Murray’s Strawberry Pie

Ingredients

• 1% tablespoons cornstarch
• 2 cups sugar
• Pinch of salt
• Dash of red food coloring
• 1 quart strawberries, washed and hulled
• 1 (9") baked pie crust
• 1 cup whipping cream, chilled
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

Method

1. 1

   Dissolve the cornstarch in ½ cup cold water.

2. 2

   In a small saucepan, bring 2 cups water to boil.

3. 3

   Add the dissolved cornstarch and boil 2 minutes.

4. 4

   Add the sugar, stirring to dissolve.

5. 5

   Boil 3 to 4 minutes.

6. 6

   Add the salt and a few drops of food coloring.

7. 7

   Allow filling to cool slightly, approximately 1 hour.

8. 8

   Mix in the strawberries, then pour into the baked pie crust.

9. 9

   Chill well.

10. 10

    With chilled bowl and beaters, whip the cream until stiff, while gradually incorporating the confectioners’ sugar and vanilla extract.

11. 11

    Slice the pie and top each serving with a dollop of the whipped cream.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 40. The excerpt below is the record exactly as published.

MURRAY’S STRAWBERRY PIE 1% tablespoons cornstarch 1 cup whipping cream, 2 cups sugar chilled Pinch of salt 2 tablespoons confectioners’ Dash of red food coloring Suser 1 quart strawberries, 1 teaspoon vanilla extract washed and hulled 1 (9") baked pie crust

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