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.