Strawberry Pie

1-Strawberry Upside Down Meringue Pie

This pie has meringue under the filling. Makes a 9″ pie

Ingredients

2 egg whites, at room temperature

1/ 2 tsp. vinegar

1/ 4 tsp. salt

1/ 3 cup plus 1/ 4 cup granulated sugar

9″ pie crust, baked and cooled

2 cups fresh sliced strawberries

1 tbs. cornstarch

1/ 2 cup cold water

1 cup whipped cream

Directions

Preheat the oven to 325 °. In a mixing bowl, add the egg whites, vinegar and salt. Using a mixer on medium speed, beat the egg whites until soft peaks form. Continue mixing and slowly add 1/ 3 cup granulated sugar. Beat until the egg whites reach stiff peaks. Spoon the meringue in the baked pie shell on the bottom and up the sides. Bake for 12 minutes. Cool the meringue completely before adding the remaining ingredients.

In a sauce pan over low heat, mash 1/ 2 cup strawberries. Add 1/ 4 cup granulated sugar and stir until the sugar is well combined with the strawberries. In a small bowl, add the cornstarch and cold water. Stir until well combined. Pour the cornstarch mixture into the sauce pan. Stir constantly and cook until the glaze thickens, bubbles and turns clear. Remove the pan from the heat and stir in the remaining strawberries. Cool the strawberries to room temperature. Spread the strawberries and glaze over the meringue in the pie pan. Chill for 3 hours or until the pie is set.

Before serving spread the whipped cream over the top of the pie.

2-Strawberry Satin Pie

Makes a 9″ pie

Ingredients

9″ pie crust, baked and cooled

1/ 2 cup sliced almonds, toasted

3 cups fresh strawberries, halved

3/ 4 cup granulated sugar

2 tsp. cornstarch

1/ 2 cup water

3 tbs. cornstarch

3 tbs. all purpose flour

1/ 2 tsp. salt

2 cups whole milk

1 egg, beaten

1/ 2 cup whipping cream

1 tsp. vanilla extract

Directions

In a sauce pan over medium low heat, add 1/ 2 cup granulated sugar, 3 tablespoons cornstarch, all purpose flour and salt. Stir until well combined. Add the milk and stir constantly until the mixture thickens and boils. Reduce the heat to low.

In a small bowl, add the egg and 3 tablespoons of the sauce pan mixture. Mix until well combined. Add the egg mixture to the sauce pan. Cook until the mixture comes to a full boil again. Remove the pan from the heat and cool completely.

When the sauce pan filling is chilled, you need to prepare the whipped cream. In a mixing bowl, add the whipping cream and vanilla extract. Whip the cream using a mixer on medium speed about 2-3 minutes or until stiff peaks form. Fold the whipped cream into the sauce pan mixture.

While you are waiting for the filling to chill, make the strawberries. In a sauce pan over low heat, add 1/ 2 cup strawberries and the water. Using a fork or a potato masher, mash the strawberries. Cook the strawberries for 2 minutes. Add 1/ 4 cup granulated sugar and 2 teaspoons cornstarch. Stir constantly and cook until the sauce thickens and boils. Remove the pan from the heat and cool for 10 minutes. The mixture should be thick and clear when ready.

Sprinkle the almonds in the bottom of the pie crust. Spread the sauce pan with the whipped cream mixture over the almonds. Place the remaining strawberries over the filling. Spoon the crushed strawberry mixture over the pie. Chill for 2 hours before serving.

3-Strawberry Pear Glazed Pie

Makes a 9″ pie

Ingredients

29 oz. can pear halves

10 oz. pkg. frozen strawberries, thawed

9″ baked and cooled pie crust

2 tbs. cornstarch

1/ 4 cup currant jelly

Directions

Drain pears and the strawberries but reserve all the liquids from the fruits. You need 1 cup liquid. Add water if needed to make 1 cup. In a sauce pan over medium low heat, add the fruit liquid, cornstarch and currant jelly. Stir constantly and cook until the mixture thickens and boils. Remove the pan from the heat.

Slice the pears and place them in the pie shell. Place the strawberries in the pie shell. Spoon the syrup from the sauce pan over the fruit. Chill the pie for 1 hour before serving.

Serve with whipped cream if desired.

4-Strawberry Apricot Pie

Makes a 9″ pie

Ingredients

Pie dough for single crust pie

30 oz. can apricot halves

1/ 4 cup granulated sugar

1/ 2 tsp. salt

1/ 4 cup cornstarch

1 tsp. lemon juice

4 cups fresh strawberries, halved

2 cups whipped cream

Directions

Preheat the oven to 425 °. Roll out the pie dough to a 12″ circle. Place the pie crust in a 9″ pie pan. Trim and flute the edges as desired. Prick the bottom of the pie crust with a fork to prevent the crust from rising. Bake the pie for 12-15 minutes or until the crust is golden brown. Cool the pie crust before using.

Drain the apricots but reserve the syrup. You need 1/ 2 cup syrup. If you do not have enough syrup, add water to make 1/ 2 cup syrup. Set the syrup aside for now.

Place the apricots in a blender. Blend until the apricots are pureed. In a sauce pan over medium low heat, add the apricot puree, granulated sugar, 1/ 4 cup reserved apricot syrup, salt and the cornstarch. Stir constantly and cook until the glaze thickens and bubbles. Remove the pan from the heat and stir in the lemon juice. Cool the glaze for 30 minutes at room temperature. Add 2 tablespoons of the apricot mixture from the sauce pan to the remaining 1/ 4 cup reserved apricot syrup. Set aside for the moment.

Add 2 cups strawberries to the remaining apricot mixture in the sauce pan. Spoon the filling into the baked and cooled pie crust. Arrange the remaining strawberries over the top of the pie. Spoon the reserved 1/ 4 cup apricot syrup over the pie. Cool the pie for 30 minutes in the refrigerator or until the pie is set. Spread the whipped cream over the pie and serve.

 

 

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