Side Pannel
Sugar and Spice Strawberry Pie
Sugar and Spice Strawberry Pie
- Recipe Submitted by Stews on 04/05/2014
Category: Berries, Pies
Ingredients List
- 1/2 rolled refrigerated unbaked piecrust (1 crust)
- 2 teaspoons The Spice House Chicago Old Town Spiced Sugar or 2 teaspoons sugar mixed with 1/8 teaspoon ground cinnamon
- 1/2-3/4 cup sugar
- 2 tablespoons cornstarch
- salt
- 1 cup water
- 1/2 3 - ounce package (about 3 Tbsp.) strawberry-flavored gelatin
- 6 cups fresh strawberries
- Whipped cream
- The Spice House Chicago Old Town Spiced Sugar or cinnamon-sugar (optional)
Directions
1. Let piecrust stand at room temperature as directed on package. Line a 9-inch pie plate with piecrust; fold under edge. Crimp as desired. Prick pastry all over with a fork. Sprinkle 2 teaspoons Chicago Old Town Spiced Sugar on the bottom crust. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack. Set aside.
2. In a small saucepan, combine sugar (the amount of sugar depends upon the sweetness of the berries), cornstarch and salt. Stir in water. Bring to boiling; reduce heat. Stir in strawberry-flavored gelatin. Cook and stir over medium heat until thickened; remove from heat. Transfer gelatin mixture to a large bowl; cover and let cool to room temperature (about 1 hour).
3. Meanwhile, remove stems from strawberries. Cut any large strawberries in half lengthwise. Add berries to cooled gelatin mixture; stir gently to coat. Spoon strawberry mixture into cooled pastry shell. Cover; chill at least 4 hours or until firm. To serve, top with whipped cream. Sprinkle with additional spiced sugar, if you like.
2. In a small saucepan, combine sugar (the amount of sugar depends upon the sweetness of the berries), cornstarch and salt. Stir in water. Bring to boiling; reduce heat. Stir in strawberry-flavored gelatin. Cook and stir over medium heat until thickened; remove from heat. Transfer gelatin mixture to a large bowl; cover and let cool to room temperature (about 1 hour).
3. Meanwhile, remove stems from strawberries. Cut any large strawberries in half lengthwise. Add berries to cooled gelatin mixture; stir gently to coat. Spoon strawberry mixture into cooled pastry shell. Cover; chill at least 4 hours or until firm. To serve, top with whipped cream. Sprinkle with additional spiced sugar, if you like.
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