Fresh Strawberry PieAngie McGowan
I know it may not be strawberry season all over the country, but it is here in Florida. I brought a ton of fresh strawberries back with me from the Florida strawberry festival over the weekend. Earlier this week I made a delicious strawberry banana bread. We’ve also been eating so many fresh strawberries, as dessert with fresh cream, as snacks, and even for breakfast. Yesterday I couldn’t resist making this beautiful fresh strawberry pie. I cooked some mashed up berries with water and sugar and then thickened it up with a little cornstarch and gelatin. This recipe makes two pies, and since it’s hard to halve a gelatin pack, to make one pie, you can just use less fresh berries to fill up the pie shell, about 3 cups, instead of 5.
Fresh Strawberry Pie
1 cup sugar
3 cups strawberries
1 cup water
1/2 cup water
1 package gelatin
3 tablespoons cornstarch
about 10 cups fresh whole strawberries, enough to fill 2 – 9 inch pie shells
2 baked deep dish pie shells (I use pre-made roll out pie crusts)
freshly whipped cream
1. Combine gelatin with 1/2 cup cold water in a small bowl. Set aside to let gelatin soften. Combine 1 cup water and cornstarch in saucepan. Stir until cornstarch dissolves. Add strawberries and sugar. Use a potato masher to mash up strawberries. Bring to a boil, and cook until it thickens, about 5 minutes. Remove from heat and add gelatin dissolved in 1/2 cup water.
2. Let cool. Bake pie shell and let cool. When pie shell is cool, fill with fresh berries, then pour over cooled gelatin mixture. Garnish with freshly whipped cream.
Makes 2 – 9 inch pies