Aunt
Lorraine's Strawberry Pie
By FBWorld Team
This
Strawberry Pie, first made by Mia Sangiacomo Pucci's Aunt
Lorraine, is a winner . A simple dessert, it shines best
in the summer and early fall, when strawberries are in
season and readily available at local farms. Mia Sangiacomo
carries on many of her Aunt's traditions in the kitchen
and has gently adapted the original recipe.
Pie
Crust
Ingredients:
1 cup of Flour
1/2 cup of Butter
1/4 cup of Confection Sugar
Procedures:
1. Mix the above ingredients together
and press out into a pie dish.
2.
Bake at 350 degrees for 15 minutes.
3.
Set aside while preparing the filling.
Pie
Filling
Ingredients:
6 cups of Fresh Strawberries, (quartered lengthwise, divided
in half)
1/2 -1 cup Sugar
Pinch of Salt
3 tbls. Cornstarch
1 tbls. Lemon Juice (Alternatively substitute with Pinot
Noir)
Procedures:
1. Begin with the first 3 cups of sliced
strawberries and place into pie crust, gently spreading
around bottom of pie.
2.
To prepare the remaining pie filling, mash the remaining
2 cups of strawberries. In a saucepan combine the mashed
strawberries with 1/2 - 1 cup of sugar (depending on the
sweetness of strawberries), 3 tbls. of cornstarch and
1 tbls. of lemon juice or wine. Over medium heat simmer
gently, stirring continuously until the berries cook and
filling slightly thickens. Taste filling for desired sweetness
and adjust with sugar if needed. Remove from heat and
pour into pie crust covering the strawberries already
arranged in the crust. Gently spread the filling into
any gaps and smooth the top of the pie.
3.
Chill the pie 1-2 hours in the refrigerator prior to serving.
4.
Best served with fresh whipped cream.
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