In the early 1970′s in North Carolina about this time of year, my parents and I would jump into the station wagon (I always went to the back of the station wagon; the “way back.” It was my domain in those days, along with a doll and a couple of Barbies) and head over to a strawberry-picking patch for the morning.
I have mentioned this to you before, I think. It’s a happy memory from my childhood that I love to look back upon, and it’s easy to do so this time of year, when fragrant strawberries are filling the crates at all the grocery stores.
Apparently little preschool Steph loved strawberries so much that I’d eat more of them than I’d place in the buckets! I found this photographer’s page on which she shares photos from a day that she took her little boy to a local strawberry field. It’s near Charlotte! It’s been in operation since 1965! I wonder if it’s the same one I went to as a little preschooler in the 1970′s? Could be; regardless, here’s a link to her site with some really adorable pictures of her little one enjoying strawberries as much as I apparently did.
Recently I have been looking for a recipe for strawberry pie to make for my family and to share with you. As I searched, I found that Christy Jordan, whose blog is called Southern Plate, shared this recipe some time ago. It’s a copycat recipe for Shoney’s strawberry pie. Remember that pie? We don’t have any Shoney’s restaurants near us anymore, and this pie is the one thing that we have missed about that family-style diner. Now, because of dear Christy, we can again enjoy this pie which really couldn’t be easier to make! Thanks, Christy!
Fresh Strawberry Pie
- 1 C sugar
- 1 C Water
- 3 T strawberry gelatin mix
- 1 Pint Fresh Strawberries
- 3 Heaping Tablespoons Cornstarch
- 1 pie crust, cooked and cooled
Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream.
Now, I made my own whipped cream, because it’s so easy to do and is far superior to a tub of whipped oils that “sort of tastes like whipped cream.” No names mentioned.
All you have to do to make whipped cream is buy a pint of heavy whipping cream, and chill a bowl and the whisk attachment of your mixer in the freezer for a few minutes. Then, add a cup of the cream to the chilled bowl, and begin whipping it at high speed. Gently sprinkle in a bit of sugar (just a tablespoon will do), a bit at a time while you’re whipping the cream. You can also add 1/2 tsp of vanilla extract if you’d like, a little at a time. When it looks like whipped cream, stop, because if you keep going, you’ll have butter! I love butter, but not on a strawberry pie.
If you’re not up for it, just grab a can of Reddi-Whip, as it’s actually made of cream, not chemicals and oils.
That’s just my opinion! Either way, you put that whipped cream on top of this pie and you’ll see what I mean; it’s as good as taking a bite of a fresh, juicy strawberry in the middle of a warm strawberry patch in 1970. Enjoy!