CHEF JEFF — ONE BYTE AT A TIME: Strawberry Pie

It’s hard to beat a good fresh fruit pie in the summer.

Strawberry Pie

½ cup sugar

1 cup water, divided

½ cup orange juice

½ cup rum

1 sprig mint

3 tablespoons cornstarch

8 cups strawberries, about 2½ pounds, hulled

1 baked 9-inch single pie crust

In medium, nonreactive saucepan, stir together sugar, ½ cup water, orange juice and rum. Gently crush mint in your hand to release oils. Place mint in pan. Bring mixture to simmer over medium heat. Continue to simmer for 2 to 3 minutes to marry flavors. Remove from heat. While liquid is coming to simmer, whisk together cornstarch and remaining water to form slurry. Stir into the pan. Heat pan over medium-low heat. Cook until liquid thickens, stirring constantly. Remove from heat. Discard mint sprig. Arrange strawberries in prepared crust. Pour thickened filling over berries. Refrigerate pie 3 to 4 hours to set filling.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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