Every year I look forward to strawberry season, with strawberry picking or just cheap strawberries in the store, and Fresh Strawberry Pie is a wonderful treat to make with them!

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I have shared a recipe for Fresh Strawberry Pie before, but as I mentioned last week I am now having to follow the AIP (Autoimmune Protocol) diet so I wanted an option that is AIP friendly.  I also shared last week an AIP Pie Crust to go with it.  Once you have your crust made, the rest of this recipe is very similar to my original with just a few minor changes.

First, wash and cut the lids off of all the strawberries.  I like to leave mine whole to make it extra easy!

Then fill up a measuring cup to 8 cups worth.  I love this large batter bowl from Pampered Chef.  It goes up to an 8 cup measuring mark and it comes in handy for times like this when you have a large quantity of something.

Then remove 2 cups worth of strawberries and put them in a sauce pan.  Add the honey and lemon juice.  Bring to a boil over medium high heat then reduce heat and simmer, stirring often, for about 20-25 minutes.  You want it to be slightly thickened when done.

Use the back of a wooden spoon to start mashing the strawberries up and then after about 10-15 minutes take a potato masher and mash them all up.  When they are all mashed up and the sauce is thickened turn off the heat.

Arrange the rest of the strawberries in the baked pie shell.

Carefully pour the cooked mixture on top of the strawberries.  I like to kind of spoon it on evenly all over.

Then put the pie in the refrigerator to chill until you are ready to serve!

AIP FRESH STRAWBERRY PIE!!

Here is your printable recipe!

AIP Fresh Strawberry Pie

 

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This is a delicious, healthy summer dessert that is perfect even on the AIP diet!

Author: A Fireman's Wife

Ingredients

• 1 (9 inch) baked pie shell
• 8 cups strawberries
• ½ cup honey
• 1 tablespoon lemon juice

Instructions

1. First, wash and cut the lids off of all the strawberries. I like to leave mine whole to make it extra easy.
2. Fill up a measuring cup to 8 cups worth.
3. Then remove 2 cups worth of strawberries and put them in a sauce pan. Add the honey and lemon juice. Bring to a boil over medium high heat then reduce and simmer, stirring often, for about 20-25 minutes. You want it to be slightly thickened when done.
4. Use the back of a wooden spoon to start mashing the strawberries up and then after about 10-15 minutes take a potato masher and mash them all up. When they are all mashed up and the sauce is thickened turn off the heat.
5. Arrange the rest of the strawberries in the baked pie shell.
6. Carefully pour the cooked mixture on top of the strawberries. I like to kind of spoon it on evenly all over.
7. Then put the pie in the refrigerator to chill until you are ready to serve!

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