Over at her blog, Emma has posted recipes on Wednesday for the past three weeks, this week with an entry on Crispy Sesame Crusted Brussels Sprouts. Because I also like cooking and am especially proud of my recent success making Strawberry Pie, I thought I’d share the recipe. It’s from this month’s Cook’s Illustrated. The picture is mine however.
Fresh Strawberry Pie (Cook’s Illustrated, May/June 2011)
For the filling:
4 pints (about 3 lbs.) fresh strawberries, gently rinsed and dried, hulled*
3/4 cup sugar
2 tbsp. cornstarch
1.5 tsp. Sure-Jell for low-sugar recipes**
Generous pinch table salt
1 tbsp. freshly squeezed lemon juice
1 baked 9-inch pie shell
For the whipped cream:
1 cup cold heavy cream
1 tbsp. sugar
* I only had three pints of strawberries so I used defrosted frozen ones for the puree
**Be sure to use Sure-Jell for low- or no-sugar recipes (pink box).
To make the filling, select 6 oz. misshapen, underripe or otherwise unattractive berries, halving those that are large, about 1½ cups. In the food processor, process the berries to a smooth puree. You should have about ¾ cup puree.
In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt. Whisk to combine. Stir in the berry puree. Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil. Boil for 2 minutes (it seemed to cook faster for me), scraping the bottom and sides of the pan constantly. It will be foamy at first and then darken. Transfer to a large bowl and stir in the lemon juice. Let cool to room temperature.
Meanwhile, pick over the remaining berries and choose the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated. Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on the top, turn them face down. Remake the mound if need be until you find it attractive. Refrigerate the pie until chilled, about 2 hours. Serve within 5 hours of chilling.
Make the whipped cream just before serving. Cut the pie into wedges and serve with whipped cream.