1 lb Strawberries Hulled,Washed
And Drained
(About 4 1/2 Cups)
2/3 c Strawberry Jam
1 tb Unsalted Butter
1 tb Cornstarch
1 tb Quick Cooking Tapioca
1/2 ts Ground Ginger
1/4 ts Cinnamon
1/8 ts Nutmeg
1/2 c Sugar
Biscuit Dough (Check Pies
Pastries)
Preheat the oven to 450, and line the oven floor with foil to catch any
drips. Spread the strawberries on paper towels to dry. In a small bowl,
stir the jam to loosen it. In a saucepan, melt the butter and keep warm. In
a large bowl, whisk together the cornstarch, tapioca,ginger,cinnamon,nutmeg
and sugar. Halve any very large berries. Gently toss the berries with the
dry ingredients. On a lightly floured surface, roll out the biscuit dough
into a 10×18 rectangle. Square off the corners. Brush the dough lightly
with about half of the melted butter. Using an icing spatula, spread the
jam over the rectangle, leaving a 1/2 inch border on one long side.
Starting at the opposite long side, roll up the dough jelly-roll fashion
and pinch the seam closed. Roll the log so that it is an even diameter,
exactly 18 inches long; turn the log seam side down. Using a large sharp
knife, quarter te log, then cut each quarter into 3 equal pieces so that
there will be 12 spiraled biscuits in all. Using a rubber spatula, fold the
strawberry filling once to remix. Spoon the filling into a 9 inch glass pie
plate and smooth the top. Arrange the pie and the remaining 4 biscuits in
the center. Don’t push the biscuits down into the strawberries. Bake the
pie for 20 minutes, or until the top is golden brown and the filling is
bubbling. Lower the oven temp to 350 loosely cover the pie with foil and
bake for 15 minutes longer. Transfer to a rack to cool for 30 minutes
before serving.
Yields
1 Servings