Thanks again to the goodness of friends (love you Stan and Dorothy!) we picked another huge strawberry patch this week.
This time, though, it was the end of the season and the berries were much smaller and not as numerous.
They were, however, really tasty! 🙂
After picking, we followed tradition by taking some of the biggest and nicest berries, washing them and then dipping them first in sour cream then brown sugar.
Then the kids started hulling (it only took part if one movie this time!) while I made the crust for our fresh strawberry pie.
I hesitated to share this recipe since I thought everybody in the world had a fresh strawberry pie recipe. But I was wrong.
I discovered friends a few weeks ago who had never heard of it. Poor things.
So in their honor- here is one of our favorite summertime treats.
Fresh Strawberry Pie
1 – 9 inch baked pie crust
1 cup water
1 cup sugar
3 Tablespoons corn starch
2 Tablespoons white corn syrup
1 quart fresh strawberries
Combine water, sugar, corn starch, and corn syrup in a saucepan. Cook over medium heat until thickened. Remove from heat and add 1/4 cup of strawberry jello.
Cool, then add the strawberries and mix gently.
Pour into the baked and cooked pie shell. Refrigerate.
Serve with whipped cream.
You can get fancy with the strawberries and set them up nicely – but with five kids who don’t really care what it looks like as long as there’s a lot of it – I normally don’t take the time.
This is also delicious with fresh raspberries or fresh peaches. Just substitute the appropriate flavor of jello.
I’ve linked this post up at Foodie Friday at Designs by Gollum.