Throwback Thursday – Strawberries!

Throwback Thursday – Strawberries!

It’s 95 degrees outside and more like summer than fall, so today is “Throwback Thursday” (I think that’s what the cool kids call it) to the beginning of summer strawberry season! While you can’t pick your own berries today, there are plenty still in grocery stores, so go grab a couple pints and get set to make the most delicious strawberry pie you’ve ever had to enjoy this (hopefully!!) last “summer” day 🙂

Our favorite place to pick strawberries is Doran’s Farm in New Albany. It’s the kind of place where you’re greeted by the owner saying “Eat as many berries as you like in the field” instead of some places where the first thing you see is a sign saying “Eating = stealing.” No thanks! Ava took the eat-all-you-want philosophy to heart and cried of a stomachache the whole way home 🙂

All the strawberries that made it from the field to farm house ~ hence why Ava had a stomachache the whole way home!

Anyways, we had a beautiful June day to pick strawberries! My mom – Nana – always joins us and it’s her AMAZING strawberry pie recipe we love so much! There’s something about picking your own berries, seeing exactly where they are grown, that makes them so much more delicious. Enjoy this recipe 🙂

Strawberry Pie

  • 3/4 cup flour
  • 1/2 cup quick cooking oats
  • 1/2 cup chopped pecans
  • 2 tablespoons sugar
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 tablespoons light corn syrup
  • 2 tablespoons strawberry Jello
  • 1 quart fresh strawberries
  1. Combine first 5 ingredients and press into a greased 9-inch pie plate. Bake at 400 degrees for 12-15 minutes until lightly browned. Cool on a wire rack.
  2. In a medium saucepan, combine 3/4 cup of sugar and cornstarch until completely blended. Add water and corn syrup. Bring to a boil and cook for 2 minutes until thickened. Remove from heat and mix in Jello until dissolved. Let cool to room temperature. **If you add the Jello before thickening, it will NOT set up…I know from experience**
  3. Once the crust is cooled, arrange berries in crust. If a berry is huge, go ahead and slice it, but you don’t want to cut all the berries and release too much juice or the pie won’t set up all the way.
  4. Pour the cooled Jello mixture over the berries. Refrigerate until set (2+ hours). Store pie in refrigerator.
Not my photo, but this is what the pie will look like. Guess we are more focused on eating than remembering to take a picture of my pie. Sorry!

And there you have it, folks! The perfect hot weather strawberry pie 🙂

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