strawberry pie

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Andy found these strawberries being sold from the back of a truck in Salaya. He got four pounds of berries, enough to make these two pies. I used to make strawberry pies in the summer when we lived in Milwaukee. We’d go to the strawberry farm on Donges Bay Road and Swan Road to pick berries straight from the field. I’d make strawberry freezer jam, strawberry ice cream, and of course, strawberry pie! This pie’s bright garnet color is completely natural–no food coloring added.

Strawberry Pie (The Milwaukee Journal)
2 pounds of fresh strawberries, washed and hulled
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 2/3 cup digestive biscuits crumbs (can use graham crackers, of course)
1 1/2 teaspoons cinnamon
6 tablespoons unsalted butter, melted.

Remove a cupful of berries and mash them. Set aside with the juice.

Mix the crumbs with cinnamon in the pie pan. Add the melted butter and mix. Using the back of a fork, press the crumbs into the bottom and sides of the pan. Bake in a 350˚F/175˚C oven for 10 minutes. Take it out of the oven and set aside to cool.

In a saucepan, make the glaze. Mix the sugar and cornstarch. Add the water and the crushed berries and juice. Heat, stirring, on medium heat, until the mixture comes to a boil. Turn down the heat and continue stirring. The strawberry glaze will thicken, turning a deep ruby red that is translucent. Once it thickens, remove the glaze from the heat and let it cool to room temperature.

In the cooled crust, arrange the remaining berries. Don’t worry if there are spaces. The glaze will fill them in. Pour the cooled glaze on top, using a silicone spatula to spread the glaze around and fill up the spaces between the berries. Chill at least 2 hours before slicing.

Serve cold with whipped cream or crème fraîche, if desired

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