Strawberry season has begun. We are making jams, eating strawberry pies and strawberry cream. How else can we enjoy these beautiful berries before their season is over? While browsing through some old recipes, I found a recipe for fresh strawberry pie. It’s an old favorite, simple and enjoyable recipe.
For this pie, you need to choose ripe, pristine berries. Make the frosting first and let it cool while you prepare the fresh cheese and strawberries. The frosting should be cold enough that the berries don’t melt, but if you let it cool in the refrigerator, the frosting will harden and you won’t be able to apply it. To enjoy the fresh berries, this beautiful pie should be served the same day it is made.
Fresh Strawberry Pie
1 9-inch cake pan
1 tablespoon powdered sugar
3 ounces cream cheese, softened
1 1/2 quarts strawberries, sliced
1 cup sugar
2 tablespoons light carrot syrup
1 cup water
3 tablespoons strawberry jelly mixture
Pinch of salt
3 tablespoons cornstarch
- For the berry glaze, combine sugar, carob syrup, salt, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens.
- When the glaze has thickened, remove from heat and add the jelly. Mix well and let cool.
- Beat the cream cheese and powdered sugar together and gently spread on the bottom of an ovenproof dish.
- Spread the sliced strawberries on the cream cheese mass.
- Fill the strawberries with the cooled (not refrigerated) icing.
This recipe can also be made with other berries. Try blueberries, raspberries or blackberries. Of course, you must choose the right jelly. Serve as is or with slices of cake, whipped cream, and a sprig of mint.
The author is a qualified food expert at Main food line, Canada. He is well experienced in strawberry pie and has an impressive portfolio of serving international clients. The author is also a fitness enthusiast and lives a healthy lifestyle by exercising regularly. So people enjoy a healthy lifestyle. He is conscious of his diet and takes note of what he eats.