It doesn’t matter how they’re fixed, I love strawberries. The berries with the best flavor are vine-ripened. When I was a girl, Mom used to send my sisters and me to pick strawberries from the bed that she had planted next to the house. We pulled off the mesh wire that we’d placed over the bed to protect the berries from the birds and hunted out the ripe strawberries. We couldn’t resist popping a few of them into our mouths, but before long we had a bowl of strawberries that Mom fixed for shortcake or to spoon over freshly-churned ice cream. Yum!
Sometimes when we kids went by horseback with Dad to the forest to check cows, we found wild strawberries. The plants are small, and the berries are so tiny that it took a lot of picking to get even a tablespoonful. However, their flavor was wonderful.
This week’s column features two recipes for strawberry pie. Neither pie requires baking. The recipes are courtesy of Geraldine Coleman who sent me a new batch of recipes this week. Thanks, Geraldine!
Strawberry Vanilla Pie
2 cups fresh or frozen strawberries
1 cup sugar
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1 (4 serving) box of strawberry-flavored gelatin
1 pint vanilla ice cream
1 (9-inch) pie crust, baked
Instructions: Combine the strawberries and sugar and let stand for 10 minutes. Drain off the liquid, measure it, and add enough water to make 1 cup. Pour the liquid into a saucepan and heat to boiling. Pour over the gelatin. Stir until dissolved. Add the ice cream and stir until it is melted. Add berries and mix. Pour into a 9-inch baking shell and chill. Top with whipped cream. Courtesy of Geraldine Coleman.
Just Minutes Strawberry Pie
1 (4-serving) box strawberry-flavored…
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