Wednesday, September 23, 2009

And then there was pie...

How yummy are field fresh Strawberries? I happened to be at the Co-op when these were brought from the back room and put out for sale. I could feel the warmth of the sun on them. Do you know who grows what you eat? It's a lovely feeling to know where, really WHERE your food comes from. (As opposed to sorta where, ie the name of the store.) Even if you get food at a stand, if there is a farm name, take a moment and notice this and rejoice that there are people who will bring this fresh local food to market.

I have eaten many a piece of strawberry pie in my day, most of them yummy. The Amish Market in Annapolis comes to mind for decent Strawberry pie. That said, some strawberry pies have seemed unnaturally brightly colored or overly filled with gel by comparison to the actual strawberry. I had to look around for a while to find a recipe that didn't call for gelatin or food coloring. I was very pleased with the taste but found the pie was not as pretty with the gel. I'd like to continue my search (and please recommend a recipe if you have one)and find a recipe that will gracefully and completely fill in the spaces between sanding strawberries without glopping over them, sort of like I picture the gel in a fruit tarte, something prettier. I did cheat (no wonder it was easy to make) and baked a frozen Marie Callendar brand pie crust. I think I have decided they are nicer than the off brand if you are using it for a desert pie. For quiche, I go with cheapest.

That said, I was amazed how EASY it was to make a fresh strawberry pie. I know the season is pretty much past so you'll have to come back to this next summer, but think about making one yourself. It takes very little time to make, though you need to allow the pie to cool in the fridge for a couple hours. Share with me any experiences you have had with this wonderful food of summer. And yes, we had real freshly whipped cream, which for some reason wouldn't stiffen up much.

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