As the summer winds down, I'm attempting to make all the quintessential summer pies before moving into the fall classics. Nothing says summer like ripe red strawberries. I know I'm a bit past the peak of strawberry season, but the strawberries in Arizona still look and taste really good. For this pie, I followed the All Strawberry Pie from the Pie Book.
I started out by making the dough for the crust; I needed two pie crusts. Then I cut up all the strawberries. I added cornstarch, Splenda Nectresse (sugar substitute), lemon juice and nutmeg to the strawberries. I was surprised to find nutmeg in a strawberry pie, but it added great flavor! The recipe required white creme de menthe. I used green because I already had it. The strawberry mixture had to sit for 15 minutes. Then I added the strawberry mixture to the pie shell and added the butter. I placed the second pie crust on top and into the oven it went. Just like some of my other berry pies that I've made, I had to bake it longer then suggested in the recipe for the juices to thicken.
The pie tasted delicious, but I could have used more strawberries. It looked pretty full before baking, but once done, it was a bit thin. For my second berry pie, I feel it came out pretty well. I'm looking forward to my next pie and hope they keep getting better.