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!|