This afternoon I debated what kind of pie to bake - peach or strawberry? Strawberry Cream Supreme won out.
As you can see, a little bit is missing now too!
I went outside after supper (do you say supper or dinner?) and put the pie on a bench.
These were the best strawberries I have found this year.
Here is how it works:
For the pie crust you will need 2 cups sifted flour, 3/4 cup of crisco and 5 Tb. ice water. Mix all and form dough - roll out and place in large pie pan crimping edges. I brushed my edge with some egg yolk. Preheat the oven to 450 degrees.
Here is the pie recipe:
Filling: 1 8 oz cream cheese softened, 1/3 cup of sugar, 1 egg and 1/2 tsp vanilla
Mix these ingredients together in a small bowl and pour over the pie pastry spreading to the edges.
Now the pie body:
Wash, cap and cut into 2 cups of strawberries and place them in a small pan. Add 1 cup of sugar. In a small bowl mix 1/4 cup of water with 3 Tb cornstarch and whisk well. Add to saucepan over medium heat and bring to a boil to thicken. When thick pour into a bowl to cool. Take out about 2/3 cup of this mix and spread it over the cream cheese base in the pie. Place the pie in the oven at 450 degrees for 8 minutes. Drop the temperature to 350 degrees for another 10 minutes. Cool the shell.
Clean and cap about 1 quart of really ripe strawberries. When the pie is cool pour 1/2 of the cooked and cooled strawberry mixture into the pie shell. Arrange the strawberries on top neatly in rows from the center out. Pour all the rest of the cooled strawberry mixture over the fresh ones.
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