Strawberry Supreme Summer Pie
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, strawberry pie, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
When I was little my mother used to have a small vegetable garden in the backyard.
Behind all the carrots, onions and parsley was my favorite spot – my sister and I would sneak in every day to see if the strawberries were ripe yet.
It seemed to take forever for that biggest, most delicious looking strawberry to be done! Mom would always let us eat the first ripe ones, but when there were enough of these plump, red pieces of heaven, she would make this incredible strawberry pie.
My mother’s strawberry pie is still my favorite. She makes hers from scratch, with a pie crust recipe she’s been keeping a secret for years. It’s not really a secret – she just knows I’m not much of a baker so she would rather give me the finished pie instead of the recipe…
But occasionally I like to pretend I’m a pastry chef and I choose the easiest recipe I can find, to make sure it will turn out ok. The flavor resembled my mother’s strawberry so much that it almost could have fooled me!
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Quick Tip: Serve with a scoop of ice cream or some whipped cream on top.