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June Menu: Strawberry Pie
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Mile-High Strawberry Pie
From Yankee Magazine's Great New England Recipes
Pies and Pastries Recipes
Yield: Makes 1 pie.
Light and luscious. If necessary, a 10-ounce package of frozen, sweetened strawberries may be substituted for fresh, but reduce to taste the amount of sugar in the recipe.
- 1-1/2 cups crushed, fresh strawberries
- 1/4 cup sugar, or more to taste
- 1 tablespoon lemon juice
- 2 egg whites
- 1/2 cup heavy cream, whipped
- 9-inch pie shell or graham cracker crust, baked
Combine strawberries and sugar, and let sit for about 30 minutes. Put berries, lemon juice, and egg whites in large bowl and beat with electric mixer on medium speed until stiff peaks form. (This may take 15 minutes.) Fold in the whipped cream gently. Pile high in pie crust and freeze before serving.
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Reader Comments
Comment from jeanne moran on June 11, 2008
Oh, I just love your recipes......trying the "strawberry" pie tomorrow.......thanks !!!!
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