Aunt Francies Strawberry Pie Food

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STRAWBERRY PIE



Strawberry Pie image

Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with an easy-to-make strawberry compote. Then, he tops everything off with fresh, sliced berries.

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 12

3 pounds strawberries, stems removed
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon elderflower liqueur
1/4 cup strawberry jam
3 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Kosher salt
1 store-bought pie crust baked according to package instructions, or 1 homemade pie crust, blind baked
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1/2 teaspoon cream of tartar

Steps:

  • Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
  • Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
  • Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
  • Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
  • Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
  • Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

OUR FAVORITE FRESH STRAWBERRY PIE



Our Favorite Fresh Strawberry Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water
1 cup sugar
5 tablespoons cornstarch
7 ounces lemon-lime soda
1 quart whole strawberries
Red food coloring, if desired

Steps:

  • For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
  • For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.

AUNT SADIE'S RASPBERRY PIE



Aunt Sadie's Raspberry Pie image

I lost my aunt's raspberry pie recipe, and I have searched the web for a similar one without any luck. This is what I can remember of the recipe, and it is terrific. It also works for cherries, but you may want to add food coloring to keep it red. Crust is my standard easy to roll crust.

Provided by songofbernadette

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

4 cups flour
1 tablespoon sugar
2 teaspoons salt
1 cup shortening
1/2 cup butter
1/2 cup water
1 egg
1 tablespoon vinegar
5 cups frozen raspberries or 5 cups fresh raspberries
1/2 cup water
1 cup sugar
1 tablespoon lemon juice
1/3 cup tapioca
1/2 teaspoon almond extract

Steps:

  • Crust.
  • Combine flour, sugar, salt. Cut in shortening and butter. Beat together water, egg and vinegar. Add to flour/shortening/butter mixture and mix until dough forms. Separate into four balls. Use two for this pie and freeze the rest for another time.
  • Filling.
  • Bring raspberries, water, sugar, lemon juice and tapioca to a boil. Add 1/2 tsp almond extract and remove from heat.
  • Pie.
  • Preheat oven to 425 degrees. Roll one ball of dough into a round circle large enough to fit your pie plate. Line the pie pan. Pour/ladle filling into crust lined pie plate until it is almost full. (You may have more filling than you need depending upon the size of your pie plate.) Roll the second ball of dough into another circle. Place on top of pie and seal edges. You may also lattice the top. Bake at 425 degrees for 15 minutes and then 350 degrees for 45 minutes.

Nutrition Facts : Calories 852.6, Fat 38.6, SaturatedFat 14, Cholesterol 53.8, Sodium 695.6, Carbohydrate 121, Fiber 8.6, Sugar 61, Protein 8.5

AUNT ROSE'S STRAWBERRY PIE



Aunt Rose's Strawberry Pie image

This is really easy to make and very delicious. I got the recipe from my Aunt Rose. You can substitute other fruits for the strawberries and then use the corresponding jello flavor.

Provided by Hey Jude

Categories     Pie

Time 25m

Yield 1 pie

Number Of Ingredients 7

1 baked pie shell
2 -3 pints strawberries
1 cup sugar
1 cup water
3 tablespoons cornstarch
1 pinch salt
4 tablespoons strawberry gelatin

Steps:

  • Clean and drain strawberries; arrange in cooled pie shell.
  • In a sauce pan, combine sugar, water, cornstarch and salt.
  • Cook, stirring often, until thickened.
  • Add strawberry jello.
  • Pour over berries.
  • Chill.

Nutrition Facts : Calories 2003.8, Fat 61.9, SaturatedFat 15, Sodium 1104.2, Carbohydrate 358.8, Fiber 21.1, Sugar 233.4, Protein 15.9

AUNT BARBARA'S STRAWBERRY PIE



Aunt Barbara's Strawberry Pie image

This is a summer favorite from my childhood! Sliced strawberries, mixed with whipped cream and gelatin for texture, on top of a yummy graham cracker crust.

Provided by redfraggle37

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h35m

Yield 8

Number Of Ingredients 8

1 cup graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
1 tablespoon unflavored gelatin
¼ cup cold water
1 cup heavy whipping cream
½ cup chopped strawberries
⅓ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
  • Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.
  • Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
  • Beat whipping cream in a chilled glass or metal bowl until soft peaks form.
  • Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.

Nutrition Facts : Calories 257.4 calories, Carbohydrate 24.2 g, Cholesterol 56 mg, Fat 17.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 116 mg, Sugar 18.3 g

AUNT KATHY'S STRAWBERRY PIE



Aunt Kathy's Strawberry Pie image

Make and share this Aunt Kathy's Strawberry Pie recipe from Food.com.

Provided by lynn.demeter

Categories     Dessert

Time 20m

Yield 1 10 inch pie, 8 serving(s)

Number Of Ingredients 7

1 prebaked pastry crust
2 cups sugar
1/2 cup cornstarch
2 cups water
1 lb frozen strawberries or 1 lb fresh strawberries
4 tablespoons straberry Jello gelatin
1 cup whipped cream

Steps:

  • combine 2C sugar, 1/2 C cornstarch in saucepan.
  • add 2 cups water and heat until boiling gently.
  • Cook for 3 minutes.
  • remove from heat and stir in 4T jello until dissolved.
  • Pour over chopped strawberries, thawed and well drained if using frozen berries.
  • Pour into baked pie crust and chill.
  • Serve with whipped cream if desired.

Nutrition Facts : Calories 376.9, Fat 9.2, SaturatedFat 2.9, Cholesterol 5.7, Sodium 130.8, Carbohydrate 73.7, Fiber 2.1, Sugar 53.1, Protein 1.9

STRAWBERRY PRETZEL PIE



Strawberry Pretzel Pie image

This cool no-bake strawberry pretzel pie is the perfect way to satisfy your sweet tooth this summer. Made with pantry staples and, well, as easy as pie to make, it's become one of my family's most requested warm-weather treats. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 11

4 cups miniature pretzels
6 tablespoons butter, melted
1/4 cup sugar
3/4 cup boiling water
1 package (6 ounces) strawberry gelatin
1/4 cup lemon juice
1 pound fresh strawberries, hulled, divided
2 cups heavy whipping cream, divided
1 jar (7 ounces) marshmallow creme
2/3 cup whipped cream cheese
2/3 cup sweetened condensed milk

Steps:

  • Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally., Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust., Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts : Calories 350 calories, Fat 19g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 284mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

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