May 18, 2017

STRAWBERRY PIE



After playing golf on lady's day, I was on my way to the grocery store, and there was a man selling strawberries at the four-way stop in town, which sees a lot of traffic.

I pulled in and bought two quarts of berries and made this Lattice Work Strawberry Pie.


Isn't it pretty and rustic looking?  Just like grandma used to make!


You can see the strawberries peaking out and the juice running through the pie.

This pie was very juicy.  So much so, that I had to eat it with a spoon like strawberry shortcake, but who cares?


One of the many wonderful things about where I live is we have an abundance of locally grown fruit and vegetables.

I love going to the many Farmer's Markets in southern Illinois and southeast Missouri.


When Cudjoe was a boy, his parents planted and sold strawberries.  They farmed approximately one acre of strawberries.  He had to cultivate, fertilize and put straw on them.  

His dad was a fruit broker, and they had farmhands pick and pack the berries, and then they were shipped to the Chicago Market.


I'm always a little sad that strawberry season is a rather short season here.


But, boy, do we enjoy them while they last!


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Strawberry Pie

1 quart of strawberries, capped, cut in half and rinsed in a colander
1 cup of sugar
1/4 cup of cornstarch
1 pinch of salt
2 tablespoons of fresh lemon juice

2 refrigerated pie crusts

1 egg, beaten
sugar for sprinkling on top of pie

Place one of the pie crusts in the bottom of a glass pie plate.  Prick bottom and sides with a  fork.

Stir together strawberries, sugar, cornstarch, salt and lemon juice.  Let this set for 10 minutes.

Pour into pie shell.  Cut second pie crust into strips and make a lattice work on top of the pie.

Brush the beaten egg on top of pie crust strips and sprinkle with sugar.

Bake at 400 degrees F for 10 minutes.  Lower oven temperature to 350 degrees F and bake for 30 minutes more.

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