View Full Version : Fresh Strawberry Pie
06-20-2000, 01:19 PM
Can anyone tell what issue the recipe for Fresh Strawberry Pie is in, I can't find it anywhere. Thanks!
06-20-2000, 02:19 PM
April 2000. Let me know if you need it posted.
06-20-2000, 02:41 PM
To Grace...thanks for letting me know where the strawberry pie recipe is...I have the issue right here!
06-24-2000, 02:03 PM
Grace, I'd appreciate it if you could post the recipe. I just went strawberry picking this morning with the intention to make that recipe and I can't seem to locate that issue.
06-24-2000, 02:44 PM
MarieL...I don't think Grace would mind if I post for you.
* Exported from MasterCook *
Fresh Strawberry Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, -- melted
2 tablespoons sugar
1 teaspoon grated orange rind
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping -- thawed and divided
Preheat oven to 350 degrees.
To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.
To prepare filling, mash 2 cups strawberries with potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary) Discard pulp.
Combine 2/3 cup sugar and constarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute; stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).
CALORIES 285 (27% from fat); FAT 5g (sat 4.6g, mono 2.5g, poly 0.9g); PROTEIN 1.9g; CARB 52.2g; FIBER 3.5g; CHOL 16mg; IRON 1.2mg; SODIUM 146mg; CALC 42mg
"Cooking Light, April 2000 issue"
NOTES : This is an easy recipe to make when you have a bucket of freshly picked berries. And it seems that this pie tastes more like a strawberry than the berry itself. The berries used to make the glaze can be any size, as they're macerated and pureed. But the berries piled in the pie itself should be small---the smaller the better, in fact.
06-24-2000, 03:07 PM
Thanks Mamasue, you're right, I don't mind a bit!! I think when someone is eagerly awaiting a recipe, whoever gets there first is great!! It's Sat. afternoon right now, and I don't know when this request was made, but I haven't been on the computer for awhile, so I hope Marie didn't have to wait too long! Let me know how the pie turns out, by the way, as I've not made this one yet, and other people have posted that they like it....
Oh, now I see when it was posted, not that long ago, but well, it doesn't matter! Thanks again!!
[This message has been edited by Grace (edited 06-24-2000).]
06-25-2000, 08:54 AM
Thanks for the recipe. You both had great timing. I'm off to the grocery store for the wafers! I'll let you both know how it turns out.
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