STRAWBERRY PIE
(serves 8)
Ingredients:
*1 (9 inch) pie crust, baked and cooled
*1 1/2 quarts fresh strawberries
*1 cup sugar
*3 tablespoons cornstarch
*3/4 cup water
Directions:
~Arrange half of strawberries in the baked pie crust.
~In a medium sauce pan mash the remaining strawberries.
~Add sugar and mix.
~Cook over medium heat and bring to a boil, stirring frequently.
~In a small bowl mix together cornstarch and water.
~Gradually add cornstarch mixture to the boiling strawberry mixture.
~Reduce heat and simmer until strawberries thicken, about 10-12 minutes. Make sure you are continually stirring it, to avoid scorching it.
~Pour mixture over strawberries in pie crust.
~Chill in refrigerator for several hours. Make sure the pie is set before cutting.
Variation:
Variation:
`Paint a thin layer of melted chocolate on the crust, before filling. Let chocolate set for about 10-15 minutes (this helps avoid soggy crust).
2 comments:
OH!!! this looks/sounds SOO good! :) I love strawberry pie! How about strawberry rhubarb? I had it one time made with tapioca, and it was my favorite dessert ever! Do you do anything different to add rhubarb? Have you ever tried the tapioca? What do you think about it?
It's been a long time since I made strawberry-rhubarb pie (and then only once). I don't see why you couldn't add rhubarb to this recipe. I would soak about 1 cup of rhubarb (chopped small) to 1/2 cup sugar over night in a sealed container. This will help break down the rhubarb. You may want to let it boil for a few minutes longer durning cooking time.
Here's the recipe for the 'strawberry-rhubarb pie' that I have in my recipe box.
*1 cup white sugar
*1/2 cup all-purpose flour
*1/2 pound fresh rhubarb, chopped
*2 pints fresh strawberries
*9 inch double crust pie
*2 tablespoons butter
~Preheat oven to 400 degrees.
~In a large bowl, mix flour and sugar. ~Add strawberries and chopped rhubarb. ~Toss with sugar and flour and let stand for 30 minutes.
~Pour filling into pie crust.
~Dot top with butter.
~Cover with lattice style top crust.
~Seal edges of top and bottom crust with water.
~Bake at 400 degrees for 35 to 40 minutes, or until bubbly and brown.
~Cool on rack.
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