Thursday, May 28, 2015

Strawberry Pie Heaven

By Annie Chamovitz
The Cumberland Creek Mystery Series
Book 4.5: Scrappily Ever After (e-novella)
By Mollie Cox Bryan

In the Shenandoah Valley of Virginia, one of the many things spring means is strawberries. Strawberries are everywhere—in the grocery stores, of course, but also the farmer’s markets, and pick-your-own farms.  Or, you can grow your own. Strawberries don’t need much space to grow. In fact, you can grow them in a hanging basket. Looking around at my backyard crop, I kinda wish I had done that.  They do seem to take over. But I have to say: YUM! There’s nothing better than a fresh picked, sun-ripened strawberry straight from your garden.
After just plucking them from the garden and plopping them into my mouth, I think the next best way to enjoy strawberries is in pie. I’ve tried a lot of recipes. Some take more time than others—and unfortunately, between being the mother of two active boys and all of the writing I do for my freelancing, I have to be selective as to how much time I can spend baking pies. (And I do have a history of burning them! I tend to get distracted!) I found this pie easy to make and oh so delicious. Like a piece of strawberry heaven.  Enjoy!

Use only fresh berries for this pie. Frozen ones would make the pie too runny. For variety, you can use any kind of fresh berry; just make sure the berry and the flavor of gelatin complement one another.

 Makes two 9-inch pies

 Prebaked crusts
2 cups water
 2 cups sugar
1 (3-ounce) package strawberry gelatin
3 tablespoons cornstarch
2 pounds fresh strawberries, washed and hulled
Whipped topping or Sweetened Whipped Cream for topping

 Combine the water, sugar, gelatin, and cornstarch in a saucepan over medium-high heat and cook, whisking constantly, until thickened. The mixture should feel thick and thinly coat a spoon, and a line drawn on the spoon will stay clear. Cool until lukewarm.

Place the strawberries in the crust pointed end up, starting in the middle and working out to the edge. Pour half of the gelatin mixture over the strawberries in each pie shell.

Chill for several hours or overnight, until the filling is set. Serve topped with a dollop of whipped topping.

Check out Mollie Cox Bryan online:

Twitter: @MollieCoxBryan


  1. I love strawberries, and strawberry pie is perfect for summer dessert. Thank you for the recipe.

  2. Yummy, this sounds great.... I love it when the characters do the talking... :-)

  3. My strawberries don't make it to the pie...

  4. Great post, Annie! Your pie sounds soo good!