With Mother’s Day coming up this weekend, and looking at the remaining ingredients in my refrigerator that my children have yet to eat. I decided to make Strawberry Pie. This recipe came from Grandma Shirley. It has been adapted over the years to suit the tastes of those eating it. Now I said that the pie has been adapted, in making the pie today I had some pie crust in the refrigerator that I had previously frozen so I used that. Typically I make this with a graham cracker crust, but as I said I was using things up.
To me this pie signifies that spring is here and we can look forward to all the bounty that summer offers.
Ingredients:
1 pie crust, graham cracker or flaky crust your choice, baked and cooled to room temperature
1- 1/2 lbs Fresh strawberries, washed, hulled and cut in chunks
1/2 C Sugar
3 Tablespoons Corn starch
2 Tablespoons Karo syrup (light corn syrup)
1 C cold Water
3 Tablespoons of Strawberry flavored Jello powder
Assuming that you have already baked your crust and your strawberries are clean and cut. Add your strawberries to your crust.
If I have particularly, beautiful strawberries I will make this with whole berries artistically arranged that have been hulled. It is entirely up to you.
In a sauce pan combine the sugar, corn starch, Karo syrup and COLD water. Yes, the temperature of your water matters. Corn starch will blend with cold water and it will clump with warm or hot water. You don’t want lumps so use cold water. Bring this mixture to a boil while stirring.
As the mixture cooks it with thicken. Keep stirring while it boils.
After boiling for 5 minutes, remove from heat and add the Strawberry flavored Jello powder. Stir that in well so that the Jello dissolves.
Spoon the thickened syrup over the strawberries in the pie shell. Don’t just dump because it will all end up in one area rather than evenly distributed.
Allow the pie to chill in the refrigerator for 1-2 hours before serving. Typically we serve this with a healthy dollop of Whipped Cream.
Enjoy!
Timeless Kitchen 