DOUBLE-CRUST STRAWBERRY PIE
The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. -Patricia Kutchins, Lake Zurich, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.
Nutrition Facts : Calories 334 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
EASY FRESH STRAWBERRY PIE RECIPE (TASTE OF HOME)
We skipped the strawberry gelatin and mashed a cup of strawberries and cooked down instead. It was delicious. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 350 for 8 minutes.
- Remove foil and bake 5 minutes longer. Cool on a wire rack.
- In a small saucepan, combine the sugar, cornstarch, and water until smooth.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
- Remove from the heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes or until slightly cooled.
- Meanwhile, arrange strawberries in the crust. Pour gelatin over berries.
- Refrigerate until set. Garnish with mint if desired.
Nutrition Facts : Calories 343.2, Fat 10.2, SaturatedFat 2.5, Sodium 224.5, Carbohydrate 61.3, Fiber 3, Sugar 41.9, Protein 3.6
STRAWBERRY GLAZE PIE
"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is! "This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown. "Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
Nutrition Facts :
STRAWBERRY CREAM CHEESE PIE
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. -Kim Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.
Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
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