Strawberry Pies

Strawberry Lovers' Pie
3 squares (1 oz. Each) semisweet chocolate, divided
1 tablespoon butter or margarine
1 pastry shell (9 inches), baked
2 packages (3 ounces each) cream cheese, softened
½ cup sour cream
3 tablespoons sugar
½ teaspoon vanilla extract
3 to 4 cups fresh strawberries, hulled
1/3 cup strawberry jam, melted

In a saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill. Meanwhile, in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. Arrange strawberries, tip end up, atop the filling. Brush jam over strawberries. Melt the remaining chocolate and drizzle over all. Yields 6-8 servings.

Strawberry Rhubarb Ice Cream Pie
1 quart vanilla ice cream, softened
1 graham cracker crust (9 inches)
1 ½ cups sliced fresh or frozen rhubarb ( 1/2 -inch pieces)
½ cup sugar
1 tablespoon corn starch
1 tablespoon water
1 pint fresh strawberries, sliced

Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium head, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting. Yields 8 servings.

Strawberry Rhubarb Crumb Pie
1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¾ pound fresh rhubarb, cut into ½ - inch pieces (about 3 cups)
1 pint fresh strawberries, halved
1 unbaked pie shell (9 inches)
Topping:
¾ cup all-purpose flour
½ cup packed brown sugar
½ cup quick-cooking or rolled oats
½ cup butter or margarine

In a mixing bowl, beat egg. Beat in sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pie shell. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 35 minutes or until golden brown and bubbly. Yields 8 servings.

The Ultimate Strawberry Pie
PAT-IN-PAN PIE CRUST:
1 ½ cups flour
½ teaspoon salt
2 tablespoons sugar
½ cup vegetable oil
2 tablespoons cold milk
FILLING:
11 ounces cream cheese (one 8-ounce + one 3-ounce package), room temperature
4 tablespoons sugar
1 quart fresh strawberries, divided
2 ounces semisweet chocolate, melted
1 tablespoon finely chopped pistachios, pecans, or walnuts

Combine all crust ingredients in 9-in. pie plate; mix and press onto bottom and sides of plate. Do not prick. Bake at 400° for 12-15 minutes until golden brown. Cool. Beat together cream cheese and sugar with mixer until smooth. Add about ¾ cup of the strawberries; beat until just bits of berry remain. Spread mixture into cooled pie shell. Melt chocolate over low heat; dip tops of remaining strawberries into chocolate. Arrange, tips up, over cream cheese layer. Sprinkle with nuts for garnish. Chill thoroughly. Cut with sharp knife. Yields 8 servings.

Rhubarb / Strawberry Pie
1 unbaked deep-dish pie shell
Enough pie dough for a lattice crust
FILLING:
3 cups sliced fresh rhubarb (cut in ¼ inch pieces)
3 cups sliced fresh strawberries
½ to ¾ cup sugar
1-1/2 tablespoons instant tapioca
1/3 cup fresh orange juice
1-1/2 tablespoons orange marmalade, optional
¼ teaspoon orange peel

Combine filling ingredients in large mixing bowl; let stand for 15 minutes while tapioca softens. Pour filling into pie shell. Prepare lattice strips for top crust. Bake at 400° for 20 minutes; reduce heat to 375° and bake for 30 minutes more or until rhubarb is tender. Yields 6-8 servings.

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2713 Hayner Road, Janesville, WI 53548 · (608) 757-1200
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