Strawberry Devonshire Pie Recipes

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STRAWBERRY DEVONSHIRE PIE



Strawberry Devonshire Pie image

This recipe reminds me of my mother. When strawberries were in season she would always bake me and my brother this pie. Cooking time is chilling time.

Provided by Barb in WNY

Categories     Dessert

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry shells, baked
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup cold water
1 cup sour cream
2 egg yolks
2 tablespoons sugar
2 tablespoons milk
2 egg whites
1/4 teaspoon almond extract
1/4 cup sugar
1 cup fresh strawberries, cut in half
1/2 cup red currant jelly
1 tablespoon water

Steps:

  • Soften gelatin in water.
  • In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
  • Cover and cook over medium heat, stirring constantly, 5 minutes.
  • Blend in gelatin.
  • Cool, stirring occasionally until thick but not set.
  • In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
  • Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
  • Fold into chilled mixture gently but thoroughly.
  • Spoon into baked pastry shell.
  • Chill until set, about 2 hours.
  • Arrange strawberry halves on top of pie.
  • Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
  • Chill until served.

Nutrition Facts : Calories 400.6, Fat 20.1, SaturatedFat 8.2, Cholesterol 80.5, Sodium 217.3, Carbohydrate 50.4, Fiber 1.3, Sugar 28.2, Protein 6.5

STRAWBERRIES WITH DEVONSHIRE CREAM



Strawberries With Devonshire Cream image

Quick, easy and delicious! This is from my "Deep in the Heart" cookbook. This cookbook is published by the Dallas Junior Forum and is full of wonderful recipes! If you try this, I hope you enjoy!

Provided by Bobtail

Categories     Dessert

Time 5m

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 5

8 ounces cream cheese
1 cup whipping cream
1/2 teaspoon vanilla extract
strawberry (allow 1 cup of berries per person)
powdered sugar

Steps:

  • Whip cream cheese until softened.
  • Gradually add cream until the mixture is smooth.
  • Next stir in the vanilla extract.
  • Add powdered sugar to taste.
  • Wash and hull the strawberries and place in a separate bowl.
  • Keep berries and cream mixture in the refrigerator until ready to serve.
  • When serving, dish the strawberries into individual serving dishes, such as bowls or goblets.
  • Spoon the cream over the berries and serve!
  • May garnish with a mint leave if desired.

Nutrition Facts : Calories 401, Fat 41.5, SaturatedFat 24.7, Cholesterol 144, Sodium 205, Carbohydrate 4, Sugar 2, Protein 4.6

STRAWBERRY DEVONSHIRE PIE



Strawberry Devonshire Pie image

Number Of Ingredients 14

1/2 (15-ounce) package refrigerated pie crust (1 crust)
FILLING
1 envelope unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup dairy sour cream
2 tablespoons milk
2 eggs yolks, slightly beaten
1 cup whipping cream, whipped
TOPPING
2 tablespoons sugar
1 tablespoon cornstarch
1 (10-ounce) package frozen strawberries, in unsweetened juice, thawed, drained, reserving liquid

Steps:

  • Heat oven to 450° F. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Bake at 450° F. for 9 to 11 minutes or until light golden brown. Cool completely.In small bowl, sprinkle gelatin over water let stand to soften. In medium saucepan, combine 1/3 cup sugar, salt, sour cream, milk and egg yolks mix well. Cook over medium heat 10 to 15 minutes or until very hot, stirring constantly. DO NOT BOIL. Stir in softened gelatin. Cover surface with plastic wrap refrigerate 45 to 60 minutes until slightly thickened. Fold in whipped cream. Spoon into cooled baked shell. Refrigerate until set, about 2 hours. In small saucepan, combine 2 tablespoons sugar and cornstarch mix well. Gradually stir in reserved strawberry liquid. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Stir in strawberries. Cool to room temperature. Spoon strawberry mixture evenly over filling. Refrigerate until set, about 2 hours. Store in refrigerator:Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 33g Fat 26g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

DOUBLE-CRUST STRAWBERRY PIE



Double-Crust Strawberry Pie image

The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. -Patricia Kutchins, Lake Zurich, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1/2 cup plus 1 tablespoon sugar, divided
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries (about 1-1/4 pounds), sliced
Pastry for double-crust pie
2 tablespoons 2% milk

Steps:

  • Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.

Nutrition Facts : Calories 334 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

STRAWBERRY DEVONSHIRE PIE



Strawberry Devonshire Pie image

Number Of Ingredients 14

1/2 (15-ounce) package refrigerated pie crust (1 crust)
FILLING
1 envelope unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup dairy sour cream
2 tablespoons milk
2 eggs yolks, slightly beaten
1 cup whipping cream, whipped
TOPPING
2 tablespoons sugar
1 tablespoon cornstarch
1 (10-ounce) package frozen strawberries, in unsweetened juice, thawed, drained, reserving liquid

Steps:

  • Heat oven to 450° F. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Bake at 450° F. for 9 to 11 minutes or until light golden brown. Cool completely.In small bowl, sprinkle gelatin over water let stand to soften. In medium saucepan, combine 1/3 cup sugar, salt, sour cream, milk and egg yolks mix well. Cook over medium heat 10 to 15 minutes or until very hot, stirring constantly. DO NOT BOIL. Stir in softened gelatin. Cover surface with plastic wrap refrigerate 45 to 60 minutes until slightly thickened. Fold in whipped cream. Spoon into cooled baked shell. Refrigerate until set, about 2 hours. In small saucepan, combine 2 tablespoons sugar and cornstarch mix well. Gradually stir in reserved strawberry liquid. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Stir in strawberries. Cool to room temperature. Spoon strawberry mixture evenly over filling. Refrigerate until set, about 2 hours. Store in refrigerator:Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 33g Fat 26g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

EASY FRESH STRAWBERRY PIE



Easy Fresh Strawberry Pie image

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional

Steps:

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.

DEEP DISH STRAWBERRY PIE



Deep Dish Strawberry Pie image

A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!

Provided by jenni

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 9h20m

Yield 8

Number Of Ingredients 7

1 pastry for a 9-inch deep dish pie crust
½ cup semi-sweet chocolate chips
2 quarts fresh strawberries, hulled, divided
1 cup white sugar
2 tablespoons lemon juice
¾ cup ginger ale
3 ½ tablespoons cornstarch

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
  • Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
  • Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
  • Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
  • Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
  • Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
  • Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 59.2 g, Fat 11.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.7 mg, Sugar 40.3 g

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