Recipes

BonusRecipe: American Strawberry Pie

{"colorSpace":"kCGColorSpaceDisplayP3","cameraType":"Wide","macroEnabled":false,"qualityMode":2,"deviceTilt":0.26518551906081633,"customExposureMode":1,"extendedExposure":false,"whiteBalanceProgram":0,"cameraPosition":1,"focusMode":1}

You can find any strawberry pie recipe. You might find more complicated strawberry recipes, but none will be better tasting than this old American Strawberry Pie recipe from Sunset Magazine. Grab your strawberries, make a crust or buy one, but do have a slice! If you love the flavor of strawberries and find the ones in the US to not be that flavorful, purchase the Wild Strawberry Essence from Grasse, France from www.simplygourmand.com

American Strawberry Pie

2018-05-24 18:06:18

Serves 6

Our favorite way for strawberry pie - American style

Prep Time

40 min

Prep Time

40 min

Ingredients

Pre baked pie shell of your choice 9.5-10 inches in diameter, 1.5 inch side
4 cups strawberries, sliced in half
1 cup caster sugar
9 gr sheet gelatin or 1 tbs powdered gelatin
1 cup water
1/2 teaspoon Wild Strawberry Essence from Grasse France

Instructions

Soften sheet gelatin in water or dissolve powdered gelatin in 1/4 cup water
Cook 3/4 cup of the strawberries in 1 cup of water until they are soft.
Strain the strawberries back into the water so that you get a thin puree.
Add the 1 cup of sugar and stir until sugar is dissolved.
Add the gelatin of your choice, (wring out sheet gelatin if using that)
Chill a bit until just barely cool and syrupy.
Fold this liquid into the strawberries and add the essence.
Pour into pie shell and chill until the gelatin is set.
Serve with whipped cream

Notes

I add a small amount of natural strawberry essence from France into the strawberries as our strawberries here are not very flavorful.
The flavoring essences from Grasse, France are superior to our domestic flavoring extracts. You will use less and the flavor and aroma will be exceptional. These are the ones that we carried at La Cuisine. They are available at www.simplygourmand.com

Adapted from Sunset Magazine

Kitchen Detail https://lacuisineus.com/

Hungry for More?

Subscribe to Kitchen Detail and get the newest post in your inbox, plus exclusive KD Reader discounts on must have products and services.

Share Us on Social Media:

Nancy Pollard

After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.

Next Juicy Post: Torta Setteveli - The Ne Plus Ultra Of Sicilian Cakes »

Previous « Travel Alert: Down Home Bologna Cookin'

View Comments

Tarah F Taylor says:

June 1, 2018 at 11:18 pm

Can you tell me the name of the French company that makes the essences the store used to carry?
Thank you,
Tarah
- Nancy Pollard says:
  
  June 5, 2018 at 2:15 pm
  
  Hi Tarah,
  It was a group of companies but they currently do not have distribution at the consumer level in the US. I am working with a wholesale distributor to see if there is a way for small consumers to purchase them in the US.
  
  Nancy
  - Jeffrey Huisman says:
    
    August 22, 2018 at 3:15 am
    
    Thank you, Nancy, for working to try to bring those essences back to the US market. I just found your store had closed as I was getting ready for my annual restocking. I will miss your store immensely and I have no idea how I'll replace the flavors I've used so liberally in my cooking for the last 12 or more years. Here's to hoping!
Tarah F Taylor says:

June 23, 2018 at 9:26 pm

Thanks so much! Keep us posted!!!!