Fresh Strawberry Pie

This spring, with all of the rain, we've been blessed with an abundance of strawberries from the garden. I planted them 3 years ago and never have had much of a crop, especially with last year's drought. They are very sweet and tasty, I'm a happy gardener.

I have my strawberries planted along with the asparagus so I can double the productivity of the garden. I remember my Grandfather doing it that way. They seem to coexist very nicely.

Looking for ways to use them, I remembered the strawberry pie that we made at "R" Place.

When we had the restaurant, this pie was a summertime favorite. I have tweeked the recipe a bit to remove the strawberry Jello. The result is a more naturally flavored pie.

Fresh Strawberry Pie

3/4 cup strawberry puree (made from 1 cup ripe berries - see below)
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons white corn syrup
1/4 cup water
1 teaspoon unflavored gelatin
2 cups sliced fresh strawberries
1 - 9 inch prebaked pie crust

Make strawberry puree by cooking ripe strawberries until soft, then mash or puree in a blender.

Combine puree with cornstarch, sugar and corn syrup.

Cook over medium heat until thickened and bubbly, stiring constantly.

Dissolve gelatin in water and let stand a few minutes.

Add gelatin to strawberry mixture, mix thoroughly and allow to cool slightly.

Slice strawberries onto paper towels so they are dry, then fold into strawberry mixture.

Spread mixture in the baked pie shell and refrigerate for an hour or more.

Top with sweetened whipped cream. Enjoy!