April means that it’s officially strawberry season!
Yes, I’m excited about that.
I try my best to eat produce in season and from local sources if possible. I’m not a fanatic about it; when I first started this practice it was purely economical as buying this way tends to be much cheaper, but I was also pleasantly surprised to find that the local stuff usually tastes better. I gave in and indulged my strawberry cravings too early this year, buying some that spent way too much time on a truck, and my taste buds paid dearly for it.
So in honor of the return of this magical accessory fruit and the subject of this post, I’m sharing photos of the strawberry pie The Roommate convinced me to make last summer. It was my first attempt and quite a departure from my usual pies (apple, chocolate, chicken pot) but it tasted delicious.
Here’s how I did it: (from Allrecipes.com)
- 1 (9 inch) pie crust, baked
- 1 quart fresh strawberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 3/4 cup water
- 1/2 cup heavy whipping cream
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours [note: The Roommate could only wait about three] before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.