It's been a whole lot of strawberries up in here lately. The last time we went strawberry picking was 2 summers ago, Finn couldn't walk and it was a hot Iowa day. Needless to say, we didn't last long in that patch. We tried to go last summer before we left Iowa, but by the time I got myself organized and had carved out some time in the midst of packing, we were too late. It's just as well, I wouldn't have had time to do anything with those strawberries last summer anyway, I was just being optimistic.
This year was different and our bounty was 10-fold what we had two years ago. I've got a board devoted to all things strawberry on my Pinterest page and I can't wait to try a few new recipes. I managed to make 3 batches of jam. I used this recipe from The Pioneer Woman because it's really easy and because it's in her new cookbook, which my husband gave me as a surprise "just because" gift last spring, so it was readily accessible. The pages are now slightly sticky and stuck together. Try not to shudder at the 10-1/2 cups of sugar per batch.
I've got a list a mile long of what I want to make with all of these strawberries - and considering I have about 5 gallon-sized bags in the freezer, it will surely take me through the winter.
- Strawberry Popsicles are top on my list (although we've been hovering in the high 60s, low 70s, so it hasn't really been hot popsicle weather up here).
- I want to make some more Strawberry Syrup for ice cream and for pancakes and for waffles (and really, anything else I can think of to throw some strawberry syrup on - oatmeal, vanilla pudding...).
- I really want to make some biscuits to go with the jam, and if I'm making biscuits, I might as well make some Strawberry Shortcake - or an alternative, Chocolate Strawberry Shortcake.
- Last summer, to celebrate Julia Child's birthday, I made Strawberry Millefuille, which I will totally be making again because it was so light and amazing.
Uriah requested that I make my mom's Strawberry Glaze Pie, so I did. It doesn't take a lot of arm twisting to get me to make pie, and since he requests sweet things so infrequently, I like to oblige when I can. I think my love language is food.
If you find yourself with a plethora of strawberries and need something to make - this pie is a summer staple. Clearly we couldn't even wait to dive into it! You wouldn't necessarily have to use whole strawberries, although my mom always says it makes for a prettier presentation and I tend to agree. A simpler solution would be to fill the pie crust with sliced strawberries and pour the glaze over them.
- Baked pastry shell for a 8-9" pie
- 1 cup strawberry juice
- 1/4 cup sugar
- 3 tablepoons cornstarch
- pinch of salt
- 2 cups (or more) strawberries
To make the juice: Measure 1 cup of strawberries, crush them, and add enough water to measure one cup. Simmer for about 3 minutes; strain, discarding the strawberry pulp and keeping the juice. Add water to the juice if necessary to measure 1 cup.
To make the glaze: Cook the juice, sugar, cornstarch, and salt over medium heat, stirring constantly until thick. This part takes a bit of patience because it takes time for it to get to a thick syrup consistency. Cool the glaze.
To assemble the pie: Slightly wash and hull 2 cups (or more) of strawberries. Arrange in the baked pie shell. Coat with glaze and chill 2-3 hours.
Could someone please tell these two to stop growing? 2011 and 2013:
Could someone please tell these two to stop growing? 2011 and 2013:
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