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STRAWBERRY PIE
An heirloom recipe from Dorothy Eleanor Miller (1934-2007)

9 inch pie shell, baked
1 cup whole strawberries
1/2 cup water
1/8 teaspoon red food coloring (optional)
1 cup sugar
3 tablespoons corn starch
1 tablespoon margarine
1 teaspoon lemon juice
1 teaspoon vanilla

Crush strawberries, saving several for garnish, in a large mixing bowl and set aside.
Place water, food coloring, sugar and corn starch into a sauce pan.
Bring to boil over medium heat.
Reduce heat and cook on low for 2 minutes -or- until thick and translucent.
Stir in margarine, lemon juice and vanilla.
Remove from stove and let mixture cool to room temperature.
Add crushed strawberries.
Pour into pie shell.
Chill in refrigerator for atleast 2 hours.
Garnish with a strawberry on top and serve cold.

 

 

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San Jose, California, U.S.A.
Last updated: 06-Jan-2008 06:01 PM