About this time last year, we planted over 75 pots of ranunculus. This year, we’re happy to report that about half of them made it back.
If it weren’t for regularly scheduled dinner parties, we would never see our loved ones. You see, we’re gearing up to tear down our home, gut it all out and re-build it again. (And I, Mrs. RGBistro, am working around a packed office schedule.) To prepare for the remodel kickoff has taken months and months of planning… so much so, that when we were due for our quarterly “Food and Wine Group” (FAWG) dinner party with a few of our friends, we swore it had just been days since the last one…
With only a few hours to spare between our afternoon remodel meetings and the first course to a spring-themed dinner, Mr. RGBistro graciously offered to make a “fresh strawberry pie” dessert so I could continue research on cabinet door styles and finishes.
Because strawberries are right in the peak of their season, and they’re from the patch down the road, these should have been great all by themselves. But gussied up in a flaky butter pie and some whipped cream, they were perfect for the party.
We’re thankful for our regularly scheduled dinners. Now… back to our hole to finish what we’ve started.
Hope to resurface soon!
What’s your favorite fruit pie?
Fresh Strawberry Pie
Fresh strawberry pie with whipped cream and vanilla in a flaky butter pie crust.
~ Serves 6 ~
~ Ingredients ~
- 2 pounds fresh strawberries, rinsed and hulled
- ½ cup granulated sugar plus 2 tablespoons granulated sugar
- 2 ½ teaspoons cornstarch
- 1 ½ teaspoons lemon juice, freshly squeezed
- 1/8 teaspoon salt
- 2 ½ teaspoons unflavored powdered gelatin
- 2 tablespoons cold water
- 1 baked flaky pie crust
- 1 cup cold heavy whipping cream
- ¼ cup warm water
- ½ teaspoon vanilla extract
~ Preparation ~
Preparation Time: 1-2 hours
- Slice about 3 cups of the strawberries ¼ inch thick and place them in a medium bowl. Crush the sliced berries with a potato masher or a fork; you should have about 1 ½ cups crushed berries. Place them in a small saucepan. Add the ½ cup sugar and the cornstarch, lemon juice, and salt, and stir to combine.
- Soften 1 ½ teaspoons of the gelatin in the cold water, and set it aside.
- Place the saucepan over low heat and bring the berry mixture to a simmer. Cook, stirring occasionally, until the mixture is transparent and of medium thickness, about 5 minutes. Remove from the heat, add the softened gelatin, and stir until the gelatin has dissolved. Set aside to cool.
- Cut 1 cup of the remaining berries into quarters, and gently fold them into the cooled cooked mixture. Pour the filling into the baked pie shell, and chill in the refrigerator until set, at least 1 hour, and up to overnight before serving.
- Chill the whisk attachment and the bowl of an electric mixer in the refrigerator for about 10 minutes.
- Attach the bowl and whisk to the mixer, and add the heavy cream and the remaining 2 tablespoons sugar. Whip until soft peaks form.
- Soften the remaining 1 teaspoon gelatin in the warm water, and set aside until cool but not set. With the mixer running, add the softened gelatin to the whipped cream and whip until stiff peaks form. Add the vanilla. Working quickly, use a spatula to top the pie with the whipped cream, spreading it evenly and smoothly. Return the pie to the refrigerator and chill until set, at least 45 minutes.
- Slice or halve the remaining strawberries, and arrange them decoratively on top of the pie. The pie will keep for up to 3 days in the refrigerator.
Nutrition content per serving: 374 calories, 45g carbs, 2g protein, 21g fat, 3.5g fiber
Cost per serving: $1.96 – $2.04
Source: Emeril Lagasse via http://www.abcnews.go.com/GMA/recipe?id=7805495
Update (4/27/11): This recipe has been tested by friends of the RGB. Click here to see their adaptations!
Amy | Sing For Your Supper