Strawberry Pie: Torta di Fragole
Photo courtesy of Francine Segan
Unlike most American fruit pies, this specialty of Italy is best served icy cold so it makes a fabulous warm-weather dessert, perfect for strawberry season. The sliced strawberries are flavored with a splash of dessert wine and then mixed with a combination of cream and eggs to make a custardy filling. The filling cleverly adds savoiardi, a specialty cookie of Piedmont, which wonderfully absorbs the juices as it bakes.
It’s much better the next day, so make it in advance.
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