By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons
Perhaps you and your kids or grandkids spent a sunny June afternoon at a you-pick strawberry field. You spent the next couple of days washing and processing the berries, putting some up in the freezer, making strawberry jam and slicing a few berry bowls-full to immediately enjoy.
On a humidity-free day, try making a Mile-High Strawberry Pie for your family and friends. Meringues are finicky, especially in the humid South, where they separate or "weep" and get gooey on the tops of pies. However, they still taste divine and are lovely paired with fresh strawberries. Enjoy.
Home kitchen-tested recipe
Mile-High Strawberry Pie
Makes one (9-inch) pie. Adapted recipe is from "The Fannie Farmer Baking Book" by Marion Cunningham.
1 (9-inch) pie shell
5 egg whites
¾ cup granulated sugar
2/3 cup heavy cream, chilled and whipped
2 cups fresh strawberries, sliced and sugared with 1 tablespoon granulated sugar
1. Preheat oven to 425 degrees. Prick pie crust all over, press a piece of heavy-duty foil snugly over the pie shell and then bake for about 6 minutes. Remove foil and bake for 5 minutes more, or until crust is light brown, dry and crisp. Remove from oven and cool.
2. Beat the egg whites in a large bowl with an electric mixer until the egg whites form soft peaks. Add the granulated sugar, gradually, and continue beating until the whites stand in firm peaks to form a meringue.
3. Spoon the egg white/sugar meringue into the cooled crust. Place in a 425-degree oven and bake just long enough to set the meringue and lightly brown the peaks. Remove from oven and cool.
4. Beat the whipped cream until fluffy and forming soft peaks. Spoon the whipped cream into the meringue.
5. Top whipped cream with sliced strawberries and juice. Chill until ready to serve.
Testing note: Many Mile-High Pie recipes prefer placing the strawberries atop the meringue and putting the whipped cream on top. Either way, the dessert is a delight.
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