It’s berry season and this mouthwatering recipe will be one you whip together with each harvest from your home garden this Summer! This week on Spade to Spoon Janet Cassidy shared a delicious and super easy to make Strawberry Pie recipe. The presentation helps those who want to grow their own learn how and also inspired those who do grow with recipes and preserving tips. You’ll have to bookmark this page or print the recipe because it’s a classic. Be sure to tell your friends by sharing on social links below!
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6 c fresh strawberries
3/4 cup sugar
3 Tbsp cornstarch
3-4 drops red food coloring (optional)
1 9-inch baked pie shell
Crush 1 cup of berries. Add 1 cup water.
Bring to a boil and simmer 2 minutes.
Sieve mixture reserving liquid.
In a saucepan combine sugar and cornstarch. Stir in strawberry liquid. Bring to boil over medium heat, stirring constantly.
Cook until thickened and clear.
Remove from heat and stir in food coloring.
Spread about 1/4 cup glaze over bottom and sides of baked crust.
Arrange half of berries, stem side down in crust.
Spoon half of remaining glaze over berries. covering each berry.
Arrange remaining berries, stem side down atop first layer.
Cover each berry with remaining glaze.
Chill 3-4 hours.
Top with whipped cream.
Be sure to come back for more great recipes! BrenHaas.com
Recipe and photo credit : Certified Master Food Preserver and cooking instructor Janet Cassidy
Whipping Cream Recipe
Whip Cream is easy to whip up in a jiffy! Below is a quick demo from a live stream I did in Janet Cassidy’s kitchen back in Autumn for #CanningLive.
I love strawberries and we enjoy them most of the summer months from our home garden thanks to great varieties that are available. I would love to hear from you with what you love to create with your fresh strawberries. Please connect by commenting in the space below.