Hello friends! Sorry it’s been so long since my last post. This summer has been crazy with parties and weddings! Things have finally settled down for a while so I’ve been cooking (and baking) up a storm again. Last week I actually got to bake in the kitchen with my Mama. It was wonderful, relaxing and long overdue.
When I was a little girl I remember baking pies with my mother every summer. We would go over to the next door neighbors and pick apples from their little crab apple tree and bake them into our pies. I loved helping her peel, slice and arrange the fresh fruit in the pie crust. We did all of this while wearing our matching aprons we’d gotten in London. I felt so special and fancy standing next to my Mom and helping her. We would make apple pies, cherry pies and rhubarb was my very favorite. There is one recipe that my Mama had yet to share with me, and that is Meme’s Fresh Strawberry Pie. We decided this was the summer to try it. Needless to say I was eager to get baking. The recipe was simple and fun! It takes a short time to assemble and looks gorgeous when it’s all set and ready to eat. I chose to pair it with fresh whipped cream. Yum. The berries were juicy and sweet and the whipped cream was luscious and creamy. Perfection!
While we were baking my Mom told me stories about the recipe and about the ladies that used to bake them. This recipe was very special because it used fresh strawberries instead of canned pie filling. I added only one small ingredient to their original recipe. I’m pretty sure my Meme and great grandmother Nunes would approve. I had an amazing time baking with my Mama and I can’t wait to do again very soon!
For the filling:
1 lb. fresh strawberries, diced
1/8 cup water
1/4 cup granulated sugar (you may need to use more depending on the sweetness of the strawberries)
1 tbsp cornstarch
a squeeze of fresh lemon juice
2 lbs. fresh strawberries, sliced or halved
1 refrigerated pie crust
fresh whipped cream
Preheat oven to 400 degrees fahrenheit. Place your pie crust in the pie plate and crimp the edges.
Prick the bottom of the pie crust with a fork. Now, slice one pound of the strawberries into chunks.
Place the strawberries, water and sugar in a medium sauce pan. Heat on medium high, stirring constantly, for 5 minutes or until mixture bubbles.
Use a fork or potato masher to smash the berries.
Mix the cornstarch with a few tablespoons of water in a small bowl. Pour the mixture into the sauce pan with the strawberries.
Reduce the heat and simmer until the mixture reduces slightly and thickens. Add a squeeze of fresh lemon and combine. Remove from the heat and set aside.
Take your pie crust and place it in a preheated oven for 8-10 minutes. You want it to turn a nice golden brown.
This is called blind baking the crust. While the crust is in the oven start preparing the rest of the strawberries. I left a few of them whole but next time I prepare it I will slice them all. It’s much easier to eat that way.
Cut the berries into large chunks and arrange them in the pie crust.
Next take the cooled strawberry filling and pour it into the pie crust over all over the berries. Refrigerate the pie for at least 2 hours. Once the pie is set, cut it into slices and serve with fresh whipped cream.