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    Strawberry Pie

    1 pint fresh strawberries, hulled and sliced

    2 cups chopped walnuts
    2 cups chopped walnuts

    Toss the strawberries with the sugar and cinnamon mixture in a medium-size mixing bowl and let it sit, covered, in the refrigerator overnight.

    Toast the walnuts in a skillet over a medium fire until the begin to brown.

    Preheat the oven to 400 degrees. Divide the strawberries between the pie shells and sprinkle the walnuts over the top of each. Place the pies in the oven for 5 minutes, then lower the oven temperature to 325 degrees and bake for 30 minutes. Let cool, then place in the refrigerator overnight, or for at least 6 hours, before serving.


    Strawberry Pie

    4 cups water
    3 cups granulated sugar
    1 (3 ounce) package strawberry gelatin mix
    1 1/2 cups cornstarch
    2 tablespoons red food coloring

    4 pints strawberries
    2 baked 9-inch pie shells
    sweetened whipped cream

    For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin. Bring to a boil, stirring occasionally.

    In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth. Add to saucepan, whisking constantly with a wire whisk. Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. Stir in food color. Remove from heat and let stand at room temperature cool. Do not refrigerate.

    For pies, spread 1/4 cup glaze onto bottom of each pie shell.

    In large bowl, combine strawberries and 2 cups of the glaze. Mix gently to coat evenly.

    Spoon half the mixture into each pie shell, arranging berries attractively. Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon.

    Refrigerate at least 2 hours. Top with whipped cream.

    2 9 inch pies



    1 9-inch pastry shell, baked

    4 cups fresh strawberries, hulled

    1 cup granulated sugar

    1/2 cup water

    3 Tbsp cornstarch

    1/4 tsp salt

    1 tsp butter

    1 cup whipped topping

    Arrange 2 cups fresh strawberries, hulled side down, in cooled baked pastry shell. Make a sauce with the remaining 2 cups of strawberries:

    chop berries and heat them in a saucepan with sugar, water, cornstarch and salt. Remove from heat when thickened and stir in butter. Wait for the sauce to cool and pour it over the strawberries in pastry shell.

    Chill for several hours.

    When you’re ready to serve, pipe, spoon or spread the whipped topping on top of the pie.

    Makes 1 pie


    White Chocolate Strawberry Pie

    1 9-inch pie crust
    1 2/3 cups milk
    1 teaspoon unflavored gelatin
    1 (3-ounce) package vanilla pudding and pie filling mix, not instant
    3/4 cup white vanilla chips
    1/2 pint whipping cream
    1 quart fresh strawberries
    3 tablespoons white vanilla chips
    2 teaspoons oil

    Heat oven to 450 F. Line pan with pie crust and bake 9 to 11 minutes or until
    lightly browned. Cool. Meanwhile, combine milk and gelatin in medium saucepan
    and mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat
    until mixture comes to a boil, stirring constantly. Remove from heat and let
    stand 5 minutes. Add cup vanilla chips to pudding mixture and stir occasionally
    until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour
    to cool.
    In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped
    cream into cooled pudding mixture. Fold in remaining whipping cream.
    Spoon pudding mixture into cooled baked pie shell; spread evenly. Remove stems of
    strawberries being careful to not cut berries. Place strawberries, pointed ends
    up, on filling, gently press into filling.
    In small saucepan heat 3 tablespoon vanilla chips and oil over low heat until
    melted, stirring constantly until smooth. Drizzle over strawberries.
    Refrigerate at least three hours or until serving time. Serves eight.

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