One of my favorite spring treats is homemade strawberry pie made using great-great-grandma's recipe from Ireland. My mouth is all primed for it, and I can't make it!
Rats!
I had the carpal tunnel surgery a few weeks ago, and it hasn't healed enough yet to be able to handle the pressure of the rolling pin against it. And I hate those premade pie crusts from the store - the flavor and texture are all wrong.
pouting in my corner.......
Fran
Can you get someone to roll it for you? Maybe invite a friend for a cup of tea and a little baking and make two pies--one for each of you? I'd pout if I couldn't have strawberry pie too!
Best wishes, Ericka
And the recipe is??? You tease :)
What a great idea!
And Fran - you need to share the recipe! Cheryl
I made just the filling and dished it up that way. It's good, but I still think it needs the flavor of the pie crust added with it.
We're such creatures of habit, aren't we?
I agree Cheryl! I LOVE STRAWBERRY PIE .... and the recipe is ...????????
I know it may sound terrible, but have you thought of using the recipe but making a crustless pie. Here is a recipe for a crustless apple pie that you can adapt.
Title: Crustless Apple Pie Yield: 8 Servings
Ingredients
5 c apples, peeled, cored, cutup 1 c sugar (or less) 1 ts cinnamon 1/2 c biscuit mix * 2 eggs 3/4 c milk 2 tb butter or margarine softened 1 ts vanilla 1 topping 2/3 c flour 1/3 c brown sugar, packed 1/4 ts salt 3 tb butter or margarineInstructions
Place apples in greased 10 inch pie plate. Pour sugar over top. Sprinkle with cinnamon.
Measure next five ingredients into blender and blend smooth, or measure into a bowl and beat until smooth. Pour over pie.
TOPPING: Mix topping ingredients until crumbly. Scatter over apples. Bake at 350 F about 50 minutes until apples are cooked and topping is lightly browned.
My note: Why didn't I find a recipe like this *before* I learned to roll piecrust? Amount of sugar could be reduced if apples are sweet enough to eat raw.
George
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