CONTEST-WINNING FRESH STRAWBERRY PIE
Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 168mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
MY MOTHER'S SHEPHERD'S PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375 degrees F.
- In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
- For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
STRAWBERRY PIE II
This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.
Provided by OKBEE
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Nutrition Facts : Calories 265 calories, Carbohydrate 41.9 g, Cholesterol 20.4 mg, Fat 10.9 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 109.3 mg, Sugar 29.4 g
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
AWARD WINNING STRAWBERRY PIE
Make and share this Award Winning Strawberry Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- To makethe pie crust, mix together the first six ingredients and press into a 9-inch pie plate. Bake in a 400F oven for 12 minutes, let cool.
- In a saucepan, combine sugar and cornstarch. Add water and corn syrup. Cook and boil for 2 minutes. Add Jello powder. Cool for 10 minutes. Arrange cut strawberries in the cooled crust. Cover with the filling and chill for 4 hours or overnight.
- Top with whipped cream before serving.
Nutrition Facts : Calories 325.2, Fat 15.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 120.1, Carbohydrate 46.1, Fiber 2.8, Sugar 27, Protein 3.1
MONA'S FRESH STRAWBERRY PIE
A great pie using fresh strawberries and sugar-free or regular gelatin.
Provided by rsmith1028
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Allow crust to cool.
- Bring water and pureed strawberries to a boil in a saucepan. Stir in sugar, gelatin, cornstarch, and salt until dissolved, 2 to 3 minutes, stirring constantly.
- Arrange strawberries in pie crust and pour gelatin mixture over berries. Chill until gelatin is set or overnight.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 53.7 g, Fat 7.8 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 234.3 mg, Sugar 38.9 g
MOMS AWARD WINNING STRAWBERRY PIE
Make and share this Moms Award Winning Strawberry Pie recipe from Food.com.
Provided by reflect47
Categories Pie
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In small sauce pan combine water, corn starch, jello, sugar. Stirring constantly till becomes very thick. About 8 to 10 minutes.
- Wash and remove stems from strawberries. Dry very well.
- Add strawberries to pie crust pour mixture over strawberries covering making sure every strawberry is covered.
- Place in refrigerator till ready to serve.
Nutrition Facts : Calories 378.6, Fat 9.3, SaturatedFat 1.9, Sodium 202.9, Carbohydrate 74.5, Fiber 4.4, Sugar 55.7, Protein 2.8
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