I had Strawberry Pie for breakfast today. And a teensy slice again for lunch. And if it's up to me, my sweet husband will make me one more Strawberry Pie so we can enjoy a little more for dessert tonight. 🙂 I think I have a Strawberry Pie addiction.
The very first time that my husband called to invite me out on our first date (I figured he was on the church's evangelism team trying to convince me to go to church . . . really!), I asked him what he'd spent his day doing. Sure enough, as a twenty-three year old guy right out of college he'd taken his weekend off from work and went strawberry picking, and made a Strawberry Pie just for himself that day. Sure sounded like a good guy to me . . . (Little did I know then that I was hooked!)
So, every year we pack up our kids and head out to strawberry pick, and you can bet they gobble down every berry they can manage while they pick a few too.
Enough about our strawberry history, you just want the recipe, right? 🙂 Strawberries have just become in season here in North Alabama (we picked these last weekend at Browns Farms), and hopefully we'll all see falling prices on strawberries over the next few weeks. Here's how to make it in your kitchen:
James's Favorite Strawberry Pie
- baked pie crust
- 4 cups strawberries, drained
- 1 cup water
- 1 cup sugar
- 1/4 cup corn starch
- 4 tablespoons strawberry Jell-o
- Bring water, sugar, and corn starch to boiling on low heat, until thickened (you'll need to stir this constantly)
- Add 4 tablespoons of Strawberry Jello, cool slightly.
- Drizzle jello mixture over berries
- Refrigerate until firm, slice and enjoy!
Looking for more penny pinched recipes? Go HERE.
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