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STRAWBERRY PIE

The Bounty Of Central Florida by Valerie Hart

Crust
2 cups self-rising flour
1/2 teaspoon salt
1 1/2 sticks plus 2 tablespoons cold, unsalted butter, cut into tiny bits
1/3 cup ice water


1. Preheat oven to 350°F.

2. Combine flour, salt and butter in a food processor. Blend into coarse meal. Remove to a bowl. Add water, working quickly to form the mixture into a ball. Dust with flour. Roll out to 1/4-inch thickness. Fill the bottom and sides of a 9-inch pie plate. Chill or freeze. Remove from refrigerator and immediately place into the oven. Bake 10-12 minutes. Cool before filling


Filling:
1/3 cup granulated sugar
3 1/2 tablespoons cornstarch
2 cups whole milk
5 jumbo egg yolks
1 tablespoon vanilla extract

3. Combine sugar with cornstarch. Pour a little milk into the yolks and stir to blend. Add remaining milk and pour through a strainer into a saucepan. Stir in sugar-cornstarch mixture.

4.
Heat mixture, stirring constantly. Continue cooking over medium heat, until very thick. Stir in vanilla. Cool to room temperature. Fill cold pastry crust.


Topping:
12 ounces red currant jelly
3 tablespoons Port wine
2 tablespoons Creme de Cassis liqueur
1 or more pints large Camarosa (bed of red) strawberries

5. Combine jelly, wines and liqueur in a small saucepan. Heat, stirring, until smooth. Reduce heat to simmer. Simmer until mixture thickens a bit. Do not overcook. Cool to room temperature.

6. Dip strawberries individually into the sauce and set them on top of the custard. Refrigerate until very cold.

Note: Strawberries may also be sliced and tossed in the sauce to top.
 

 

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