Posts Tagged "fruit"

Strawberry Pie

My grandmother used to make the most wonderful pies. Unfortunately, by the time I was old enough to learn, she was too old to make pies anymore. It is one of my new goals to master the art of making various pies.

This pie is a combination of a few recipes. The filling is based off of the berry recipe found in my 1984 edition of Joy of Cooking. I like to avoid using a lot of white sugar whenever possible, so I replaced some of the sugar with maple syrup and made other adjustments accordingly. The filling was excellent but the crust/topping (which is a combination of two other recipes) needs some improvement. I usually prefer a nice crumb/oat crust rather than the more traditional crust, but I have yet to find a perfect recipe. I will share this crust/topping here, just to complete the recipe, but be advised that it’s not perfect.



For the filling:

Prepare 4 cups of fresh berries. Cut the berries in half if they are large.

1/3 cup of cane sugar
1/3 cup of maple syrup
1/4 cup of flour
the juice of 1/2 a lemon
2 1/2 teaspoons of quick-cooking tapioca (or 3 teaspoons if berries are juicy)

Sprinkle the ingredients over the berries and gently stir. Let stand for 15 minutes.

For the Crust:

1 cup all-purpose flour
1 cup 0ats
1/4 cup brown sugar
pinch of salt

1 stick of butter, melted
1 tablespoon of water

Stir wet ingreidents into dry ingredients and then press the dough into the pie pan. Bake at 375 degrees for 15 minutes.

For the Topping:

1/4 cup all purpose flour
1/4 cup oats
1/4 brown sugar
a dash of cinnamon
3 tablespoons of butter, cubed.

Once the crust is done, pour the strawberries into the crust and sprinkle the topping on top. Bake the pie at 400 degrees for 10 minutes and then reduce the heat to 350 degrees for another 30-35 minutes.


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An Ode to Ohio Strawberries

This past week, I picked my own strawberries. It was my first time and loved it. Here’s a photo ode to the gorgeous Ohio strawberries.

All strawberries picked at Doran’s Farm.







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