Daughter and the BRG and I picked berries this morning at a nearby
orchard and berry farm. Between us we had maybe 11 pounds. Small
Child did a good enough job, Beck was awesome.

We came home and commenced to Strawberry Jam 101. Beck did most of the
actual task. She wasn't paying attention to sugar sploops, though, and
got a small and nasty burn on the inside of her arm. She'll live.

We made 9 jars of delicious strawberry jam, properly processed for shelf
storage. I don't hold out any illusion that she'll ever do this again
without my help, but that's okay. She's learned to put on a turkey
dinner without my help so maybe there IS hope for her to learn to make
jam.

We used more berries for a fresh berry pie for dessert after tonight's
supper (pulled pork sandwiches with a couple fixin's).

This recipe is from my late sister, Anna Banana The Strawberry Queen and
Former Drugstore Lady.

===============
Strawberry Pie Glacé

INGREDIENTS:

1 quart art fresh strawberries, stemmed and rinsed
3/4 cup water
1 cup sugar
3 tablespoons cornstarch
9" baked pie shell
whipped cream

METHOD:

Reserve 3 cups whole berries and set aside.

Mash 1 cup berries and simmer with water for 2 minutes. Combine sugar
and cornstarch, add to simmered berries and cook until thickened and
clear. Cool.

(Note, I had 1/2 cup of strawberry juice that made up part of the water
measure.)

Place whole berries in pie shell; pour berry glacé over top and chill
for an hour or so. (May also gently fold the glacé into the whole
berries before pouring into pie shell.)

Serve slices topped with whipped cream.

SERVINGS: 6
SOURCE: Anne Reynolds, 1969

6/28/08 The glaze was a titch thin and I don't know if I didn't cook it
long enough after it became clear or what but I'm not sure I want to add
more cornstarch to the mixture. I'd hate for it to be thick and gloppy.
===============

Oink. They left for local friends for a couple nights and I sent a
piece with Beck for her friend Christy. I told Rob the rest of the pie
wouldn't hold well if we tried to keep it overnight. He didn't want any
more, so I ate it. (Yeah, I used whipped cream and not a non-dairy
whipped topping that leaves a coating on the roof of your mouth.)
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

"Melba's Jammin'" > ha scritto nel messaggio
...
> Daughter and the BRG and I picked berries this morning at a nearby
> orchard and berry farm. Between us we had maybe 11 pounds. Small
> Child did a good enough job, Beck was awesome.
>
> We came home and commenced to Strawberry Jam 101. Beck did most of the
> actual task. She wasn't paying attention to sugar sploops, though, and
> got a small and nasty burn on the inside of her arm. She'll live.
>
> We made 9 jars of delicious strawberry jam, properly processed for shelf
> storage. I don't hold out any illusion that she'll ever do this again
> without my help, but that's okay. She's learned to put on a turkey
> dinner without my help so maybe there IS hope for her to learn to make
> jam.
>
> We used more berries for a fresh berry pie for dessert after tonight's
> supper (pulled pork sandwiches with a couple fixin's).
>
> This recipe is from my late sister, Anna Banana The Strawberry Queen and
> Former Drugstore Lady.
>
> ===============
> Strawberry Pie Glacé
>
> INGREDIENTS:
>
> 1 quart art fresh strawberries, stemmed and rinsed
> 3/4 cup water
> 1 cup sugar
> 3 tablespoons cornstarch
> 9" baked pie shell
> whipped cream
>
> METHOD:
>
> Reserve 3 cups whole berries and set aside.
>
> Mash 1 cup berries and simmer with water for 2 minutes. Combine sugar
> and cornstarch, add to simmered berries and cook until thickened and
> clear. Cool.
>
> (Note, I had 1/2 cup of strawberry juice that made up part of the water
> measure.)
>
> Place whole berries in pie shell; pour berry glacé over top and chill
> for an hour or so. (May also gently fold the glacé into the whole
> berries before pouring into pie shell.)
>
> Serve slices topped with whipped cream.
>
> SERVINGS: 6
> SOURCE: Anne Reynolds, 1969
>
> 6/28/08 The glaze was a titch thin and I don't know if I didn't cook it
> long enough after it became clear or what but I'm not sure I want to add
> more cornstarch to the mixture. I'd hate for it to be thick and gloppy.
> ===============
>
Love it and make it also of bing cgerries. But I spread the blind baked
pastry with cream cheese before filling. It's delicious and keeps the crust
crisp even if you don't oink the whole pie at a sitting.

Melba's Jammin' wrote:
> Daughter and the BRG and I picked berries this morning at a nearby
> orchard and berry farm. Between us we had maybe 11 pounds. Small
> Child did a good enough job, Beck was awesome.
>
> We came home and commenced to Strawberry Jam 101. Beck did most of the
> actual task. She wasn't paying attention to sugar sploops, though, and
> got a small and nasty burn on the inside of her arm. She'll live.
>
> We made 9 jars of delicious strawberry jam, properly processed for shelf
> storage. I don't hold out any illusion that she'll ever do this again
> without my help, but that's okay. She's learned to put on a turkey
> dinner without my help so maybe there IS hope for her to learn to make
> jam.
>
> We used more berries for a fresh berry pie for dessert after tonight's
> supper (pulled pork sandwiches with a couple fixin's).
>
> This recipe is from my late sister, Anna Banana The Strawberry Queen and
> Former Drugstore Lady.
>
> ===============
> Strawberry Pie Glacé
>
> INGREDIENTS:
>
> 1 quart art fresh strawberries, stemmed and rinsed
> 3/4 cup water
> 1 cup sugar
> 3 tablespoons cornstarch
> 9" baked pie shell
> whipped cream
>
> METHOD:
>
> Reserve 3 cups whole berries and set aside.
>
> Mash 1 cup berries and simmer with water for 2 minutes. Combine sugar
> and cornstarch, add to simmered berries and cook until thickened and
> clear. Cool.
>
> (Note, I had 1/2 cup of strawberry juice that made up part of the water
> measure.)
>
> Place whole berries in pie shell; pour berry glacé over top and chill
> for an hour or so. (May also gently fold the glacé into the whole
> berries before pouring into pie shell.)
>
> Serve slices topped with whipped cream.
>
> SERVINGS: 6
> SOURCE: Anne Reynolds, 1969
>
> 6/28/08 The glaze was a titch thin and I don't know if I didn't cook it
> long enough after it became clear or what but I'm not sure I want to add
> more cornstarch to the mixture. I'd hate for it to be thick and gloppy.
> ===============
>
> Oink. They left for local friends for a couple nights and I sent a
> piece with Beck for her friend Christy. I told Rob the rest of the pie
> wouldn't hold well if we tried to keep it overnight. He didn't want any
> more, so I ate it. (Yeah, I used whipped cream and not a non-dairy
> whipped topping that leaves a coating on the roof of your mouth.)

Here's your solution. Note this very tnt recipe is almost exactly
the same, but it contains no water! It is strawberry season here
in New England, so I should be making this NOW!

Fresh Strawberry Pie

Bake a 9-inch pie shell. Let it cool.

Corral 1 quart of handsome strawberries. Wash, dry, and hull
them. Put the best-looking, moderately-matched ones point-side up
(single layer) in the pie shell. Mash the rest and add 1 cup
sugar mixed with 3 Tbsps cornstarch (use less if the berries
aren’t particularly juicy). Cook until thickened and clear. Cool
a little, then pour evenly over the berries already in the shell.
Serve topped with slightly sweetened whipped cream.

--
Jean B.

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
> ...
> > Daughter and the BRG and I picked berries this morning at a nearby
> > orchard and berry farm. Between us we had maybe 11 pounds. Small
> > Child did a good enough job, Beck was awesome.
> >
> > We came home and commenced to Strawberry Jam 101. Beck did most of the
> > actual task. She wasn't paying attention to sugar sploops, though, and
> > got a small and nasty burn on the inside of her arm. She'll live.
> >
> > We made 9 jars of delicious strawberry jam, properly processed for shelf
> > storage. I don't hold out any illusion that she'll ever do this again
> > without my help, but that's okay. She's learned to put on a turkey
> > dinner without my help so maybe there IS hope for her to learn to make
> > jam.
> >
> > We used more berries for a fresh berry pie for dessert after tonight's
> > supper (pulled pork sandwiches with a couple fixin's).
> >
> > This recipe is from my late sister, Anna Banana The Strawberry Queen and
> > Former Drugstore Lady.
> >
> > ===============
> > Strawberry Pie Glacé
> >
> > INGREDIENTS:
> >
> > 1 quart art fresh strawberries, stemmed and rinsed
> > 3/4 cup water
> > 1 cup sugar
> > 3 tablespoons cornstarch
> > 9" baked pie shell
> > whipped cream
> >
> > METHOD:
> >
> > Reserve 3 cups whole berries and set aside.
> >
> > Mash 1 cup berries and simmer with water for 2 minutes. Combine sugar
> > and cornstarch, add to simmered berries and cook until thickened and
> > clear. Cool.
> >
> > (Note, I had 1/2 cup of strawberry juice that made up part of the water
> > measure.)
> >
> > Place whole berries in pie shell; pour berry glacé over top and chill
> > for an hour or so. (May also gently fold the glacé into the whole
> > berries before pouring into pie shell.)
> >
> > Serve slices topped with whipped cream.
> >
> > SERVINGS: 6
> > SOURCE: Anne Reynolds, 1969
> >
> > 6/28/08 The glaze was a titch thin and I don't know if I didn't cook it
> > long enough after it became clear or what but I'm not sure I want to add
> > more cornstarch to the mixture. I'd hate for it to be thick and gloppy.
> > ===============
> >
> Love it and make it also of bing cgerries. But I spread the blind baked
> pastry with cream cheese before filling. It's delicious and keeps the crust
> crisp even if you don't oink the whole pie at a sitting.

I forgot about doing that. And if I had, HWSRN would likely have passed
and I'd have been left with even more to eat myself.

Hmmmmm, you might be on to something here.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Melba's Jammin' wrote:
> In article >,
> "Giusi" > wrote:

>>>
>>> 6/28/08 The glaze was a titch thin and I don't know if I didn't cook it
>>> long enough after it became clear or what but I'm not sure I want to add
>>> more cornstarch to the mixture. I'd hate for it to be thick and gloppy.
>>> ===============
>>>
>> Love it and make it also of bing cherries. But I spread the blind baked
>> pastry with cream cheese before filling. It's delicious and keeps the crust
>> crisp even if you don't oink the whole pie at a sitting.
>
> I forgot about doing that. And if I had, HWSRN would likely have passed
> and I'd have been left with even more to eat myself.
>
> Hmmmmm, you might be on to something here.
>

I first had glazed strawberry pie made by a German student when I was in
college. She used blind-baked sugar cookie dough for the crust and
strawberry Jello for the glaze. It was good, but very sweet.

gloria p

Gloria P > wrote in
:

> Melba's Jammin' wrote:
>> In article >,
>> "Giusi" > wrote:
>
>>>>
>>>> 6/28/08 The glaze was a titch thin and I don't know if I didn't
>>>> cook it long enough after it became clear or what but I'm not sure
>>>> I want to add more cornstarch to the mixture. I'd hate for it to
>>>> be thick and gloppy. ===============
>>>>
>>> Love it and make it also of bing cherries. But I spread the blind
>>> baked pastry with cream cheese before filling. It's delicious and
>>> keeps the crust crisp even if you don't oink the whole pie at a
>>> sitting.
>>
>> I forgot about doing that. And if I had, HWSRN would likely have
>> passed and I'd have been left with even more to eat myself.
>>
>> Hmmmmm, you might be on to something here.
>>
>
> I first had glazed strawberry pie made by a German student when I was
> in college. She used blind-baked sugar cookie dough for the crust and
> strawberry Jello for the glaze. It was good, but very sweet.
>
> gloria p
>

Maybe a cream cheese pie crust?

--

The house of the burning beet-Alan

On Sun 29 Jun 2008 11:05:13a, Gloria P told us...

> Melba's Jammin' wrote:
>> In article >,
>> "Giusi" > wrote:
>
>>>>
>>>> 6/28/08 The glaze was a titch thin and I don't know if I didn't cook
>>>> it long enough after it became clear or what but I'm not sure I want
>>>> to add more cornstarch to the mixture. I'd hate for it to be thick
>>>> and gloppy. ===============
>>>>
>>> Love it and make it also of bing cherries. But I spread the blind
>>> baked pastry with cream cheese before filling. It's delicious and
>>> keeps the crust crisp even if you don't oink the whole pie at a
>>> sitting.
>>
>> I forgot about doing that. And if I had, HWSRN would likely have
>> passed and I'd have been left with even more to eat myself.
>>
>> Hmmmmm, you might be on to something here.
>>
>
> I first had glazed strawberry pie made by a German student when I was in
> college. She used blind-baked sugar cookie dough for the crust and
> strawberry Jello for the glaze. It was good, but very sweet.
>
> gloria p
>

Glazed strawberry pie was the trademark dessert of the Kenny King
restaurant change back in the 1950s. (I believe this chain was
predominantly in NE Ohio.) Their other trademark iten was Kentucky Fried
Chicken. This was when the Kentuckky fried Chicken franchises were usually
real restuarants, not fast food kiosks, where there is a grease-sopped
"KFC" on every corner. The chicken was much better back then. So were the
pies, as served by restaurants.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Oxymoron: Whole Half.
-------------------------------------------

In article >,
Gloria P > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Giusi" > wrote:
>
> >>>
> >>> 6/28/08 The glaze was a titch thin and I don't know if I didn't cook it
> >>> long enough after it became clear or what but I'm not sure I want to add
> >>> more cornstarch to the mixture. I'd hate for it to be thick and gloppy.
> >>> ===============
> >>>
> >> Love it and make it also of bing cherries. But I spread the blind
> >> baked pastry with cream cheese before filling. It's delicious and
> >> keeps the crust crisp even if you don't oink the whole pie at a
> >> sitting.
> >
> > I forgot about doing that. And if I had, HWSRN would likely have
> > passed and I'd have been left with even more to eat myself.
> > Hmmmmm, you might be on to something here.
> >
>
> I first had glazed strawberry pie made by a German student when I was in
> college. She used blind-baked sugar cookie dough for the crust and
> strawberry Jello for the glaze. It was good, but very sweet.
>
> gloria p

It doesn't sound especially appealing.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Jun 28, 10:06�pm, Melba's Jammin' >
wrote:
> Daughter and the BRG and I picked berries this morning at a nearby
> orchard and berry farm. � Between us we had maybe 11 pounds. �Small
> Child did a good enough job, Beck was awesome.
>
> We came home and commenced to Strawberry Jam 101. �Beck did most of the
> actual task. �She wasn't paying attention to sugar sploops, though, and
> got a small and nasty burn on the inside of her arm. �She'll live.
>
> We made 9 jars of delicious strawberry jam, properly processed for shelf
> storage. �I don't hold out any illusion that she'll ever do this again
> without my help, but that's okay. �She's learned to put on a turkey
> dinner without my help so maybe there IS hope for her to learn to make
> jam.
>
> We used more berries for a fresh berry pie for dessert after tonight's
> supper (pulled pork sandwiches with a couple fixin's).
>
> This recipe is from my late sister, Anna Banana The Strawberry Queen and
> Former Drugstore Lady.
>
> ===============
> Strawberry Pie Glac�
>
> INGREDIENTS:
>
> 1 quart art fresh strawberries, stemmed and rinsed
> 3/4 cup water
> 1 cup sugar
> 3 tablespoons cornstarch
> 9" baked pie shell
> whipped cream
>
> METHOD:
>
> Reserve 3 cups whole berries and set aside.
>
> Mash 1 cup berries and simmer with water for 2 minutes. �Combine sugar
> and cornstarch, add to simmered berries and cook until thickened and
> clear. �Cool.
>
> (Note, I had 1/2 cup of strawberry juice that made up part of the water
> measure.)
>
> Place whole berries in pie shell; pour berry glac� over top and chill
> for an hour or so. �(May also gently fold the glac� into the whole
> berries before pouring into pie shell.)
>
> Serve slices topped with whipped cream.
>
> SERVINGS: 6
> SOURCE: Anne Reynolds, 1969
>
> 6/28/08 �The glaze was a titch thin and I don't know if I didn't cook it
> long enough after it became clear or what but I'm not sure I want to add
> more cornstarch to the mixture. �I'd hate for it to be thick and gloppy.
> ===============
>
> Oink. �They left for local friends for a couple nights and I sent a
> piece with Beck for her friend Christy. �I told Rob the rest of the pie
> wouldn't hold well if we tried to keep it overnight. �He didn't want any
> more, so I ate it. �(Yeah, I used whipped cream and not a non-dairy
> whipped topping that leaves a coating on the roof of your mouth.)

Isn't the real name "Harvard Strawberries"?

hahabogus wrote:
> Gloria P > wrote in
> :
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> "Giusi" > wrote:
>>>>> 6/28/08 The glaze was a titch thin and I don't know if I didn't
>>>>> cook it long enough after it became clear or what but I'm not sure
>>>>> I want to add more cornstarch to the mixture. I'd hate for it to
>>>>> be thick and gloppy. ===============
>>>>>
>>>> Love it and make it also of bing cherries. But I spread the blind
>>>> baked pastry with cream cheese before filling. It's delicious and
>>>> keeps the crust crisp even if you don't oink the whole pie at a
>>>> sitting.
>>> I forgot about doing that. And if I had, HWSRN would likely have
>>> passed and I'd have been left with even more to eat myself.
>>>
>>> Hmmmmm, you might be on to something here.
>>>
>> I first had glazed strawberry pie made by a German student when I was
>> in college. She used blind-baked sugar cookie dough for the crust and
>> strawberry Jello for the glaze. It was good, but very sweet.
>>
>> gloria p
>>
>
> Maybe a cream cheese pie crust?
>
I wouldn't use anything sweet. I like the contrast between the
sweet filling (or the recipe I posted earlier in this thread) and
the not at all sweet crust.

--
Jean B.