Strawberry pie skips corn syrup

  • By Judyrae Kruse
  • Thursday, July 7, 2005 9:00pm
  • Life

Our “think pink” cancer survivor/now fight-it-againer gal Holly S. of Everett, is seeing red.

Yes, red. As in strawberry pie red. “I got a kick out of seeing the recipe for a Southern strawberry pie,” she writes. “I’ve been making strawberry pies for 40 years, using almost the same recipe. No corn syrup needed in mine, though – so why buy a bottle for two tablespoons?”

Holly’s strawberry pie

1cup sugar

3tablespoons cornstarch

11/4 cups cold water

3tablespoons strawberry gelatin

1quart whole fresh strawberries, stemmed, rinsed and drained thoroughly

1(9-inch) pastry shell, baked and cooled

Whipped cream

In a small saucepan, combine sugar and cornstarch; add a little of the cold water, to dissolve cornstarch and make a paste, then gradually stir in remaining water. Bring to boil and cook, stirring constantly, until mixture is thick and clear. Remove from heat and stir in strawberry gelatin until dissolved. Let partially cool.

Arrange strawberries in cooled pie crust. Pour partially cooled gelatin mixture over strawberries and chill until firm. To serve, top slices of pie with whipped cream. Makes one 9-inch pie.

Bits and pieces: “Did you know that there was a company in Friday Harbor that has had an online gourmet cooking magazine that is all gluten free?” So writes Greg Gifford, director of sales and marketing for SC Integrity.

The site “has been online since 1999 and boasts over 3,500 gluten-free recipes (the largest in the world, we believe),” he states.

“The owners are looking at launching a food line this fall, and it will include an all-purpose flour mix that will replace regular flour in virtually any recipe.”

In checking this website – www.glutenfreeda.com – however, the Forum has discovered that gluten-free recipes are not cost-free recipes. Apparently, to access said recipes (plus other options), those interested must subscribe and pay a fee.

The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Monday’s Time Out section.

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