Strawberry Pecan Pie

ABC Wednesday
May 17th, 2017

The letter is S for Strawberry Pecan Pie

If it EVER stops raining the Strawberry Season will be upon us

and all the Mums and Cooks and strawberry lovers

will delight in baking this delicious treat!

At least once a year this scrumptious pie in a nutty, buttery shell

is an absolute MUST.

Here is the recipe...

First the Pecan Pastry.

In a bowl combine 1 cup of flour, a quarter cup of brown sugar

and a half teaspoon of salt.

Cut in one half a cup of butter until the mixture

resembles coarse crumbs....

and then stir in one half a cup of ground pecans!

Beat together 2 tablespoons of icy water and 1 egg yolk

and using a fork stir into the flour mixture until crumbly and  moist

Press into a 10 inch pie plate

Flute the edges and cover and refrigerate for about half an hour.

Meanwhile prepare the filling....(below)

When the half an hour is up

Prick the pastry all over and bake in a 375degree oven for ten minutes.

So, for the filling - puree four cups of strawberries

and in a saucepan combine 1 cup of sugar, one quarter cup of cornstarch

and one half a cup of water, blending well.

Add the pureed berries, bring to a boil stirring constantly, then reduce heat to low 

and cook for one or two minutes until the mixture

is translucent and slightly thickened.

Keep stirring while doing this.

Remove from heat and blend in one tablespoon of butter.

Let cool until lukewarm.

If you want the mixture extra smooth you might press it through a sieve.

Arrange four cups of whole strawberries tips up, in the pastry shell.

Pour in the filling and refrigerate for at least two hours....

Just before serving whip a cup of cream

with two tablespoons of icing sugar and pipe it around the edging....

My image, which I borrowed from Mister Google,
says to KISS THE COOK
and that would be o.k. too!!!

More Ss here at ABC Wednesday with thanks to
all those who make this meme possible!