Monday, October 30, 2006

Strawberry pie

I usually associate strawberry pie with summer, but really the best berries are picked at Farm Day, at the end of October...this year Dan and my mother picked enough berries for a pie!

Strawberry pie

The graham cracker crust turned out a bit thick, but not too bad. I brought the pie to a Fall Back BBQ, and it was a sweet finish to a delicious repast. Here is the recipe!

...Strawberry Pie...

1 1/2 c graham cracker crumbs (I used Trader Joe's Thick & Hearty Cinnamon Grahams)
1 c almonds
1 1/2 T lemon zest
1/3 c sugar
6 T butter (3/4 stick), melted and cooled

~ 6 baskets strawberries
1 c sugar
1/2 c water
3 T cornstarch

- Preheat oven to 350°F
- In a food processor, finely grind almonds with graham-cracker crumbs, sugar, and zest, then blend in butter
- Press mixture into 9" pie plate and bake until lightly browned, about 15 minutes
- Cool crust
- Mash strawberries to make one cup
- Heat mashed strawberries, sugar, water and cornstarch over low-medium heat, stirring constantly until thickened
- Cool sauce
- Arrange remaining strawberries in cooled crust, then top with cooled sauce
- Enjoy! (Especially good with whipped cream or vanilla ice cream...)


mariko said...

Holy cow, that looks so delicious! Cute pie pan, too!

snoopyjoanne said... WAS delicious! i'm so glad you made strawberry season last well into fall :)