I love strawberries!
Really, love strawberries!
You see, I have thirty years of not loving strawberries
which I feel obligated to level.
It is hard for me to believe that I hated strawberries for thirty years.
My revelation occurred on my thirtieth birthday.
A few of my friends surprised me with a party.
My friend, Linda, had prepared fresh strawberries and dip.
They were some gorgeous strawberries.
And, I felt had to try some - just to be polite, you know.
Now I eagerly await strawberry season every year.
I can't get enough of those beauties!
Yesterday I made Strawberry Pie.
It is beautiful.
And, it tastes beautiful, too.
I wish I could share some with you.
Here's my recipe - just in case you can't stop by for a slice of mine.
1 unbaked pie crust 3/4 cup sugar
2 tablespoons cornstarch 1 cup water
1 package (3 ounces) strawberry gelatin
2 ½ quarts fresh strawberries, quartered
Fresh mint, optional
Place pie crust in 9 inch pie pan, and line with a double thickness of heavy duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes. Cool on a wire rack.
Combine sugar, cornstarch and water in a saucepan and stir until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes until slightly cooled.
Arrange strawberries in crust. Pour gelatin mixture over berries. Refrigerate until set. Serve with whipped cream and garnish with mint if desired. Yield: 6-8 servings.
I was fresh out of mint, so I had my slice with a fresh basil leaf.
My husband and mother opted for whipped cream.
You can lower the sugar content by reducing the sugar from 3/4 cup to 3 tablespoons, increase water from 1 cup to 1 1/2 cup, and use one package of sugar-free gelatin instead of one package of regular gelatin.