Strawberry Vinegar Pie
1 cup of Seasons Lemon Infused Sugar
5 Tbsp cornstarch
1⁄2 tsp ground cardamom
1⁄4 tsp Seasons Sea Salt salt
5 cups sliced strawberries
1 tsp lemon zest
1⁄4 cup Seasons Tangerine Balsamic Vinegar 1(14.1-oz) package refrigerated pie crusts, divided
Preheat the oven to 425 ̊F. Whisk together Seasons Lemon Infused Sugar, cornstarch, cardamom, and salt. Add strawberries, lemon zest and sugar mixture. Stir in Seasons Tangerine Balsamic Vinegar. Set aside.
Roll 1 piecrust to a 1/8” thickness on a lightly floured surface. Fit into a 9” pie plate according to package direction; fold edges under and crimp. Chill for 10 minutes.
Spoon strawberry mixture into pie crust. Roll remaining piecrust to an 1/8” thickness; cut into 1/2” strips. Arrange in a lattice design over filling.
Bake on an aluminum foil lined baking sheet for 15 to 20 minutes; reduce heat to 350 ̊F and bake 30 to 45 minutes or until bubbly and golden, shielding edges with aluminum foil during last 15 minutes if necessary. Remove from oven and let cool on a wire rack for 1 hour.