Fresh Strawberry Pie
Last Saturday, Hubby and I headed West for our annual strawberry picking day in Western MA. I knew it was going to be the last day for strawberry picking since the season is coming to a close out here on the East Coast. When we arrived at Tougas Farms, Hubby was delighted to learn that it was also the first day of blueberry picking!
We stayed conservative with our picking since the strawberries were very ripe and I was concerned we wouldn’t be able to eat them quick enough. We brought 8 pounds of strawberries and 5 pounds of blueberries home. The blueberries got portions into ziplock bags and thrown in the freezer. The strawberries got washed and dried. Many of our little berries got eaten along the way…
After Hubby hulled and sliced the strawberries I started looking for something to make with them. Since they were so super ripe, I wanted a recipe that would really highlight their sweetness and flavor. This pie recipe does just that. It comes together in no time at all, with ingredients that I had around the kitchen. I used less sugar than the recipe called for since the strawberries were so ripe.
Another reason I wanted to make this recipe was that it gave me an excuse to try out my Cream Whipper. My mom got it for me for Christmas last year and I still hadn’t used it! It was a fun way to have freshly whipped cream in seconds.
Two Years Ago: Strawberry Rhubarb Pie, Strawberry Hand Pies, and Strawberry Cheesecake Ice Cream Bars
Three Years Ago: Corn, Tomato, and Avocado Salad
Four Years Ago: Blueberry Muffins
Fresh Strawberry Pie
A simple strawberry pie that really highlights the fresh berries when they're at their ripest
Yield: 1 pie, Serves 12
Ingredients:
1 9-inch pie crust, baked
2 pounds fresh strawberries, rinsed and hulled
1/3 cup granulated sugar
2 1/2 tsp cornstarch
1 1/2 tsp lemon juice, freshly squeezed
1/8 tsp salt
1 envelope unflavored powdered gelatin
2 Tbsp cold water
Directions:
Slice about 3 cups of the strawberries into quarters and place them in a medium bowl. Crush the berries with a potato masher or a fork; you should have about 1 1/2 cups crushed berries. Place them in a saucepan over medium heat with the sugar, cornstarch, lemon juice and salt and stir to combine. Bring to a simmer, stirring occasionally for about 5-7 minutes, until the mixture begins to thicken slightly.
Soften the gelatin in the cold water and set it aside.
Remove berry mixture from the heat and add the softened gelatin and stir until the gelatin has dissolved. Set aside to cool.
Cut the remaining berries into quarters, and gently fold them into the cooled cooked mixture (if you want, you can reserve some of the strawberries to arrange on top of the pie for a more decorative presentation). Pour the filling into the baked pie shell, and chill in the refrigerator until set, at least 2 hours or overnight before serving.
Serve with fresh whipped cream if desired.
Recipe from Sing for Your Supper, originally from Rustic Garden Bistro
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a neat exchange! Your jam flavor sound delish!
oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend 🙂 As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem 🙂 As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!
That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!
Ohhh I want to make this!!
What a yummy jam! I bet it taste amazing:)
I really like the sound of a peach jam with vanilla bean and bourbon!
One day soon I really really want to make my own Jam! Yours looks fabulous!
Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!
Thank you for the inspiration, it came out yummy!
Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?
It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!
Just made this with some fantastic peaches. Wow, winning recipe.
I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!
beantownbaker — June 11th, 2013 @ 8:20 pm
So glad you enjoyed the recipe. I make this jam every year when peaches are in season.
Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.
beantownbaker — August 6th, 2013 @ 6:28 pm
So glad you enjoyed this! It’s one of my favorite jam recipes ever.
Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?
beantownbaker — August 28th, 2013 @ 1:35 pm
That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…
This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!
beantownbaker — October 29th, 2013 @ 6:22 pm
This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!
This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away 🙂 I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.
beantownbaker — September 2nd, 2014 @ 7:21 pm
Great tip. Thanks!
I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!
I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site
Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…
Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.