Tuesday, September 28, 2010

Strawberry pie

For me summer hasn't really started until I've baked a strawberry pie. I'm also always sad when I'm making what I know will be the last strawberry pie of the season. This post is about the last strawberry pie of this summer. I got this recipe from cooks country and I love it. I know it backwards and forwards. I could make this pie in my sleep and to tell you the truth I'm proud of that. One reason I'm so proud of this pie is because my grandmother had a strawberry pie that she was known for. Her's was Shony's strawberry pie, it involved whole strawberries and strawberry gelatin. Now that I have a strawberry pie that I'm known for it gives me a sense of connection between my grandmother and I. It makes me very proud to know that I do something that reminds people of her because she was a truly amazing lady and it flatters me to think that her memory is somehow living on through me. I guess you could say that this pie has sentimental value for me. It also helps that it's delicious and easy to make.

Diner Style Strawberry Pie

1 pound of fresh strawberries cleaned, hulled, and sliced thin
2 pounds of frozen whole strawberries
2 tablespoons of lemon juice
2 tablespoons of water
1 tablespoon unflavored gelatin
1 cup of sugar
1 nine inch pie shell baked and cooled (I always use Pillsbury ready made crust)

place a large deep skillet over medium low heat. Put the frozen berries into the pan and stir them until they start to release a little juice. Turn the heat up to medium high and cook for about 20 minutes until the mixture is thick and jam like. It should measure 2 cups.
Mix the lemon juice and water and add the gelatin and stir. Let it stand for a few minutes until the liquid is absorbed. Add the gelatin mixture, sugar, and a pinch of salt to the pan with the strawberries bring to bubble and simmer for five minutes.
Transfer the mixture to a glass bowl and leave to cool for 30 minutes or until it reaches room temperature. Fold in the fresh berries, pour into the prepared pie shell and chill in the refrigerator for four hours. Top with a dollop of whipped cream.

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