Once 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
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
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.