Summers are Easy as Pie

Today is the Ninth Friday of Ordinary Times. It is the Optional Memorial Feast Day of Saint Ephrem, Deacon and Doctor of the early Church. Saint Ephrem is the Patron Saint of spiritual directors.

It is also National Strawberry Rhubarb Pie Day. That said, you won’t find a recipe for Strawberry Rhubarb Pie on this or any other day. Hubby wishes it weren’t so, but I do not like Strawberry Rhubarb Pie. And for two very good reasons.

First, no strawberry pie should ever – and I mean ever be baked. Sure, in jams strawberries should be cooked. But not in pies. Second, I do not like Rhubarb. Strawberry Rhubarb Pie is something Hubby needs to order when we are dining at a place that specializes in pies. Just as my favorite Lemon Supreme is something I need to order out. Pies for 1 just don’t exist. And since neither of us would dream of eating an entire pie alone (at least not all at once), then dining out and having a slice of our favorite pie is a treat.

However; summer time is the perfect time for a Strawberry Pie. I can remember as a girl that having a strawberry pie was a signal that summertime had officially arrived. Just the thought makes me hungry for barbecue and pie.

Jell-O Strawberry Pie
1 (9-inch) Pie Crust
1 cup Water
1 cup Sugar
3 tablespoons Cornstarch
1/4 cup Strawberry Gelatin Powder
1 pint fresh Strawberries

Bake the pie crust according to recipe or directions on the package. Cool crust to room temperature BEFORE filling.

In a sauce pan over medium-high heat, whisk water, sugar, cornstarch and strawberry gelatin powder. Whisk constantly while the mixture comes to a gentle boil. Remove pan from heat; allow glaze to cool completely. An ice bath will speed the cooling-thickening process. Whisk glaze occasionally as it cools. It should be thick while remaining pourable.

While the glaze cools, wash strawberries. Hull berries, slice into quarters and set aside to air-dry.

Once the pie crust has cooled and the glaze thickened, add about half of sliced strawberries to the pie crust. Pour about half of the glaze over the berries, allowing glaze to fill nicely into the nooks and crannies. Top with remaining berries, followed by remaining glaze. Once again, fill in the empty spots as pest as possible with the glaze.

Loosely cover, chill in the refrigerator for about 3 hours before serving. If desired, serve with a dollop of freshly whipped sweet cream.

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Praise the Lord, O my soul!