Wednesday, June 6, 2012

Strawberry Pie

Skill Level: Beginner
Skills Attained: Fruit Pie
  • Pie Pan (9")
  • Single Pie Crust
  • Medium microwave safe bowl
  • Small bowl
  • Spoon
  • Pairing Knife
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 1/2 tablespoons corn starch
  • 1 - 3 ounce package strawberry jello
  • Almond flavoring
  • 1 quart fresh strawberries
  • Whipped topping
Since moving from the Midwest to North Carolina nearly six years ago, I had to mentally adjust to the fact that strawberry season is over a month earlier here than in my home-sweet-home state of Michigan. When I was a young girl, my mom and I would pick quarts and quarts of strawberries each summer a week or so after school ended. Now that I am in the south, strawberry season is in late April and early May. I did miss strawberry season the first couple years I was here, but I have since adjusted and enjoy the early opportunity.

After my mom and I picked our buckets of strawberries, we would bring them home to wash, hull, and cut up the strawberries. We ate them fresh (with a little sugar of course), made jam, and my personal favorite, made pie. This strawberry pie recipe requires few ingredients and a few simple steps. I hope you enjoy this cool, refreshing pie as much as I do.

For the crust, either use a store bought pie crust, or prepare a single 9" pie crust. Bake this in the pie pan before preparing the filling. The pie crust must be baked and cooled before placing the filling in the pie crust.

Next, begin the filling.

Combine one cup of water and 1/2 cup of sugar in the medium size microwave safe bowl. Microwave for 3 1/2 minutes on full power.

In a small bowl, mix 1/2 cup of water and 1 1/2 tablespoons of corn starch.

Add this to the heated sugar/water mixture and microwave for an additional two minutes.

Add the jello and almond flavoring. Stir. Let set until cool.

While the mixture is cooling, clean, hull, and chop the strawberries. You only need to cut the berries in half or quarters.

Add strawberries to the cooled mixture.

Put the filling in the baked pie crust. Refrigerate until set (at least 4 to 6 hours). Top with the whipped topping before serving.

For a delicious substitute, use fresh raspberries with raspberry jello. 

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