Bavarian Strawberry Pie Recipes

BAVARIAN STRAWBERRY CREAM PIE

Steps:

• In a large bowl, crush strawberries and add sugar.
• Let stand 30 minutes.
• Pour cold water in a bowl and add the unflavored gelatin to the top.
• Let stand 5 minutes.
• Add boiling water to dissolve the gelatin; stir.
• Stir in the the strawberries and add fresh lemon juice.
• Chill the gelatin until it is the thickness of unbeaten egg whites.
• Whip the cream until firm peaks form.
• Gently fold into strawberry mixture.
• Pour into pie crust and refrigerate for at least 4 hours.

STRAWBERRY PIE

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.

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
• Bake for 35 to 45 minutes, or until the crust is slightly browned.

STRAWBERRY BAVARIAN PIE

Steps:

• Dissolve gelatin and sugar in boiling water. Add cold water. Chill until thickened.
• Arrange strawberries in bottom of pie shell. With electric mixer on medium, beat thickened gelatin until fluffy and doubled in volume. Blend in 1 cup of the Cool Whip. Chill until mixture mounds. Spoon berries in pie shell.
• Chill about 4 hours. Garnish with remaining Cool Whip and strawberries.

STRAWBERRY BAVARIAN PIE

Steps:

• The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
• Discard whey and reserve the yogurt cheese for the pie.
• Wash strawberries, hull and slice.
• Sprinkle with sugar or a mixture of sugar and Splenda.
• Taste for sweetness and adjust sweetening as necessary for personal taste.
• Soften the gelatin in 1/4 cup of water for 5 minutes.
• Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
• Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
• Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
• Refrigerate until firm; at least 3 to 4 hours.
• Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.

STRAWBERRY BAVARIAN

Steps:

• Puree strawberries in blender.
• In saucepan soften gelatin in cold water. Add to puree with sugar.
• Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
• Chill, stirring occasionally, until mixture begins to thicken.
• Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
• To serve, unmold and top with whole berries.

BAVARIAN STRAWBERRY PIE

Steps:

• 1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent over browning if necessary). Cool on a wire rack.
• 2. In a large bowl, combine strawberries and sugar; let stand for 15 minutes.
• 3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.
• 4. Stir into strawberry mixture. Cool to room temperature.
• 5. Fold in whipped cream. Pour into crust.
• 6. Refrigerate for at least 4 hours before slicing.