Fresh Strawberry Pie

Nothing screams summer more than strawberries and whip cream! This pie brings those yummy ingredients together in one amazingly fresh and delicious bite!

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Ok, so this pie is a blast from the past for me! As a kid, we had strawberries in our back yard and from time to time we would have fresh strawberries pie, it is one of those desserts that I hadn't had in years yet thought about often.

The only problem is the pie we use to have had a glaze on it that was, gasp, store-bought and unfortunately, I haven't spotted that lovely little package since I was a child. So I knew that I needed to figure out how to recreate that delicious pie but sadly most recipes I was finding in my research involved jello. Now here is what you need to know, in my opinion, it should not be a jello consistency but rather more of a glaze. The strawberries need to be the star of the show with this one and I worry that by using jello it would take away from that.

So I finally found a few recipes that were thickening with cornstarch and I finally felt like I was on the right track, the only thing was is that they were putting the mashed strawberries through a fine sieve leaving all that strawberry pulp which just seems so wasteful to me. So, as usual, I pulled out the ever-versatile food processor and it luck for me, perfection!

I also wanted to make this pie as easy as possible so I used a store bought crust but feel free to make a homemade crust if you have the time/inclination to do so.

Now to the outcome - this pie is just as good as I remember and I wanted to make a second one the minute it was gone. It would be the perfect dessert for Easter or basically any bbq or brunch all summer long!

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prep time 15 minutes + 3 hours to set

cook time 10 minutes

total time 3 hour 25 minutes

servings 6 - 8

Ingredients

1 pre-made pie crust

8 cups strawberries (washed, hulled and quartered)

1/2 cup water

1/2 cup granulated sugar

2 tbsp corn starch

1/2 lemon

Instructions

Cook pie crust according to directions then allow to cool.

In a medium saucepan place 2 1/2 cups of the strawberries then mash using a potato masher. Add in water and simmer for 5 minutes allowing the strawberries to completely break down.

Transfer the strawberries to a food processor and blend until smooth. In the pot combine sugar and corn starch and using a whisk. Add in the strawberry puree and bring to a boil for 1 minute, reduce heat then simmer until thickened (approx. 2 minutes) stirring constantly. Remove from heat and whisk in lemon juice.

In your cooled pie crust layer in 1/2 of the remaining strawberries then pour over 1/2 of the glaze and repeat with remaining strawberries and glaze. Allow to cool in the refrigerator for a minimum of 3 hours to set. Top with whip cream.

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Brown Butter + Sage Cauliflower Puree

Switch up your usual mashed potatoes with this indulgent and creamy cauliflower puree, I promise you won’t even notice your eating vegetables.

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Ok, seriously guys this is a recipe that is just so yummy! With Easter coming I have been thinking about ways to lighten up what tends to be a heavy meal without losing all of the amazing flavours that are expected during the holidays. Now for me, the mashed potatoes are one of those things that if done well are the highlight of the meal, but with this Cauliflower puree you may have a new star.

Now, have you guys made brown butter before? If you haven’t you seriously need to go and make some right now!!! it’s so easy and honestly so good. The extra flavour that it adds is nutty and it will leave your guests wondering what your secret ingredient is. Another bonus, this cauliflower stands alone so if your meal doesn’t include gravy, no problem.

I also love the flavour of sage in this puree but you can use any herb that you love. Thyme or Rosemary would be super lovely and based on what you are serving for dinner it's easy to adjust to make it with complementing flavours.

I also use my food processor to make my mashed cauliflower but you can use a traditional masher, blender or mixer. The best thing is that unlike potatoes you don’t need to worry about your puree becoming overly starchy with over mixing, so go ahead and get that cauliflower silky smooth.

So this Easter switch things up and serve Cauliflower Puree, I’m sure your guests won’t even miss that mashed potatoes!

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prep time 20 minutes

cook time 15 hour

total time 35 minutes

servings 4

Ingredients

1 large or 2 small heads of cauliflower

4 garlic cloves

10 sage leaves

4 tbsp salted butter

1/3 cup cream or milk

salt

Instructions

In a large pot place cauliflower florets and garlic cloves and cover with cold water. Bring to a boil then simmer until fork tender (approx. 10 minutes). Drain then place in a food processor and blend on high until smooth.

Finely chopped half of the sage leave and place them in a small pot with the cream or milk. Turn on low and allow to warm. In a second small pot add in butter and remaining whole sage leaves. Bring to a simmer and cook until butter becomes foamy then golden brown then carefully remove sage leaves.

To the pureed cauliflower add milk, butter and salt to taste. Blend to combined then serve immediately.

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