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Fresh Strawberry Pie

by on May 15, 2013

One of the things I love about Michigan in the summer is the amount of fresh fruit available. We have cherry festivals, peach festivals, blueberry festivals, but one of my fave things is Fresh Strawberry Pie. Of late my dear husband has taken to making these beauties and when the day is hot, you’ll only need the oven for a short time.

Crust

1 9-inch frozen pie follow directions for Baked Crust on package

Filling

3 pints (6 cups) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
4 to 5 drops red food color, if desired

Topping

1 cup sweetened whipped cream
Directions
In small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
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One Comment
  1. Wow, this is a great recipe. I like reading about what food means to us from different parts of the country. It makes a place unique.

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