This is for Ginny

/

It's Throwback Thursday and Ginny is making pie, so I'm reviving an old post from the old kitchen blog:-). Strawberries aren't yet ready where we usually pick them, so old pictures will do nicely this morning.

Sarahstrawberry

DSC_0175

 
DSC_0180
 
DSC_0181
DSC_0189
DSC_0190
DSC_0192

 

I  have an awesome pie recipe that works well with blueberries and even peaches (add a little cinnamon). Below, I tossed a few peaches in with the strawberries. I like to play with this recipe. It's forgiving and if it doesn't quite hold together, no one ever seems to mind.

Baked Pie Shell

1 quart fresh strawberries or blueberries

1/2 cup sugar

1/2 cup water (plus some extra for the cornstarch)

3 Tbsp cornstarch

1 Tbsp lemon juice

whipped cream

 

  • For strawberry pie, fill pie shell with 3 cups strawberries. (I slice them in half.)
  • Crush 1 cup berries in pot. Add sugar and water and bring to a boil. Remove from heat.
  • Mix cornstarch with a little cold water and whisk slowly into berry mixture. Cook until clear and thickened.
  • Remove from heat. Add lemon juice.
  • For strawberry pie, pour glaze over filled pie shell. For blueberry pie, pour 3 cups blueberries into glaze and stir until coated, then pour into pie shell.
  • Chill and serve with REAL whipped cream.

{The original recipe came from my friend Barbara who experimented further with fruit pies.}

Strawberry pie

Our two favorite farms are Hartland Orchard in Markham, Virginia and Homestead Farm (over the Potomac from Leesburg via ferry) in Poolesville, Maryland. 

I can hardly wait!