Strawberry Pie

Originally published May 1970

Print Recipe

Servings: 6

Oh-so-sweet and bursting with strawberry flavor, do this pie a favor and use local berries to take its flavors sky-high. Make one regular-sized pie or share this deliciousness with friends by choosing mini-crusts. Bonus — we had leftover strawberry filling to use on toast and pancakes!

Ingredients

4 cups strawberries

1 cup sugar

½ teaspoon baking powder

3 tablespoons cornstarch

1 9-inch graham cracker pie crust or 6 mini crusts

Whipped cream, optional

Directions

Line graham cracker pie crust with 2 cups of sliced, raw strawberries.
Combine next 3 ingredients in a pot over medium heat and cook until thick, stirring and mashing the strawberries as they soften. End result should look like jam. Let strawberry mixture cool and then pour over raw strawberries in crust.
Let pie set for several hours in the refrigerator. Serve with whipped cream.

{loadposition kitchen-corner-footer}

Recipe Courtesy Of

Mrs. R.W. Franklin, Greensboro