Tuesday, April 16, 2013

Strawberry Pie

For many people strawberry pie is a summer staple, but here in Florida, spring is strawberry season!  And in our home, spring is officially strawberry pie season!  Over the last month, I've made six strawberry pies.  Yes, six, but I gave three of them to our neighbors.

Last year I focused on perfecting my one-crust, unbaked strawberry pie (recipe here).

And this year, I've mastered the two-crust, baked version.  OMGosh, it's as delicious as it is pretty!

Baked Strawberry Pie
2 9" unbaked pie crusts
1 1/4 cups white sugar
6 heaping tablespoons cornstarch
1/2 teaspoon cinnamon
4 cups strawberries, washed & dried, and cut into big bites
1 tablespoon butter, cut into small cubes

1. Mix together sugar, flour and cinnamon and pour over strawberries; very gently mix.
2. Pour mix into bottom pie crust and dot with butter.

3. Cover with top crust, cut slits into crust, seal and flute edges.
4. Preheat oven to 350 degrees.
5. Place pie into refrigerator for 30 minutes.
6. Bake pie for 30 minutes on the top rack of your oven, and with a cookie sheet to catch any drips.
7. Enjoy!

Hope you have a great day!


Betty Lou said...

Thank you for sharing your recipe, Cindy. I'll give it a try and remember you.

Corn in my Coffee-Pot said...

Mmmm...it looks delicious!
I'm gonna have to try this.
It is especially nice that you made them and gave them to your neighbors since you are moving...they'll remember it!

Mecky said...

That looks really good. I have strawberries in the fridge!! So tempting to use them for pie. But I will have to wait. I joined Weight Watchers and I am doing so bad right now. But oh that pie looks so good!!

Becky said...

I'll be right over!!!

CoriLynn said...

Can you ship one of those delicious pies to Northern California?? Yum!
Seriously, your pie looks beautiful!!! I can never get my crust so pretty! We are in apple country, so come the fall we have many an apple pie, strudel, cake...but now I'm going to have to try your amazing strawberry pie recipe!! Thank you for sharing!
~xoxo, CoriLynn