Poppy Seed Strawberry Pie Recipes

Steps:

• In a bowl, combine flour, poppy seeds, and salt; cut in shortening until crumbly.
• Gradually add water, tossing with a fork until dough forms a ball.
• Roll out pastry to fill a 9-inch pie plate.
• Transfer pastry to plate; flute edges.
• Line unpricked pastry with a double thickness of heavy-duty foil.
• Bake at 450* for 8 minutes.
• Remove foil; bake 5 minutes longer.
• Cool on a wire rack.
• Slice 1 pint of strawberries; fold into whipped topping.
• Spoon into pie shell.
• Cut remaining berries in half; arrange over top.
• Drizzle with honey.
• Sprinkle with almonds if desired.
• Refrigerate for at least 1 hour.

Steps:

• Preheat oven to 400 degrees.
• In the top of a double boiler, over medium heat, mix the poppyseeds, milk and salt.
• Cook for 5 minutes over boiling water.
• Remove from heat.
• Beat egg yolks until creamy in a bowl.
• Temper the egg yolks by stirring in some of the hot mixture, then add the egg yolks into the hot mixture stirring so that the egg yolks don't cook (This is very important because you don't want scrambled eggs here) Mix the sugar& cornstarch together, then add them, the butter and cream to the hot mixture.
• Pour into the pre-baked pie shell.
• In a small bowl, combine the sugars.
• In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and increase mixer speed to medium-high.
• Beat until the egg whites form firm peaks, then add the sugar mixture, gradually and slowly.
• Add the vanilla.
• Beat the whites until thick and glossy, about 30 seconds longer.
• Carefully spread the meringue over the filling, being sure to cover the pie entirely.
• Bringing the meringue to the edges will ensure that the filling is"sealed".
• Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.

Steps:

• Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
• Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
• To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
• To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

Steps:

• Combine strawberries, oil, vinegar, sugar, and red onion in a blender; blend until smooth. Add poppy seeds and pulse several more times just to mix together.
• Chill in an airtight container in refrigerator for several hours before serving.