It’s Strawberry season and we all know what that means…it’s Strawberry season!!!
Yesterday was a fun-filled day with many things on the agenda such as Strawberry picking. After a kayak jaunt in 93 degree weather. we ditched the picking and headed to The NC State Farmer’s Market instead! Despite the previous harsh Winter the berries were abundant and full of sweet, juicy flavor.
This recipe comes from Luby’s Cafeteria which is a dining staple in my home state of Texas and other surrounding parts. The recipe below is for two pies so you can cut in half or make one to share with a fellow strawberry fiend.
Cheers to Summer!
(2) 9 inch pies
4 cups water
3 cups granulated sugar
1 (3 ounce) package strawberry gelatin
1 1/2 cups cornstarch
2 tablespoons red food coloring
4 pints strawberries
(2) 9-inch baked pie crusts
sweetened whipped cream
1).For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin.
2).Bring to a boil, stirring occasionally.
3).In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth.
4).Add to saucepan, whisking constantly with a wire whisk.
5).Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. (I suggest stirring constantly).
6).Stir in food color.
7).Remove from heat and let stand at room temperature cool.
8)Do not refrigerate.
9).For pies, spread 1/4 cup glaze onto bottom of each pie shell.
10).In large bowl, combine strawberries and 2 cups of the glaze.
11).Mix gently to coat evenly.
12).Spoon half the mixture into each pie shell, arranging berries attractively.
13).Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon.
14).Refrigerate at least 2 hours.
15).Top with whipped cream.