Well, I guess it is pie week. I didn’t mean it to be, but my husband had not made his mother’s strawberry pie recipe this summer. And, with summer rapidly fading, he wanted to go ahead and get this in.
My husband’s mother was German, and while the strawberries and glaze in this recipe will taste familiar, the crust may be new to you. It is thick and almost cake like, and completely delicious. The glaze is not her recipe, but one that I sort of cobbled together from several others. She used a purchased glaze that we cannot find, so feel free to purchase your favorite if you don’t want to make your own.
yield: serves 8
3 cups all-purpose flour
2 tsps. baking powder
1/4 tsp. salt
2 cups sugar
4 Tbsp. milk
1/2 cup (1 stick butter)
1 Tbsp. vanilla extract
1 lb. strawberries, sliced or halved
Strawberry Glaze (see recipe below)
Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. Pour onto a cutting board and shape into a round mound of flour. Cut butter into thin slices and arrange around the top. Put the sugar around the top over the butter. Create a well in the center and add milk, vanilla, and eggs. Mix together with you hands until it holds together. Press into the bottom of a 9 inch spring form pan. Bake for 35 or 40 minutes or until a pick inserted into the center comes out clean. Allow to cool completely in pan Top with strawberries and glaze and refrigerate.
1 cup strawberries, pureed (I puree mine in the food processor.)
3/4 cup sugar
2 Tbsps. cornstarch
3/4 cup cold water
Disolve cornstarch in water. In a medium sauce pan mix together all ingredients and cook over medium heat until boiling stirring constantly. Continue cooking and stirring until the mixture is thick and clear. Cool before glazing pie.