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My, My, Strawberry Pie

If local strawberries haven't appeared in your neck of the woods, sit tight — they're right around the corner. And although California and Florida provide us with some pretty good tasting strawberries year round, there's nothing quite like the taste and aroma of a locally grown, hand-picked strawberry. Whether you pick your own or not, definitely seek them out at a local farm stand. And here is a perfect use for local strawberries, which tend to be smaller and juicier — Fresh Strawberry Pie. The small berries nestle into one another and are held together by thickened strawberry juice, producing a pie that tastes, oddly enough, more like a strawberry than a strawberry itself.

jill melton

Experts in the Kitchen
Our resident food experts and editors, Jill Melton (left) and Candace Floyd.
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Fresh Strawberry Pie
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This is a perfect pie to make after a trip to the berry patch. Some of the berries are cooked down to make a glaze that is then drizzled over a mountain of fresh berries. Smaller berries work best for this pie, as they create little pockets for the glaze to run into, thus cementing the pie together. If you have big berries, cut them in half. This recipe is adapted from Jim Fobel's Old-Fashioned Baking Book: Recipes from an American Childhood (Lake Isle Press, 1995).

Ingredients

1 1/3 cups finely crushed vanilla wafers (about 42)
2 tablespoons sugar
1/2 teaspoon vanilla extract
5 tablespoons melted unsalted butter
8 cups hulled strawberries, divided
2 tablespoons water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Whipped cream (optional)

Instructions
1. Preheat oven to 350F. Combine wafer crumbs, sugar, vanilla and butter; press into a 9-inch pie dish. Bake for 10 minutes or until set and barely beginning to brown. Cool.
2. Quarter 2 cups strawberries and combine with 2 tablespoons water in a medium saucepan. Bring to a boil over high heat while mashing strawberries. Cook about 2 minutes or until very juicy. Push mashed berries through a sieve, pressing with a spoon and discarding solids that remain. Measure juice and add water to measure 1 cup.
3. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute or until translucent. Remove from heat and stir in vanilla.
4. Place 1/3 of the remaining berries in pie shell; drizzle with 1/3 of glaze. Repeat twice. Chill 2 hours or until set. Serve cold with whipped cream, if desired. Serves 8.

Nutritional Information
Per serving: 310 calories, 11g fat, 3g prot., 56g carbs., 7g fiber, 70mg sodium.




What is a "hulled strawberry"
In today's world of fast food, cooking terms like "dredge," "fold" and "hull" are a mystery to many. The "hull" is the outer covering of a fruit or seed — also called the husk. "To hull" is to prepare a food for eating by removing the outer covering or, as in the case of strawberries, the leafy portion at the top. For our online cooking dictionary on food terms and how to pronounce them, go to relishmag.com/cookcabulary

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THANK YOU for the lovely write-up in the March edition of Relish (on gluten-free eating). We've had folks call from all over the country, and tons of new customers locally as a result! Again, many thanks. — Jenny Teague, Soul Dog, Poughkeepsie, N.Y., 914-204-3768, souldog@teagues.net, www.souldog.biz

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