I'm longing for Spring and Florida strawberries. Here's one I've
saved for that time:


* Exported from MasterCook *

Strawberry Pie
4 boxes fresh strawberries (approx. 1
pound per box)
1/2 cup water
1 1/4 cups sugar
juice of 1/2 lemon
pinch of salt
5 tablespoons cornstarch
1 12" baked pie shell
·few drops of red food coloring if desired
Topping:
1/2 pint whipping cream (or more)
1/4 teaspoon vanilla
1 1/2 tablespoons powdered sugar

· Wash and stem berries, reserving 1 box for glaze.
Glaze:
· Mash the reserved berries with a fork; add water, lemon juice and
salt.
· Combine sugar and cornstarch; add to the berries slowly, mixing
well.
· Cook mixture in top of double boiler over hot water until thick and
clear. Cool

· Arrange remaining berries in baked pie shell, pour glaze over.
· Chill 2 to 3 hours.
To serve, whip cream with vanilla and powdered sugar and top pie.

Dora wrote:
> I'm longing for Spring and Florida strawberries. Here's one I've saved
> for that time:
>


Your recipe sounds delicious, Dora, but Florida strawberries might be in
short supply this year along with most other Florida fruit due to the
very cold weather they have experienced this winter.

gloria p

gloria.p wrote:
> Dora wrote:
>> I'm longing for Spring and Florida strawberries. Here's one I've
>> saved for that time:
>>
>
>
> Your recipe sounds delicious, Dora, but Florida strawberries might
> be
> in short supply this year along with most other Florida fruit due to
> the very cold weather they have experienced this winter.
>
> gloria p

Yes, they've had a rough time of it. California strawberries are the
next bet but (because of shipping distances) the quality isn't as good
here on the east coast.

Dora

On Mon, 1 Feb 2010 16:11:12 -0500, "Dora" > wrote:

>gloria.p wrote:
>> Dora wrote:
>>> I'm longing for Spring and Florida strawberries. Here's one I've
>>> saved for that time:
>>>
>>
>>
>> Your recipe sounds delicious, Dora, but Florida strawberries might
>> be
>> in short supply this year along with most other Florida fruit due to
>> the very cold weather they have experienced this winter.
>>
>> gloria p
>
>Yes, they've had a rough time of it. California strawberries are the
>next bet but (because of shipping distances) the quality isn't as good
>here on the east coast.
>
>Dora


I've had a couple of decent batches of Florida strawberries from
Costco the past 2 weeks.

Boron

On Feb 1, 11:40*am, "Dora" > wrote:
> I'm longing for Spring and Florida strawberries. *Here's one I've
> saved for that time:
>
> * Exported from MasterCook *
>
> * * * * * * * * * * * * * * * Strawberry Pie
> * 4 * * * * * * *boxes *fresh strawberries (approx. 1
> pound per box)
> * * *1/2 * * * * * cup *water
> * 1 1/4 * * * * * cups *sugar
> * * * * * * * * * * * * juice of 1/2 lemon
> * * * * * * * * * * * * pinch of salt
> * 5 * * * *tablespoons *cornstarch
> * 1 * * * * * * * *12" *baked pie shell
> * * * * * * * * * * * * ·few drops of red food coloring if desired
> * * * * * * * * * * * * Topping:
> * * *1/2 * * * * *pint *whipping cream (or more)
> * * *1/4 * * *teaspoon *vanilla
> * 1 1/2 * *tablespoons *powdered sugar
>
> *· Wash and stem berries, reserving 1 box for glaze.
> Glaze:
> · Mash the reserved berries with a fork; add water, lemon juice and
> salt.
> · Combine sugar and cornstarch; add to the berries slowly, mixing
> well.
> · Cook mixture in top of double boiler over hot water until thick and
> clear. Cool
>
> · Arrange remaining berries in baked pie shell, pour glaze over.
> · Chill 2 to 3 hours.
> To serve, whip cream with vanilla and powdered sugar and top pie.

Do you mix the whip cream, vanilla and powdered sugar as one and then
top? Seriously asking.

gloria.p wrote:

> Your recipe sounds delicious, Dora, but Florida strawberries might be in
> short supply this year along with most other Florida fruit due to the
> very cold weather they have experienced this winter.


Unless the strawberries down there are vastly different from ours there
should not be a problem. Strawberries are quite capable of surviving
freezing temperatures. There are a lot of strawberries grown in my neck
of the woods, including close to 10 acres in the farm behind me and 30
acres of berries around the corner. We sometimes got 2 months or more
with the temperature rarely rising above freezing and strawberries thrive.

Realizing that they may use different varieties and that there is a
winter strawberry season there, I did a little surfing and found
articles that indicated that the strawberry crop was not hit too hard.

On Mon, 1 Feb 2010 13:20:08 -0800 (PST), Chemo the Clown
> wrote:

>Do you mix the whip cream, vanilla and powdered sugar as one and then
>top? Seriously asking.

Mix the sugar and vanilla with the cream and *then* whip. What I do
is partially whip the cream, and then add them but I see no reason why
they can't be added at the beginning.

--
I love cooking with wine.
Sometimes I even put it in the food.

Chemo the Clown wrote:
>
> Do you mix the whip cream, vanilla and powdered sugar as one and
> then
> top? Seriously asking.

I add the sugar as I go along but I doubt it's too important.
Different from whipping egg whites for a meringue.

sf wrote:
> On Mon, 1 Feb 2010 13:20:08 -0800 (PST), Chemo the Clown
> > wrote:
>
>
>>Do you mix the whip cream, vanilla and powdered sugar as one and then
>>top? Seriously asking.
>
>
> Mix the sugar and vanilla with the cream and *then* whip. What I do
> is partially whip the cream, and then add them but I see no reason why
> they can't be added at the beginning.
>


I rather like leaving out the sugar often put into cream to make it
sweet when whipped. Vanilla yes, and other flavorings, banana,
hazelnut, brandy "flavoring" or just about any other 'flavoring' one wants.

However i missed the original recipe referred to

Im tempted to trot out my copy of Fraises Bernhardt, which are champagne
macerated strawberries served with pineapple and vanilla ice cream.

Part of the strawberries are macerated in a good sweet champagne and
then freshly sliced strawberries are added to the crushed & macerated
strawberries to make a strawberry sauce with to serve over vanilla
ice-cream and shredded pineapple.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

Dora wrote:
> I'm longing for Spring and Florida strawberries. Here's one I've saved
> for that time:
>
>
> * Exported from MasterCook *
>
> Strawberry Pie
> 4 boxes fresh strawberries (approx. 1 pound per box)
> 1/2 cup water
> 1 1/4 cups sugar
> juice of 1/2 lemon
> pinch of salt
> 5 tablespoons cornstarch
> 1 12" baked pie shell
> ·few drops of red food coloring if desired
> Topping:
> 1/2 pint whipping cream (or more)
> 1/4 teaspoon vanilla
> 1 1/2 tablespoons powdered sugar
>
> · Wash and stem berries, reserving 1 box for glaze.
> Glaze:
> · Mash the reserved berries with a fork; add water, lemon juice and salt.
> · Combine sugar and cornstarch; add to the berries slowly, mixing well.
> · Cook mixture in top of double boiler over hot water until thick and
> clear. Cool
>
> · Arrange remaining berries in baked pie shell, pour glaze over.
> · Chill 2 to 3 hours.
> To serve, whip cream with vanilla and powdered sugar and top pie.
>
That looks rather like what I do, without looking at my recipe. I
don't think mine contains lemon juice though--just the sweetness
of the filling/glaze contrasting with the whole berries. I don't
put vanilla in the whipped cream--and go along with the minimal
sweetening there. I will add that IMO, you need a good
(standard--not crumb, etc.) pie crust, and it should not have any
sweetener in it. Last time I made this pie, I used a different
pie crust recipe, and the result was not an improvement.
--
Jean B.

Jean B. wrote:
>>
> That looks rather like what I do, without looking at my recipe. I
> don't think mine contains lemon juice though--just the sweetness
> of the filling/glaze contrasting with the whole berries. I don't
> put vanilla in the whipped cream--and go along with the minimal
> sweetening there. I will add that IMO, you need a good
> (standard--not crumb, etc.) pie crust, and it should not have any
> sweetener in it. Last time I made this pie, I used a different
> pie crust recipe, and the result was not an improvement.

I know what you're saying. This recipe is very similar to one I have
had before but I'm sure I'll twitch it around. Frankly, I'm not even
sure I'd use the whipped cream mix - certainly not to top the whole
pie but perhaps just to pipe around the edge. Why gild the lily? The
glazed strawberries will look gorgeous by themselves.

Dora wrote:
> Jean B. wrote:
>>>
>> That looks rather like what I do, without looking at my recipe. I
>> don't think mine contains lemon juice though--just the sweetness
>> of the filling/glaze contrasting with the whole berries. I don't
>> put vanilla in the whipped cream--and go along with the minimal
>> sweetening there. I will add that IMO, you need a good
>> (standard--not crumb, etc.) pie crust, and it should not have any
>> sweetener in it. Last time I made this pie, I used a different
>> pie crust recipe, and the result was not an improvement.
>
> I know what you're saying. This recipe is very similar to one I have
> had before but I'm sure I'll twitch it around. Frankly, I'm not even
> sure I'd use the whipped cream mix - certainly not to top the whole pie
> but perhaps just to pipe around the edge. Why gild the lily? The
> glazed strawberries will look gorgeous by themselves.

Mmmm. Now I am drooling. It's a LONG time until we have native
strawberries up here in Massachusetts though.

--
Jean B.

On Wed, 03 Feb 2010 10:55:02 -0600, Stu > wrote:

> I couldn't stand it, all this take about pies, strawberry and lemon
> are my favorites. I just had to made a strawberry pie using the big
> juicy frozen strawberries from costco (had a bag in freezer), with
> fresh whipped cream it was wonderful. Lemon with fresh zest is next

The frozen strawberries didn't turn to mush when they thawed?

--
I love cooking with wine.
Sometimes I even put it in the food.

Stu wrote:
> On Wed, 03 Feb 2010 09:34:58 -0500, "Jean B." > wrote:
>
>> Dora wrote:
>>> Jean B. wrote:
>>>> That looks rather like what I do, without looking at my recipe. I
>>>> don't think mine contains lemon juice though--just the sweetness
>>>> of the filling/glaze contrasting with the whole berries. I don't
>>>> put vanilla in the whipped cream--and go along with the minimal
>>>> sweetening there. I will add that IMO, you need a good
>>>> (standard--not crumb, etc.) pie crust, and it should not have any
>>>> sweetener in it. Last time I made this pie, I used a different
>>>> pie crust recipe, and the result was not an improvement.
>>> I know what you're saying. This recipe is very similar to one I have
>>> had before but I'm sure I'll twitch it around. Frankly, I'm not even
>>> sure I'd use the whipped cream mix - certainly not to top the whole pie
>>> but perhaps just to pipe around the edge. Why gild the lily? The
>>> glazed strawberries will look gorgeous by themselves.
>> Mmmm. Now I am drooling. It's a LONG time until we have native
>> strawberries up here in Massachusetts though.
>
>
> I couldn't stand it, all this take about pies, strawberry and lemon
> are my favorites. I just had to made a strawberry pie using the big
> juicy frozen strawberries from costco (had a bag in freezer), with
> fresh whipped cream it was wonderful. Lemon with fresh zest is next
>
> ;o)
>
> Stu

Easy enough to get lemons all year rounds. I need to go to Costco
and will inspect the strawberries.

--
Jean B.

Jean B. wrote:
>
> Easy enough to get lemons all year rounds. I need to go to Costco
> and will inspect the strawberries.

Costco strawberries are wonderful. I'd use them fresh in that
strawberry pie, though, rather than frozen, since they'd stay together
better. Just my preference.

Dora wrote:
> Jean B. wrote:
>>
>> Easy enough to get lemons all year rounds. I need to go to Costco
>> and will inspect the strawberries.
>
> Costco strawberries are wonderful. I'd use them fresh in that
> strawberry pie, though, rather than frozen, since they'd stay together
> better. Just my preference.

Thanks. I will get there soon and have them on my list.

--
Jean B.

Jean B. wrote:
> Dora wrote:
>> Jean B. wrote:
>>>
>>> Easy enough to get lemons all year rounds. I need to go to Costco
>>> and will inspect the strawberries.
>>
>> Costco strawberries are wonderful. I'd use them fresh in that
>> strawberry pie, though, rather than frozen, since they'd stay
>> together better. Just my preference.
>
> Thanks. I will get there soon and have them on my list.

It's a little early for the prime strawberry season, though.

Stu wrote:
> On Wed, 03 Feb 2010 21:50:05 -0500, "Jean B." > wrote:
>
>> Dora wrote:
>>> Jean B. wrote:
>>>> Easy enough to get lemons all year rounds. I need to go to Costco
>>>> and will inspect the strawberries.
>>> Costco strawberries are wonderful. I'd use them fresh in that
>>> strawberry pie, though, rather than frozen, since they'd stay together
>>> better. Just my preference.
>> Thanks. I will get there soon and have them on my list.
>
> I actually have converts

I find it interesting that these strawberries are good, when the
norm here at this time of year is juiceless "cardboard"
strawberries. I'd better not even ask whether the ones at Costco
are organic--or where they come from. I guess eating them on rare
occasions won't immediately kill me. :-)

--
Jean B.

Wayne Boatwright wrote:
> On Wed 03 Feb 2010 08:12:53p, Stu told us...
>
>> On Wed, 03 Feb 2010 21:50:05 -0500, "Jean B." > wrote:
>>
>>> Dora wrote:
>>>> Jean B. wrote:
>>>>> Easy enough to get lemons all year rounds. I need to go to Costco and
>>>>> will inspect the strawberries.
>>>> Costco strawberries are wonderful. I'd use them fresh in that
>>>> strawberry pie, though, rather than frozen, since they'd stay together
>>>> better. Just my preference.
>>> Thanks. I will get there soon and have them on my list.
>> I actually have converts
>>
>
> I love fresh strawberry pie glacé, but I also like baked strawberry pie
> using fresh berries.
>
I don't think I've ever had a baked strawberry pie.

--
Jean B.

Dora wrote:
> Jean B. wrote:
>> Dora wrote:
>>> Jean B. wrote:
>>>>
>>>> Easy enough to get lemons all year rounds. I need to go to Costco
>>>> and will inspect the strawberries.
>>>
>>> Costco strawberries are wonderful. I'd use them fresh in that
>>> strawberry pie, though, rather than frozen, since they'd stay
>>> together better. Just my preference.
>>
>> Thanks. I will get there soon and have them on my list.
>
> It's a little early for the prime strawberry season, though.

It is months too early up here in Massachusetts. In all these
years, I have not absorbed where you are, Dora.

--
Jean B.

Jean B. wrote:
> Dora wrote:
>>
>> It's a little early for the prime strawberry season, though.
>
> It is months too early up here in Massachusetts. In all these
> years, I have not absorbed where you are, Dora.

I live in Maryland, about 30 miles from D.C. We usually get Florida
strawberries in the spring, followed by California strawberries. I
believe the Costco supply comes from California. I'd wait a while -
now you know why I'm craving that pie!

Dora wrote:
> Jean B. wrote:
>> Dora wrote:
>>>
>>> It's a little early for the prime strawberry season, though.
>>
>> It is months too early up here in Massachusetts. In all these
>> years, I have not absorbed where you are, Dora.
>
> I live in Maryland, about 30 miles from D.C. We usually get Florida
> strawberries in the spring, followed by California strawberries. I
> believe the Costco supply comes from California. I'd wait a while - now
> you know why I'm craving that pie!

Yes. You must have a period of native strawberries, right? Or
close to native. I think here the progression is Florida, New
Jersey, native.

--
Jean B.

Jean B. wrote:
>
> Yes. You must have a period of native strawberries, right? Or
> close to native. I think here the progression is Florida, New
> Jersey, native.

I never see local strawberries except rarely at the farms or farmers'
markets. Just Florida and California.