My husband has strong memories tied to food. He grew up with his mother and grandmother and boy could his grandmother cook. To hear him talk about her strawberry pie, apple dumplings or peach cobbler, you would think that those things were his very life force. So I have been slowly trying to find recipes that capture just a hint of what he so fondly remembers. If I can do that, my job is done.
The pie itself is easy to make. I am not going to put up a crust recipe (I’ll do that in another post perhaps) because you can use any crust recipe you want. In fact, you can buy already rolled out crust dough if you don’t have the time to make it from scratch.
- 7 cups or about 2.5 pounds of strawberries. Cut off the tops and quarter. If they are really large, cut them down a little more. In fact you could increase it to 3 pounds or 8 cups and be just fine.
- 3 Tablespoons cup quick tapioca
- 2 Tablespoons corn starch
- 1 Tablespoon lemon juice
- 3/4 cup sugar
- 1 teaspoon lemon zest (fresh is best)
- 1/2 teaspoon vanilla paste (you can use a fresh bean scraped or extract if you like)
Plus later you will need a few tablespoons heavy cream (half and half can be used) and a tablespoon sugar
Pre-heat your oven to 375. Combine all your ingredients for the filling. Once you have your crust in place, fill it up and cover as you like. You can use lattice or cutout work… whatever you like. Take the few tablespoons of cream and brush it on the top of the crust and then sprinkle with the tablespoon of sugar.
Place the pie on a cookie sheet (as it starts to bubble it may spill over a bit) and put it in the over for about 45 minutes. I used a deeper dish so left mine in for 55 minutes. Use a crust protector if you have one or cover with foil once it begins to brown to your liking.
We let our pie cool almost completely before cutting. It helps to make it more solid and easier to serve.