Strawberries

One advantage of living in the South instead of the Ozarks is that we get homegrown fruit earlier here.  The strawberries my husband planted in our small back yard are ripening quickly and today I have enough for a fresh strawberry pie.  Here’s the recipe I use.  It’s not original with me.  I got it from a lady in Illinois many years ago.  When your strawberries come in, try it and enjoy!

1 baked pie crust (9 or 10 inches)

1 quart strawberries (more or less), hulled and washed
   (slice if they are large)

  For glaze:
  3 Tbsp. strawberry-flavored gelatin
  3 Tbsp. cornstarch
  1 cup sugar
  1 cup water

 Combine gelatin, cornstarch and sugar.
 Add water, stir until well blended.  Cook
 over medium heat, stirring constantly, until
 mixture comes to a boil.  Boil one minute.
 Remove from heat and cool to room
 tempature.  Do NOT refrigerate at this point.

 When glaze is cool, brush a thin coat over
 crust.  Arrange strawberries in crust.
 Spoon glaze over berries, making sure all
 berries on top are coated.

 Refrigerate for at least two hours or until
 glaze is set.  Serve with whipped cream.

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About dhparker

Christian Missouri Ozarks native author of family-rated fiction
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