Thursday, July 1, 2010

Mama Fierce's Strawberry Pie

Remember how we promised to post some mom recipes after Mother's Day?  And then how we didn't post a single thing, nothing, for two entire weeks?  Well, I'm blaming that on my sister, but I can tell you that it was worth the wait. 
Mama Fierce makes a mean strawberry pie.  Now, I know, some people may object to this version, maybe they think its too Sandra-Lee-ish.  I don't care what they say.  I don't like mushy strawberries in my pie.  I always think they're past their prime, and  I don't like to eat mushy, slippery, soggy things.  Now, its not that I won't eat it (a true Fierce only likes two kinds of pie: hot and cold).  I absolutely will.  But when I think of a summer pie, a perfect representation of the fruit at its peak, I go for this version.  You don't even have to turn on the oven: its summer; leave it off. 
The recipe couldn't be simpler.  It entails cutting the strawberries, arranging them attractively, and pouring jello over top.  But you know what?  It is fabulous.  It tastes like the early days of summer.  There are still a few left, so get to it!

Mom's Strawberry Pie

probably clipped from a newspaper when we were little

One Graham Cracker crust (melt some butter, mix it with some graham crackers, you know the drill)
2 pounds strawberries, hulled and halved
2/3-3/4 cup sugar
2 Tablespoons cornstarch
1 1/4 cup water
1-3oz package strawberry jello

Arrange strawberries attractively in the pie shell.

In a medium pot, bring water to boiling. Add sugar and cornstarch and stir until completely dissolved. Let boil until slightly thickened, about 2 minutes. Remove from heat and stir in jello mix. Pour over strawberries. Let chill until set, about 5 hours. Serve with whipped cream.

1 comment:

  1. I have a problem with solid things in jello. It's the reason I don't make half the French recipes I find. Calf hoof and leeks? Nothanks.