Last Sunday we picked a powerful lot of strawberries and canned most of it as jam. We were all jammed up (at 53 or so jars which should last us a year) and still had plenty of berries left. My beautiful and loving wife finally heard my subtle hints that a strawberry pie was in order. Though subtle, my wife understood my need for pie. She just knows what I need…because I was subtle after all!
We looked around at various recipes, some from family and some from cookbooks, but we (meaning she) decided upon one from the Interwebs.
Anyhow, Deana Carter sings about strawberry wine and being 17 and all that stuff. I am not too old but I guess I am not 17 either…I’ll take strawberry pie and 38 any day!
Still, this is a cool song:
Anyhow, so here is the recipe:
- Eight cups of strawberries
- One and a half cup sugar
- One and a half cup water
- Six tablespoons of Cornstarch
- Half teaspoon salt
- A baked Crust
Take a bowl and put two cups of strawberry in it. Crush the strawberries completely and add one and a half cups of water to them. Pour this mixture in a pan and bring to boil. Let the mixture simmer for about five minutes. Next, strain out the juice from the mixture and add about one cup of water to it. Add one and a half cup sugar, six tablespoons of cornstarch and half a teaspoon of salt to the pan. Pour the strawberry juice strained earlier in the pan too. Bring the mixture to boil, let it simmer till it becomes thick. Remove the mixture from the stove and let it cool. Take a baked crust and put some whole strawberries in it. Pour the mixture prepared earlier on it. Refrigerate for a few hours and serve the strawberries chilled.