Showing posts with label Strawberry Pie. Show all posts
Showing posts with label Strawberry Pie. Show all posts

Saturday, May 2, 2015

RETRO WEEK FOR MOM'S DAY! #Recipe Strawberry Pie @PegCochran

by Peg Cochran

Welcome to Retro Week!  We thought it would be fun to take a look back at some of the old recipes that were popular "in the day."  I imagine many of our mothers found their recipes on the backs of product boxes or in magazines like Good Housekeeping.  Recipes from famous restaurants were also big judging by my mother-in-law's collection.  Of course your mother may be younger than mine--I'm thinking back to the 50s and 60s when TV characters like Donna Reed cooked in a dress, pearls and high heels.

We hope you'll enjoy the week, and we'd love to hear about some of the "old" recipes your mother or grandmother cooks which have been passed down to you.

I made my mother-in-law's strawberry pie--super simple for the busy housewife (although potentially a little messy if you're wearing a dress and pearls.)  The recipe is written out on one of those "From the Kitchen of" type index cards which were popular before computers and pinterest and food blogs. My mother had a little box she kept hers in.  The directions were a little sketchy so I had to text my sister-in-law to see if she remembered more than I did.  The pie is quite sweet so I served it topped with a dab of sour cream which set it off very nicely.

1 pre-baked pie shell (I cheated and used store bought--your choice)
16 ounce container ripe strawberries
1 cup water
1 cup sugar
3 1/2 tbsp cornstarch
1/2 cup cold water

Place 1/2 cup of the berries (sliced), the cup of water and sugar in a pan and cook, stirring occasionally, for 15 minutes.

Dissolve the cornstarch in half cup of water and add to berry mixture.  Stir and cook for 3 to 5 minutes until mixture thickens.  A strawberry colored "gel" will form.  Let cool.

Add remainder of berries (I sliced mine, but my sister-in-law said it makes a prettier presentation if you use whole berries--cut jumbo ones in half.)  Pour into pie shell and cool in the refrigerator for a few hours. Garnish with whipped cream or sour cream.

Fresh strawberries -- yum!

Strawberries cooking in sugar and water

Strawberries/sugar/water/cornstarch turned into a "gel"

In the pie shell--next time I'll leave the berries whole for a prettier pie!

Happy Mother's Day Mom!

If you want to see a hilarious take on those old cookbooks and recipe check out the Gallery of Regrettable Foods!


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And at the end of Confession Is Murder, you'll find two teaser chapters for Berried Secrets from my upcoming Cranberry Cove series!

Wednesday, July 9, 2014

Strawberry Pie is always a Favorite

AND THE WINNER IS...for Sunday's giveaway from Nancy Parra...

Ronna L.  

Ronna, Nancy will be in contact.


And now...

It's still strawberry season. How can you pass them up? I can't. Ever. I eat them every day of the week during the season. Love them. So sweet, so simple. So red. We have the best place, just around the corner, that sells fresh strawberries from April to September. 

Recently, I bought a three-pack. That's a ton of strawberries! 

Note: strawberries turn quickly, so if you're not going to use them right away, make sure you either hull them and/or put them on paper towels to keep the moisture at bay. 

Strawberries, how do I love thee? Let me count the ways.

In cream, in strawberry ice cream, and most of strawberry pie. Yum! 

I've made this pie using a gluten-free crust, but it can be made using a regular flour crust, too. The strawberry mixture, itself, is naturally gluten-free. I found the recipe in a cookbook called The How Can it be Gluten-free Cookbook. [You know how I love cookbooks, right?] This one has just about every tip in it about how to make gluten-free items. From biscuits to desserts! I've included the recipe for the cookbook's pie dough below. I added a few notes of my own.


ala The How Can it Be Gluten-free Cookbook


1 recipe single-crust pie dough (fresh made or frozen)
3 pounds strawberries (9 cups) – 5 containers (the more the merrier!!!! )
3/4 cup sugar
2 tablespoons cornstarch
1 ½ teaspoons fruit pectin
A pinch of salt

1 tablespoon lemon juice


Make the pie crust (recipe below). Cook it at 375 degrees (middle rack) for 20-25 minutes. Rotate at about 12 minutes so it cooks evently. Note: in my oven, it took 20 minutes because it happens to run hot! Do your best not to overcook. Should be golden brown. Remove from oven and let cool.

In the meantime, choose 1 container of strawberries that are ugly, out of shape, etc. (about 1 ½ cups, uncut) and process in a food processor or blender. It will make about 3/4 cup puree.

Now whisk the sugar, cornstarch, pectin, and salt together in a medium saucepan. Stir in the berry puree. Cook over medium heat, stirring constantly with a spatula, and bring to a full boil. Cook for 2 minutes scraping bottom and sides of pan to prevent overcooking. The mixture will froth at first and then will darken and thicken. DO NOT OVERCOOK.  Transfer this glaze to a large bowl and stir in lemon juice. Let cool to room temperature (about 15 minutes).

Meanwhile, pick over the rest of the strawberries, cutting and slicing those that are too big or possibly “ugly.” Add the strawberries to the bowl containing the glaze and fold in with the spatula until coated.  Pour the strawberry mixture into the pie shell, mounding toward the center. If any strawberry sides face up, turn downward so they look pretty.

Refrigerate the pie until chilled, about 2 hours. Serve with whipped cream if desired.

ala The How Can it Be Gluten-free Cookbook


2 ½ tablespoons ice water
1 ½ tablespoons sour cream
1 ½ teaspoons rice vinegar
¾ cup plus 2/3 cup gluten-free flour
1 ½ teaspoons sugar
½ teaspoon salt
¼ teaspoon xanthan gum
8 tablespoons unsalted butter, cut into small pieces (cold from refrigerator)


Combine ice water, sour cream, and vinegar in a bowl. Process flour, sugar, salt and xanthan gum in a food processor until combined, about 5 seconds. Scatter butter on the mixture and pulse until butter is size of large peas, about 10 pulses.

Pour half of the sour cream mixture over the flour and pulse until incoprorated, about 3 pulses. Pour remaining sour cream mixture over flour and pulse until comes together, about 6 pulses.

Turn dough onto a sheet of plastic wrap (make sure it’s large enough for a pie plate) and flatten the dough into a 5-inch disk. Wrap in plastic and refrierate for one hour. Before rolling out dough, let it sit on the counter to soften sligthly, about 15 minutes.

*MY TRICK: I topped the dough with another sheet of saran wrap so that the dough did not stick to the rolling pin! (That is not in the cookbook recipe.)

*Dough can be wrapped tightly and refrigerated for up to 2 days.

By the way, you'll notice in the photo, yes, the crust got a little "toasted." I'd cook it slightly less than recommended next time. [The old adage: know your oven.] Also, this pie would have been much prettier with whipped cream. I ran out and didn't think a small spritz would do it justice. It was delicious without!


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