Edna Mae’s Fresh Strawberry Pie

26th May 2016

edna mae's strawberry pieOnce upon a time, when I was nothing more than a wee lass, I told my mother with all the seriousness I could muster that instead of a wedding cake I wanted pie. Lots and lots of pie. Not one large pie, but lots of normal sized pies accompanied by freezer after freezer full of homemade ice cream.

I think I was trying to latch on to the feeling of summers in the country where my days were filled with chasing lizards in the vegetable garden, fishing, trailing around behind my grandfather asking him to play basketball with me, swinging, and finally, once evening came sitting on the back porch listening to the cicadas sing and the owls hoot.

Home; pie reminds me of home. And not even my childhood home, but rather Edna Mae’s home tucked away between the fields and hills on the edge of the Ozarks. My grandmother’s house always smelled like love: green beans, pie crust, and love.

The key to this pie is fresh, local strawberries. The season for strawberries is normally not long, and it’s early (though this year it was a bit late but that’s because of ALL THE WINTER we had this year). Local strawberries are the small, sweet, ruby red jewels of any local farmer’s market. I highly recommend purchasing more than one quart at a time, because really – is there such a thing as too many strawberries?

Summer is about barbeques and grand outdoor adventures … and pie accompanied by freezer after freezer full of homemade ice cream.

* For those of you keeping score at home – yes this recipe looks familiar. I first published it almost four years ago. Why are you repeating yourself, you ask? Simple. I pulled up this recipe and proceeded to make the pie just as the recipe said to … only after did I realize I’d made an error with the Jello. So I edited the recipe to have more concise instructions. Happy pie making!

Edna Mae’s Fresh Strawberry Pie

Ingredients:

1 cup sugar
1/8 tsp salt
1 1/2 T white corn syrup
2 T + 1 tsp corn starch
1 cup water
1/2 a packet (from a 3oz box OR 2-1/4 TBSP) strawberry Jello (regular OR sugar free)
1 – 1.5 quart Strawberries
1 baked pie shell

Directions:

Mix sugar, salt, corn syrup, corn starch and water; boil until clear.

Remove from heat. Add Jello mix.

Let Jello mix cool until just above room temperature. Spread a thin layer of Jello mixture onto the cool pie shell and let stand (this acts as a barrier between the strawberries and the pie shell – keeping the pie shell from turning to mush).

Add 1 quart strawberries (which have been cleaned, well drained, and cooled in the fridge) and mix.

Carefully spoon Jello coated strawberries into pie shell, pouring any remaining Jello mixture over the top.

After the pie is completely cool, store in the refrigerator.

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Paletas de Yogurt con Moras

17th May 2016

blackberry and yogurt paletasThe obsession with paletas began, as a lot of things do, by mere happenstance. I rounded a corner at Soulard Market last summer and there was a vendor selling tamales and paletas. It was too early in the morning – at least for me – to eat a tamale, but a popsicle? A creamy, dreamy, blackberry popsicle? Totes can make a case that it’s breakfast: fruit and dairy, yo.

And thus began my quest for all things creamy and dreamy in popsicle form. In my rather limited experience, paletas are made with fresh fruit and aren’t terribly sweet … which means I LOVER THEM. Confession: I hated popsicles as a child, they were too icy and too sweet. I can remember participating in a “cake walk” game at a carnival in preschool and instead of winning cake (or pie) I WAS GIVEN A DOUBLE CHERRY POPSICLE. It was icy, too sugary, and lacked any REAL flavor. I was unimpressed on every level.

I can only assume this encounter forever colored my feelings about anything remotely resembling a popsicle. I was well into adulthood before I willingly ate a popsicle. It happened to be homemade and boozy … which, come to think of it, might have had something to do with my change of heart towards this summertime treat.

But, I digress. These paletas are as promised: creamy, dreamy, and PACKED with fruit. And since they’re made with greek yogurt, they’re totes healthy. HUSH, YES THEY ARE. They come together in a snap, and trust me when I say the hardest thing about this recipe is waiting for it to completely freeze. #8hoursisSOlong

Paletas de Yogurt con Moras

Ingredients:

2 cups fresh blackberries
1/4 cup raw sugar
2 TBSP water
2 tsp corn starch
1-2 TBSP lemon juice (optional)
1 cup honey greek yogurt
2 TBSP heavy whipping cream

Directions:

Combine two cups of fresh blackberries, 1/4 cup raw sugar and 2 TBSP water in a small sauce pan. Over low heat bring to a slow boil. Using a berry masher (or a potato masher) and break up the blackberries a bit. This will help release more juice and make the berry pieces smaller. Remove from heat and stir in 2 tsp corn starch (thickener is important in this recipe) – and please, for the love of sanity, just don’t dump the corn starch in … put a little of the blackberry juice in a glass that contains the thickener, mix and then return to the pot and give it a final stir. Allow to cool.

In a mixing bowl combine greek yogurt and the whipping cream, stir until smooth.

OPTIONAL: to the blackberry mixture add 1-2 TBSP lemon juice (I do this, because to me blackberries should be tart and a bit puckery – but if that’s not your thing, feel free to omit the lemon juice).

Spoon 1 TBSP of the blackberry mixture, careful to into the bottom of six popsicle molds (I used this one). Mix the remaining blackberry mixture with the yogurt mixture and spoon into the molds. Make sure not to over fill, you wan to leave space at the top – they’ll grow when they freeze.

The paletas need to freeze for at least 8 hours / over night. To remove from the mold run water that is between cold and lukewarm over the mold 2 – 3 minutes and give a gentle tug no the stick – they should slide out, if not repeat the process.

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