Saturday, May 21, 2011

Rapture Pie!

Thank you to the wonderful people at Cook's Illustrated for creating this strawberry pie recipe, worthy of enjoying on what could potentially be your last day on Earth.  I had a feeling this pie would knock my socks off, which is why I chose not to bring it to work to share with my fellow team members even before I tasted it.  Sorry gang, I was going the greedy route with this one and I didn't even try to talk myself out of it.

I lost my recent issue of Cook's Illustrated in which I found this recipe.  You can't access recipes on their website unless you pay and join, but I found it posted on another website, so just click here for the complete recipe and steps.  If you don't already subscribe to Cook's Illustrated magazine, I HIGHLY recommend it.  Their test cooks make recipes over and over again until they find the best possible results.  I also enjoy their America's Test Kitchen show on PBS.  I'm  a huge fan.  In fact, I think Cook's Illustrated should hire me to be one of their test cooks.  What better addition to their staff than a cook with a culinary degree and a journalism degree?!  Ya hear that, Cook's Illustrated?

Anywho...this pie is the real deal.  Strawberries are in season right now and they are sweet and delicious!  You really need to make this pie, it's perfect for the end of the world or any other day of the week.

Cook down the frozen strawberries.

Cook until they are reduced to 2 cups.  Don't cheat and just use 2 cups,
you really need to be patient and let them cook down.

The reduced berries mixed with gelatin, lemon juice and sugar.
Cool to room temperature.

Fold in the sliced fresh berries.

Place the filling into your cooked and cooled pie crust.
Ignore my ugly crust.  I don't want to talk about it.

Cool the pie for at least 4 hours and decorate with lovely
swirls of whipped cream.

The most delicious strawberry pie you will ever eat!


  1. So did you skip the cream cheese/whipped cream topping and just did whipped cream?

  2. Yes, I left out the cream cheese. And my whipped cream was also very lightly sweetened, which worked well because the pie is sweet enough.