Monday Message - Recipe of the Week

 

Fresh Strawberry Pie 

 

 

Recipe By:  Carol Mergen, MS RD

 

Across California and across the country, gardeners gather strawberries at their peak of perfection. And there is no better way to showcase nature's bounty than in a strawberry pie. If you don't have your own strawberry patch, check out a u-pick patch or a farmers' market for the most flavorful berries.

 

Ingredients

1 (9-inch) baked pie crust
5 cups whole strawberries, washed and hulled (reserve 1 cup for glaze)
⅔ cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 cup nonfat whipped topping

 

Directions

1. Line the baked pie crust with select strawberries placed large end down.
2. For the glaze, crush the remaining 1 cup of strawberries with a fork or in a food processor or blender.
3. Combine the strawberries and sugar in a 2-quart saucepan. Slowly bring the mixture to a boil over medium heat; simmer 1 minute.
4. Mix ¾ cup cold water and the cornstarch until smooth; gradually add to the hot strawberry mixture. Bring to a boil; reduce heat and cook, stirring constantly, until the mixture thickens. Boil and stir for 1 minute. Remove from heat. Stir in the lemon juice; cool slightly.
5. Spoon the glaze over berries. Gently shake the pan to evenly distribute the glaze. Refrigerate for 2 hours.
6. Top each serving with whipped topping. Serve chilled.

 

CookingTip

You will need about 20 to 25 medium-size strawberries to place in the pan. Hull the strawberries (remove the green leaves and stem) just before using to keep them at their freshest.