STRAWBERRY PIE II
This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.
Provided by OKBEE
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Nutrition Facts : Calories 265 calories, Carbohydrate 41.9 g, Cholesterol 20.4 mg, Fat 10.9 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 109.3 mg, Sugar 29.4 g
SUMMER FRESH STRAWBERRY PIE
A spin on a favorite from Strawn's Eat Shop in Shreveport, Louisiana - best fresh fruit pies ever! Plan to share this strawberry pie - it's best within about 24 hours of making it - or put on your stretchy pants and eat the whole thing yourself. You may or may not be sorry.
Provided by Susanna1210
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
- Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
- Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
- Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 39.7 g, Cholesterol 38.9 mg, Fat 18.2 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 148.8 mg, Sugar 24.4 g
STRAWBERRY PINK LEMONADE WHOOPIE PIES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h45m
Yield 11 whoopie pies
Number Of Ingredients 10
Steps:
- For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
- While the cookies freeze, preheat the oven to 350 degrees F.
- Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
- For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
- Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!
STRAWBERRY CRUMB PIE
Provided by Emeril Lagasse
Time 3h30m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
- Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
- Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
- Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
- Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
- Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
STRAWBERRY-PLUM SUMMER PIE
I am definitely a pie person, and there is nothing like a fruit pie in the summer time. Stone fruits are so delicious, and berries complement them so well.
Provided by JackieOhNo
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place baking sheet on center oven rack. Preheat oven to 375 degrees.
- Fit single pie crust into a 9-inch pie pan.
- Mix fruit, 1 cup sugar, cornstarch and cinnamon; spoon into pie shell.
- Place remaining pie crust over fruit; flute edge. Cut slits and top and prick with fork to release steam. Brush on egg; sprinkle with remaining sugar.
- Bake on sheet 1 hour, 20 minutes or until bubbly. (If crust browns too quickly, shield with strips or pieces of aluminum foil.).
Nutrition Facts : Calories 489.8, Fat 18.6, SaturatedFat 5.8, Cholesterol 26.4, Sodium 354.2, Carbohydrate 78.5, Fiber 3.8, Sugar 42.9, Protein 4.5
OUR FAVORITE FRESH STRAWBERRY PIE
Steps:
- For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
- For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
OUR FAVORITE FRESH STRAWBERRY PIE
Steps:
- For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
- For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
STRAWBERRY PIE
Steps:
- In a large bowl, add the strawberries and 1/4 cup of the sugar and mix together. Let macerate for at least 30 minutes.
- Sprinkle 1/4 cup of the sugar on the bottom of the pie crust and pour the macerated strawberries on top. Pat down, so the berries come just to the edges. Sprinkle the remaining 1/4 cup sugar on top of the strawberries. Cover with whipped cream and use a spatula to smooth.
FRESH STRAWBERRY PIE
This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it's reminiscent of strawberry shortcake - but maybe even better.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
- Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
- Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
- Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 178 milligrams, Sugar 28 grams, TransFat 0 grams
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY-PLUM PIE
Tart raspberries and rich, sweet plums come together to make a stand-out filling in this fall-inspired pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer dough to a 9-inch pie plate, gently pressing dough into pan. Trim dough 1/2 inch larger than pan; tuck excess under, forming a thick, rolled crust. Chill.
- In a large bowl, combine plums, sugar, flour, and cornstarch; toss to combine. Add raspberries, and gently toss to combine. Transfer mixture to chilled crust. Dot with butter, and return to refrigerator.
- Roll out remaining disk of dough into a 10-by-12-inch rectangle, about 1/8 inch thick. Using a fluted pastry wheel, cut dough into twelve 3/4-inch-wide strips. Lightly brush lower third of each strip with water. Place strips on top of fruit, and weave a lattice. Trim edges flush with pie pan, and gently press to seal. Chill pie 20 minutes more.
- Place pie on baking sheet; bake until crust begins to turn brown, about 20 minutes. Reduce heat to 375 degrees, and bake until crust is brown and fruit is bubbling, 40 to 50 minutes. Transfer to a wire rack to cool. Serve.
FRESH STRAWBERRY PIE I
Delicious pies made with fresh strawberries. Top with whipped cream if you like.
Provided by Janice Papola
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g
LIGHT STRAWBERRY PIE
People rave about this luscious strawberry pie. Best of all, it's a low-sugar sensation that you won't feel guilty eating. -Lou Wright, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY FRUITED PIE
Use a batch of fresh strawberries in a luscious, low-fat way. Topped with a cool dollop, one sweet bite makes chilly weather a mere memory.
Provided by My Food and Family
Categories Superfood Recipes
Time 4h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 30 min. or until slightly thickened.
- Stir in berries. Pour into 9-inch pie plate sprayed with cooking spray. Sprinkle crumbs around edge of pie.
- Refrigerate 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 50, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
STRAWBERRY CREAM PIE
I found this recipe in a very old cookbook and made it for a family picnic. The pie was gone in no time. It's a perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.
Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 292mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH STRAWBERRY PIE
From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.
Provided by LonghornMama
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
- Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
- Top with whipped cream. Chill.
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