What with all the fresh strawberries at the local produce stands I decided to try making my first strawberry pie.
It turned out rather tasty. I decided to go with a baked pie, not a cold pie... which I classify as more of a pudding or somesuch.
Pies should have a crust and come out of an oven.
Mind you, I am not a strict recipe sort of guy, so here goes:
STRAWBERRY PIE
about 4 cups fresh strawberries, cleaned, cored and chunked to a size you like (I halved the larger ones and left the rest whole)
1/3 cup all purpose flour
cinnamon (to taste... I used easily a tablespoon)
1 1/4 cup dark brown sugar
1 Tbsp corn starch
vanilla (about 2 tbsp?)
butter... real butter.
Pre-heat your oven to 375-400°
Butter a deep-dish glass pie pan and place your bottom crust in it.
Put foil on a cookie sheet and then place your pie pan (with the bottom half of your crust) on the foil to catch potential filling overflow.
Mix all of the dry ingredients really well.
Place the chunked strawberries in a large bowl... you need a generous amount of room for stirring.
Then pour the dry ingredients, a bit at a time, onto the strawberries and gently stir, trying to get the all the berries well coated.
Drizzle in some vanilla and then dump the mixture into the bottom half of your pie crust.
Cut several thin pats of butter and dot the surface of the filling with it.
Put your top crust on, crimp the edges and gently gower a few vent holes with a fork.
Bake on a middle rack until the filling bubbles and the crust is a shade of brown that you find pleasing.
Remove from the oven and allow the filling to cool and set up.
Serve with some real whipped cream... pairs nicely with Glenmorangie Quinta Ruban,
It turned out rather tasty. I decided to go with a baked pie, not a cold pie... which I classify as more of a pudding or somesuch.
Pies should have a crust and come out of an oven.
Mind you, I am not a strict recipe sort of guy, so here goes:
STRAWBERRY PIE
about 4 cups fresh strawberries, cleaned, cored and chunked to a size you like (I halved the larger ones and left the rest whole)
1/3 cup all purpose flour
cinnamon (to taste... I used easily a tablespoon)
1 1/4 cup dark brown sugar
1 Tbsp corn starch
vanilla (about 2 tbsp?)
butter... real butter.
Pre-heat your oven to 375-400°
Butter a deep-dish glass pie pan and place your bottom crust in it.
Put foil on a cookie sheet and then place your pie pan (with the bottom half of your crust) on the foil to catch potential filling overflow.
Mix all of the dry ingredients really well.
Place the chunked strawberries in a large bowl... you need a generous amount of room for stirring.
Then pour the dry ingredients, a bit at a time, onto the strawberries and gently stir, trying to get the all the berries well coated.
Drizzle in some vanilla and then dump the mixture into the bottom half of your pie crust.
Cut several thin pats of butter and dot the surface of the filling with it.
Put your top crust on, crimp the edges and gently gower a few vent holes with a fork.
Bake on a middle rack until the filling bubbles and the crust is a shade of brown that you find pleasing.
Remove from the oven and allow the filling to cool and set up.
Serve with some real whipped cream... pairs nicely with Glenmorangie Quinta Ruban,