Tracy's Strawberry Pie

Several years ago, my sister-in-law Tracy made a strawberry pie that I fell in love with.  She told me it was very simple, which is what I need.  Although I can bake a mean cupcake or a fabulous cookie, pies still elude me.  My pies come out with only 50% accuracy.

Well, this pie is easy and Lisa proof.  It starts with a ready made pie crust that you just thaw and bake.  Then if you can measure ingredients and slice strawberries you can make this pie. 

So when I was home in Buffalo a couple of weeks ago, I asked Tracy if she was making the pie anytime soon.  I've wanted to post this recipe since I started the blog, but I needed pictures.  Of course I could just make the pie and take my own photos, but then I would most likely consume the whole pie myself.  That would not be good for my waistline!

Tracy was not making the pie soon, so I immediately started thinking of an excuse to make it myself.  Enter in dinner with friends this evening.  We are grilling simple burgers and hot dogs, so I figured this would be a light refreshing ending to dinner.  I made the pie yesterday, took pictures for the blog, and of course sampled one piece. (I had to make sure it still tasted as I remembered ;o)

ingredients

ready made 9 inch frozen pie crust
4 C. strawberries
1/2 C. plus 2 T. sugar
3 T. cornstarch
1/2 C. cold water
1 T. butter
dash of salt
1 T. lemon juice

Thaw and bake pie crust according to package instructions.  Allow to cool completely.  Sort through berries, reserving about a dozen nice looking berries. 

Hull and slice the remaining berries and crush slightly. 

In a small bowl, dissolve cornstarch with the water.  Add cornstarch mixture with crushed berries and sugar in a medium stock pot.  Cook over low heat, stirring constantly until mixture thickens and becomes clear.

waiting to thicken

Add butter, salt, and lemon juice.  Stir until completely combined.  Allow to cool completely.

Slice the remaining strawberries in half.  Line the cooled crust with berries.  Pour cooled filling over strawberries and crust. 

Refrigerate and serve with whipped cream!

Strawberry Lemon Marmalade

Some people do their canning in the fall, I do mine all year.  Different times of the year, I do different things.  I am trying to figure out my end of the year school gifts, and decided to make some marmalade.  I will pair it with a home made Challah bread, but any bread or pound cake would be delicious with it. 

For Christmas, I received the Ball Canning Book that has over 400 recipes in it.  After thumbing through it, strawberry lemon marmalade jumped out at me.  This recipe is very similar to strawberry jam, but adding the lemon peel makes it a marmalade.  Also this is a "quick" marmalade and does use pectin to guarantee the setting stage.  I canned this for gifts, but you could make a big batch and store it the fridge too for several weeks.  Make sure to include an ingredient tag for the recipient, for any possible food allergies.

Of course I had to test out the batch. I enjoyed it on Challah bread, but it would also be delicious on toast or scones.  Happy marmalading!!!

recipe (yields about 6 half pints)

1/4 c. thinly sliced lemon peel (about 2 large lemons, just the peel not the pith)
4 c. crushed hulled strawberries (about 8 cups whole)
1 tbsp. lemon juice
1 package powder fruit pectin (1.75 oz)
6 c. granulated sugar

Prepare canner, jar, lids by sterilizing.  In a sauce pot, boil lemon peels with several cups of water for 5 minutes, drain liquid and set peels aside.  In a large bowl, hull and crush the strawberries (I used a potato masher).  Measure crushed strawberries in a liquid measuring cup to reach 4 cups.  Then combine lemon peel, strawberries, and pectin in a large pot. Stir until pectin is dissolved.  Bring to a boil, and add sugar all at once.  Return to a hard boil (boil that won't stir down) and boil for 5 minutes, stirring constantly.  Remove from heat and skim foam.  Ladle hot marmalade into prepared canning jars leaving 1/4" head space, remove air bubbles with non-metal utensil.  Wipe rims, add lid and ring.  Process for 10 minutes.  Allow to cool for 24 hours.

Stir constantly over high heat

Skim Foam

Finished Product

Wholesome Wednesday (Strawberry Nutella Snack)

About two years ago I discovered Nutella. I have always seen it in the grocery store, and have heard people talk about it. Then one day I was watching Food Network and one of the chefs was raving about it. I took the plunge and bought a small jar. I loved it and so did the boys. Now we buy the big economy size jar.

One of our favorite snacks is so simple and tastes so delightful.  I take graham crackers (low fat honey) and spread a thin amount of Nutella on them. Then all I do is top the crackers with sliced strawberries. It's light, and is a great end to a meal. It's my way of indulging in dessert without feeling too guilty.