A springtime favorite, when strawberries are in season. Here in Virginia, that's right around Memorial day or even sooner. I just found this recipe while digging through a bunch of old snippets. Better to save it now than wait until I lose it for good. It's such a beautiful dessert, you won't want to cut into it. But you will overcome that urge, I assure you.
FRESH STRAWBERRY PIE
a 9" baked pie shell (Yes, you must make one. Stop whining.)
1 cup sugar
1 cup water
3 tablespoons of strawberry jello powder ---OR--- 1 tablespoon of gelatin that's been softened in 1 cup strawberry juice and then simmered a moment to melt -- omit the above cup of water in this instance
3 tablespoons corn starch
1 quart of fresh strawberries, hulled and quartered
20 or so whole strawberries, hulled (for the top)
Mix together the sugar, water, strawberry jello powder, corn starch and the quart of berries, and bring to a boil in a saucepan; lower the heat and simmer 7 minutes, stirring constantly. (Note: if you make your own gelatin from strawberry juice, see above). Taking the reserved whole berries, dip them in the mixture to coat them, then place on waxed paper and set aside. Pour the strawberry mixture into a baked 9" pie shell. Refrigerate about 30 minutes. Place the reserved berries on top, hull side down, and then refrigerate at least 3 hours. Serve with freshly whipped cream.
No comments:
Post a Comment