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Re: Fresh Strawberry Pie


Bless you Cathy! 
A

Andrea
Beaufort, SC Zone 8b
raider843@earthlink.net


> [Original Message]
> From: Cathy Carpenter <cathy.c@insightbb.com>
> To: <gardenchat@hort.net>
> Date: 3/23/2006 4:44:50 PM
> Subject: Re: [CHAT] Fresh Strawberry Pie
>
> The key is to not use that horrible "glaze" you find in jars in the  
> supermarket!
>
> Fresh Strawberry Pie
>
> Bake your favorite crust. 9 - 10 inch, deep dish. (I like a classic  
> pastry crust, but some use graham cracker.)
>
> 6+ cups of whole strawberries, rinsed, hulled, and dried. If very  
> large, cut in half.
> 	Reserve enough of the berries (around 4cups) to generously fill your  
> pie, and set aside.
> 	Puree the remaining berries  (2 cups) in a blender.
> Place
> 1 cup sugar
> 1/4 cup cornstarch
> 1/8 t salt
> in a saucepan and
> Wisk in
> 1/2 cup water
> Stir in
> pureed berries
> 2T fresh lemon juice
> 2T butter, in small pieces
>
> Cook, on medium high heat, stirring constantly until cornstarch  
> thickens the sauce. Remove from heat.
> Place half the reserved berries in your crust, pour half the hot  
> sauce over them, distributing as evenly as possible. Then place the  
> second half of the berries on top,
> and pour the remaining sauce on. Refrigerate at least 4 hours to set.  
> Serve with whipped cream for the full experience. Best the day it is  
> made, but no one has ever complained about eating the leftovers a day  
> or two later!
>
> Bon appetite!
> Cathy, west central IL, z5b
>
> On Mar 22, 2006, at 6:44 PM, raider843@earthlink.net wrote:
>
> > STOP IT! I haven't had that in literally years, but now I want some.
> > Wouldn't even begin to know how to make it.
> > A
> >
> > Andrea
> > Beaufort, SC Zone 8b
> > raider843@earthlink.net
> >
> >
> >> [Original Message]
> >> From: Cathy Carpenter <cathy.c@insightbb.com>
> >> To: <gardenchat@hort.net>
> >> Date: 3/22/2006 5:20:34 PM
> >> Subject: Re: [CHAT] link to tomato story
> >>
> >> Fresh strawberry pie with tons of real whipped cream!
> >>
> >> Cathy, west central IL, z5b
> >
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