By: Robin Kurss

Fresh Strawberry season has begun early in WNY!  When I was little, one of my favorite desserts was the fresh strawberry pie at Gleason’s Restaurant on Niagara Falls Boulevard near Sheridan. We would go there for dinner after Hebrew School at Temple Beth El every Tuesday! Hope you’ll enjoy this blast from the past!

Fresh Strawberry Pie
Ready In: 35 mins.     Serves: 8

INGREDIENTS:

• 1 prebaked 9” piecrust, cooled
• 1/2 teaspoon vanilla extract
• 8 cups hulled strawberries, divided
• 2 tablespoons water
• ²⁄₃ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• whipped cream

DIRECTIONS:

1. Combine about (2) 2/3 cups of the strawberries with 2 tablespoons water in a saucepan and bring to a boil while mashing strawberries, cook 2 minutes.
2. Push strawberries through a sieve with a spoon and discard any solids that remain.
3. Measure juice and add water to equal 1 cup.
4. Combine 2/3 c sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over med. heat until thickened. Boil for 1 minute Remove from heat and stir in vanilla.
5. Place 1/2 of remaining berries in pie shell; drizzle with 1/2 of glaze.
6. Place remaining berries on top and drizzle with remaining glaze.
7. Chill for 2 hours or until set.
8. Serve cold with whipped cream.