of the pie. Serve with whipped cream.


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