Well, I got myself down to the farm very early in the morning, before the oppressive heat and humidity of the day descended upon the land like a big, fat, warm sweaty, hand. I picked a total of 64 quarts of strawberries. Most of the strawberries I froze. I will enjoy those strawberries in the depth of winter when even the faux strawberries aren't even available in the local supermarket.
I had picked so many strawberries that I decided that I could part with a few and make a fresh strawberry pie. This recipe is from the wife of my former boss and good friend Bill P. Her name is Marie P. I'm embarrassed to say that even though Bill gave me this recipe lo these thirty of so years ago (where does the time fly?) I'm just now trying it.
The wait was worth it! The verdict is in....delicious! The only caveat, eat the pie within a day. If you leave the pie longer than that the water starts to separate from the strawberries and you have a soggy mess on your hands. The crispness of the pre-baked pie shell is but a memory. The taste is the same, sweet and spring-timey but the presentation has deteriorated.
1 cup sugar
1 cup cold water
3 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla
1 quart fresh strawberries (and I mean FRESH - none of that store bought fake strawberries)
- Mix sugar and corn starch then cold water, butter and vanilla. Boil until thick.
- COOL. Have baked pie shell ready.
- Fold 1 quart fresh strawberries into sauce.
- Pour into baked pie shell.
- Top with whipped cream if desired.
- Feed your face and delight in one of the purest pleasure in life - a good, fresh dessert.
|Strawberries ready for freezing|
|More strawberries for freezing|
|Strawberry shortcake (I couldn't resist)|