Is there anything quite as lovely as a bite of real, fresh, in-season foods? This is the time of year when the grocery store becomes packed with the juiciest, best strawberries of the year. I wish I could say that I picked these myself, in a sundress as I sprouted freckles on my nose. Alas, a spring fruit like the strawberries won’t be ripe here in Manitoba until…August. I picked these up at Superstore. I’m a little ashamed to admit that I bought three giant cartons of these beauties this week. They were just… irresistible. About a carton and bit of strawberries went into making this:
Sweet, sweet strawberry pie complete with shortbread crust. Last week, I splurged on the Simply in Season cookbook, published, in part, by the Mennonite Central Committee. I am absolutely in love with this cookbook. There are recipes for everything single thing that grows in the earth. I’m so excited to cook the veggies and fruits that will come in my CSA basket this summer and fall.
The strawberry pie recipe was the first thing I’ve tried out of this cookbook, and it didn’t disappoint. I liked that it didn’t call for jello, sure-gel or another other odd thickening agent. The berries really shine in this pie. The only problem I encountered was the goo to strawberry ratio. I put in the exact amounts of berries the recipe called for, but there was too much goo and not enough strawberries, so it was a bit messy. Perhaps I should have let the goo thicken up a bit longer so it would cling to the berries more, but I can never seem to get those sort of things just right. Despite its messy appearance in the photo above, it was the best tasting strawberry pie I have ever eaten. Recipe after the jump: