Anyone who hangs around this blog for any length of time will soon realize that strawberries are a favorite. I believe it's from my Oregon roots and it's been passed down to another generation, my kids love strawberries too! This recipe doesn't contain gelatin, so it is perfect for my vegetarian daughter.
Fresh Strawberry Pie
1-9" pie crust, blind baked (I used the Sourdough Pie Crust found here: https://motheralwaystoldme.blogspot.com/2024/04/its-texture-thing-recipe-sourdough- pie.html )
1-1/2 quarts fresh strawberries
3/4 cup sugar
1 cup water
3 tablespoons corn syrup
1 teaspoon lemon juice
Use about 2/3 of the whole strawberries to cover the bottom of the pie crust. Take the remaining strawberries (there should be 12-14 strawberries) and chop them up. In a medium size sauce pan, add chopped strawberries and sugar. Bring mixture to a boil over medium heat, stirring frequently. In a small bowl, whisk together cornstarch and water; slowly add to the boiling strawberry sugar mixture. Reduce heat and continue to simmer until thickened, stirring constantly. Once thickened, stir in lemon juice and remove from. Pour mixture over strawberries in the pie crust and refrigerate until well chilled and set, about 3 hours.
Serve on its own or with whipped cream.
Makes 8 servings
Note: This pie looks the best the day it is made. It still tastes good after a couple of days, but the filling gets a bit cloudy.
Enjoy!
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