CHEF JEFF — ONE BYTE AT A TIME: Strawberry PieIt’s hard to beat a good fresh fruit pie in the summer.
By: Herald Staff Report,
It’s hard to beat a good fresh fruit pie in the summer.
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.
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