Wicked and Wonderful Strawberry PiePosted: June 26, 2011 Filed under: Child Centered Activities, In the Kitchen 1 Comment
Back in the corn-belt, the measure of a strong crop was corn “knee high by fourth of July.” In these parts, folks measure and mark by the ripening fruits and this is the time for strawberries. June’s full moon was, after all, the Strawberry Moon. Along the coast, the berries have come ripe and the fields opened this morning. By chance, we were the first ones to arrive and picked about 6 quarts. E ate handfuls and was very happy.
About one hour inland the berries were ripe almost two weeks ago. Farmer Martha has gone picking several times. On one trip she hauled out 48 pounds. By her permission, we are posting this recipe for a quick and easy summer treat. The strawberry filling comes from her memory, while the nut crust comes from Martha Stewart’s “Pies & Tarts.”
For the crust, preheat the oven to 350 degrees, butter a pie pan and into a food processor put:
5 oz toasted almonds
Pulse until they are finely chopped, but not to the point of almond butter. Then combine in a bowl:
2T + 2t granulated sugar
1.5 Cup All Purpose Flour
Add the flour-sugar mixture into the processor and pulse, and then pour into the processor, through the top:
½ Cup unsalted butter, melted
Pulse just until the dough comes together. Then roll out the dough, nip and tuck to fit into the buttered pan, and bake for 20 minutes or until golden brown. Remove from the oven and let it cool.
Into the cooled crust slice lots of berries, until the crust is about, say, one-half full. If you like, add in some ripe mangoes. In the processor, combine and macerate:
a good handful or two or three of fresh strawberries,
1/3 Cup granulated sugar (or to taste)
3T corn starch
Put all this into a saucepan and heat until it thickens, stirring often. Pour the macerated berries over the sliced berries and chill.
this makes me hungry, in multiple ways. first and foremost, to have trailed behind the strawberry girl as she plucked her way down the line, and stuffed those berry stained cheeks with the pickins. second, of course, it makes me want to sink my own sharp teeth into a fat berry or four. and finally, i am considering this the official waving of the flag that it is time for me, a girl who’s been afeared of rolling out pie crust, to try my hand at it. i’ve been telling my own not-so-little one that we will make a pie. in so many ways baking with him is essential: it will help him line up his thoughts, begin to understand streamlining step after step. and he can get those fingers deep into butter and flour. and swell with the pride of pulling this magnificent deliciousness out of the oven……wicked and wonderful indeed. thanks for sharing your berry adventure. xoxoxox