Strawberry Pie

Yes, it's been a really long time since I've posted.  The dissertation-writing process is long and weird, and it's hard to focus on anything else.  My posts in the future might continue to be infrequent and also possibly less elaborate, but I'll try to throw something up here a couple times a month.


Meanwhile, it's summer!  Which means, in Massachusetts, it's the season for CSAs, farmer's markets, and berries, berries, berries!  I got two quarts of strawberries from my CSA last week, and about half of them went into this simple strawberry pie.  I used agave and Bee Free Honee, a sweetener the consistency of honey but made from apples.  I do eat honey, but I love having another option for sweeteners.  I tried it when I got an online coupon and quickly became a fan.  It's a Minnesota-based company, and so my Twin Cities friends can most easily find it.


1 pie crust, baked (I used a whole wheat, vegan version from Whole Foods' freezer.)
1 quart fresh strawberries
1/4 cup agave syrup
1/4 cup Honee (or other liquid sweetener)
1/2 cup water
2 tablespoons cornstarch

Cut green tops off strawberries, and arrange half in the baked pie crust.  Chop the rest of the strawberries into approx. 1/4-1/2 inch squares.  Add chopped strawberries, 1/4 cup of water, and sweeteners to a saucepan.  Bring to a boil, stirring and mashing the strawberries.  Add the rest of the water to the cornstarch and mix completely.  Add the cornstarch mixture to the boiling strawberry mix.  Reduce heat to simmer for about 5 minutes, stirring constantly.  Add more water or cornstarch mix to attain desired consistency, knowing that it will set further when cooled. 




Pour this mixture over strawberries in crust and let chill in refrigerator for at least 1-2 hours.  Serve with vegan versions of whipped cream, ice cream, or yogurt.

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