strawberry pie with graham cracker crust

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The glaze of this strawberry pie really is that ruby-jewel color! There is absolutely no food dye in this pie glaze, and the photograph is not photoshopped. I used to make this pie in the summer-time in Milwaukee, a long time ago when it was a two-newspaper town! So it brings back memories of college days, of friends and neighbors, and the children when they were babies.  So when I saw imported strawberries on sale for the unbelievable price of Baht 59 (US$1.60) per pint, well…As they say, food is memories.

Strawberry Pie with Graham Cracker Crust (adapted from: The Milwaukee Journal)

1 1/2 quarts strawberries, hulled and drained
1 cup sugar
3 -4 tablespoons cornstarch
1/2 cup water

9” graham cracker crust
1 2/3 cup graham cracker crumbs
1 1/2 tsp cinnamon
6 tbl melted butter.

Make the crust: Pat crumbs into a pie pan and bake 10 minutes at 350 until golden brown. Cool thoroughly.

Crush 1 cup strawberries. Combine sugar and cornstarch in a small saucepan. Stir in water and crushed berries. Cook over medium heat, stirring to boil. Reduce to low heat for 2 minutes. Mixture should be thick and translucent. Set aside to cool.

Place whole berries in pie shell, reserving the best for the top. Pour cooled glaze evenly over the strawberries. Chill for 2 hours at least. Serve with whipped cream or crème fraîche, if desired.

Crème Fraîche
1 1/2 cups whipping cream
1/2 cup sour cream or Greek Style yogurt
2 tablespoons sugar

Whipped Cream
1 1/2 cups whipping cream
2 tablespoons sugar

Whip all ingredients until stiff peaks form.

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