Back in the summer of 1981 I was very pregnant and enjoying the last of the time my husband and I would have together to just do whatever we wanted, whenever we wanted (well, within the constraints of our "starving college student" budget). He was working at the campus radio station, and many nights I would go over there with a pot full of dinner so we could eat together when he had a break. When he got off at midnight we sometimes went to JB's for a treat. JB's was the only restaurant in town that was open late at night back then. The next summer, we had a cute little baby girl who we took along on these middle of the night outings. It turned out that Cara didn't actually cramp our style at all. Often our friends Jim and Neil were with us for those middle of the night snack attacks....and in the spring we all usually ordered the strawberry pie.
Strawberry pie still reminds me of those carefree nights when we laughed a lot and ingested too much pie and too many chocolate milkshakes. I miss the company we had on those cool summer nights in Logan, but I am no longer so fond of those restaurant strawberry pies covered with plastic-like glaze. Now I make it "all natural", and it's delicious. Give this easy and yummy pie a try this summer.
Fresh Strawberry Pie
1 9-inch baked pie shell
2 quarts strawberries
1/2 cup sugar
3 Tablespoons cornstarch
Strawberry pie still reminds me of those carefree nights when we laughed a lot and ingested too much pie and too many chocolate milkshakes. I miss the company we had on those cool summer nights in Logan, but I am no longer so fond of those restaurant strawberry pies covered with plastic-like glaze. Now I make it "all natural", and it's delicious. Give this easy and yummy pie a try this summer.
Fresh Strawberry Pie
1 9-inch baked pie shell
2 quarts strawberries
1/2 cup sugar
3 Tablespoons cornstarch
- Separate the "prettiest" strawberries (about half of them) to put into the pie shell whole or halved, depending on how big they are. Remove the stems from the remaining strawberries and smash them up with a fork or potato masher until they are juicy mush.
- Add the sugar and cornstarch to the mashed up strawberries and heat on medium, stirring often, until the mixture is thick and boils. Let cool.
- Remove the stems from the remaining strawberries and arrange them in the pie shell. You can leave small strawberries whole, but cut large ones in half.
- Cover with the cooked strawberry mixture and refrigerate for at least 2 hours.
- Serve with sweetened whipped cream.
No comments:
Post a Comment