Pie Love. The theme for Recipe ReDux this month. Pie. I LOVE it. It’s hands down my favorite dessert. I could eat pie weekly, it doesn’t matter what kind. Whether it’s a fruit pie or a savory pie, dish it on up. Every once in a while, I take a look at my old church cookbooks, usually from my hometown church. Yet, any small town church probably at one time had a cookbook. You can find them pretty much anywhere…garage sales, estate sales, flea markets and antique stores. These church cookbooks are often full of the best recipes (who would want to submit a bad one and be known as “that lady”?) and the highest page count is always found in the dessert section. From Rhubarb Cake to Strawberry Pretzel Dessert to Peanut Butter Silk Pie to Banana Bars…it seems there isn’t a bad recipe in these cookbooks!
So when we stopped recently at a strawberry stand and picked up a flat of strawberries, I knew which recipe I had to make.
Homemade Strawberry Pie
It’s my mom’s recipe…
There’s nothing like a home grown strawberry. I grew up going to the strawberry patch every year (thanks mom!), picking hundreds of berries (and likely eating that many too), I can remember my pink stained fingers and sticky, strawberry-stained chin as evidence of the berries I had eaten.
Buying a whole flat of strawberries means you have a lot of strawberries. Enough to make six jars of strawberry jam, Strawberry French Toast (breakfast in bed for my hubby), Strawberry Pie (a Father’s Day treat) and we still had some left for eating straight from the box.
While we celebrated Father’s Day with a piece of Homemade Strawberry Pie for lunch, I’m thinking I need to get my daily dose of vitamin C again later this evening with another piece. There’s four pieces left in the frig!
Homemade Strawberry Pie
- 1 cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 1 cup water
- 1 package (3 oz) strawberry gelatin
- 4-6 cups fresh sliced strawberries
- 1 baked (9-inch) pie shell
- Blend sugar, cornstarch and salt in a saucepan. Add water. Continuously stir while bringing mixture to a boil. Boil for one minute until thickened.
- Remove from heat and add strawberry gelatin. Let cool.
- Arrange strawberries in pie shell and pour glaze over berries.
- Chill for 3 to 4 hours. Top with whipped cream.
What’s your favorite church cookbook recipe? Share in the comments!
And for a list of strawberry patches in your area, check out Local Harvest.
There are more pie recipes below – be sure to check them out!