I made a couple of new pies last weekend, but it was another week where I was running around like a chicken with its head cut off! The good news is that blind tennis camp was a success, Miss G.’s brake lights are now working,and Coco and Mr. D. had a great week at Vacation Bible School. The bad news is that the kitchen is still a mess, the flower beds are overflowing with dandelions and I can not, for the life of me, find the top of my desk. But, I guess that is nothing new…..Goal for week: kitchen island with nothing on it.
Well, anyways, back to the pies…This first one, Strawn’s Eat Shop Strawberry Glazed Pie, is a recipe from Strawn’s Eat Shop in Shreveport, Louisiana that was printed in Southern Living. I love Southern Living. This is a glazed Strawberry Pie and is different from the others I have made in that the glaze is rather custard-y. Mr. D, said this pie was “really, really good”. It was good, but it didn’t set up for me very well – I would have preferred a stiffer congealment factor. I think I should have let it chill longer. Because of the congealment issue, a pretty picture was not to be had. Thus, the picture of Coco eating it instead. The second one, a fabulously classic strawberry rhubarb pie will be posted tomorrow.
Strawns Strawberry Glazed Pie
- 1 prebaked pie shell
- 5-6 cups fresh strawberries, sliced into big chunks
- 1 1/3 cups sugar
- 1 1/4 cups/ 3 T. whole milk (I used half and half)
- 2 T. butter
- 1/3 cup corn starch
- 4 whole eggs, whisked together
- 1-2 drops red food coloring
- 2 cups whipping cream
- 1 t. vanilla
- 2 t. sugar
- Mix sugar, 1 1/4 cups milk, and butter until sugar dissolves.
- Mix cornstarch in a separate bowl with 3 T. milk (I had to use a little more milk than this.)
- Add cornstarch mixture to the sugar mixture and cook in a double boiler for 8-10 minutes, stirring constantly.
- Add eggs, cook 2-4 more minutes stirring constantly.
- Remove from heat and keep beating out lumps if necessary (it was not for me).
- Add food coloring and cool for 30 minutes on the counter and 2 hours in the refrigerator.
- Spread glaze on bottom of piecrust and top with strawberries. (I prefer mine mixed together)
- Beat the whipping cream stiff and add vanilla and sugar.
- Spread the whipped cream over the top of the pie.