I first posted my copycat recipe for Fresh Glazed Strawberry Pie back in 2009. For a short time, the link lived on my website, and then I bumped it for newer posts. With strawberry season upon us, I thought it was about time I shared this baby again. But first, a few words about its Pittsburgh origins...
I have plenty of favorite diners here in Queens, New York, but my heart belongs to Eat'n Park, a beloved regional diner chain located where I grew up, outside of Pittsburgh, Pennsylvania. The place began during the days of the 1950’s car hops when everyone thought it was real keen to park and eat right in their hot rods.
Eat'n Park doesn’t serve you in your "ride" anymore. They're now a family restaurant and coffee shop chain serving a great American menu and the most amazing fresh glazed strawberry pie that I ever had.
I actually dropped a note to Guy Fieri of Diners, Drive-ins, and Dives, suggesting he check it out.
Pretty to look at but about as tasty as waxed fruit. I’d used too much unflavored gelatin, which gave it great firmness but after a few hours rendered it as rubbery as an inner tube.
Is it a worthy copycat Eat'n Park pie recipe? We think so. Now when warm weather begs for a delicious chilled fruit pie with sweet whipped cream, I whip up this recipe, take a bite, and suddenly I'm back in Someplace Special.
(And if you're from Mr. Rogers Neighborhood, grew up on Chipped Ham Sandwiches, and can actually pronounce the names of the Three Rivers, then the phrase "Someplace Special" won't be a mystery to you. :))
|Cleo Coyle, author of |
The Coffeehouse Mysteries
wash until ready to use. Dry completely, gently squeezing each berry with
cut into quarters. Place cut berries in a bowl and set aside.
sugar, flour, strawberry and unflavored gelatins. With a dry fork whisk
these ingredients together. Use fork prongs to press out lumps in flour.
(Make sure bowl and fork are truly dry. Stray drops will clump up your
strawberry jam (or jelly) and bring to boil over medium heat. Stir in dry
ingredients a little at a time until completely dissolved. Bring to a second
boil and simmer and stir for 8 full minutes (do not remove early). Use your
spoon or spatula to press out any visible clumps from your dry ingredients.
As glaze cooks, it will thicken and darken. Bubbles will become large and
make quiet popping sounds. After 8 minutes, remove from heat.
Fold gently to coat evenly and mound into baked and cooled pie shell (or
store bought crust). With clean fingers, arrange the strawberries to make
a pretty presentation by turning the sliced sides down. Chill in refrigerator
for 2–3 hours to set. Because newly glazed berries will stick to plastic wrap,
do not cover until after the pie is well chilled.
To get that recipe,
(It's now attached to the end
of my Strawberry Pie recipe.)
whipped cream and…