Summer is here finally, and that means fresh strawberries! Around here, we get these delectable little treats called Hood Strawberries that are so sweet your teeth ache from the sugar content. They only last a few weeks, so they go like hotcakes at the local farmers' markets with people buying them in flats. But who can eat all that fruit?! Not Bernadette. That's why she came up with this simple little pie recipe that let's her enjoy the berries for weeks into the summer. It's a great pie that works with any fresh strawberries, so use whatever you can get your hands on this summer. Enjoy!
What you need for this dish:
- 1 baked pie crust, cooled
- 2 cups of fresh strawberries, cut in half
- 2 1/2 T cornstarch
- 1 1/4 cup sugar
- 1 1/2 cup water
- 1 small 3 oz. box of Strawberry Jell-O
- Wash your strawberries thoroughly to remove any sand or dirt.
- Slice the strawberries in half (if there are some really small ones, you can leave them whole).
- Layer the sliced strawberries into the cooled pie crust.
- In a medium sauce pan, bring the water to a light simmer and add the sugar, stirring to dissolve.
- Now slowly add the cornstarch, whisking constantly to avoid clumping.
- The sauce will begin to thick as you add the cornstarch.
- Once all the cornstarch is added, increase the heat to a boil and continue whisking as the sauce thickens--about five minutes.
- When the sauce adheres to the whisk and does not drip from the whisk when you lift it out of the sauce, remove the pan from the heat.
- Add the Jell-O to the sauce and stir to dissolve.
- Allow to cool for about 5-10 minutes or until you can comfortably sample the sauce with your fingertip.
- Now pour the sauce over the strawberries in the pie crust.
- Carefully place the pie in the fridge and allow it to set for 2-3 hours.
- Serve with whipped cream or ice cream--your choice!
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