strawberry pie Easter Style

Strawberry pie only lasts for 2 days.

I made one too far in advance and gave it to the neighbors on good Friday because the strawberry pie was not going to make it to Easter.

So I learned that you had to add more strawberries for the glaze and don't forget the lemon juice. So here is the modified recipe from Cook's that I made for Easter picnic that ended up even better at Auntie's house in SJ.

Makes one 9-inch pie, serving 8 to 10

To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.
Ingredients

Filling
4pints (about 3 pounds) fresh strawberries , gently rinsed and dried, hulled (see note)
3/4cup (5 1/4 ounces) sugar
2tablespoons cornstarch
1 1/2teaspoons Sure-Jell for low-sugar recipes (see note)
Generous pinch Table salt
1tablespoon juice from 1 lemon
1 recipe Baked Pie Shell (see related recipe)
Whipped Cream
1cup cold heavy cream
1tablespoon sugar

Instructions

1. FOR THE FILLING: Select one basket of misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 2 cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.

2. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.

3. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.?

Rdeally doesn't need the cream.. was going to go with canned stuff but left it on the counter at home in Merced!

4. FOR THE WHIPPED CREAM: Just before serving, beat cream and sugar with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 additional seconds. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, 30 to 60 seconds.

5. Cut pie into wedges. Serve with whipped cream.

Eat some fresh berries. We are lucky to have Hmong share crop strawberries from half of April to the the end of June.

: ) Pat