CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits |
|
Fruits, La_times, Pies |
8 |
Servings |
INGREDIENTS
4 |
pt |
Strawberries |
|
|
Washed and hulled |
1 |
c |
Sugar |
2 |
T |
Cornstarch |
3 |
T |
Lemon juice |
1 |
t |
Unflavored gelatin |
2 |
T |
Cold water |
2 |
|
Bananas, sliced |
1 1/2 |
c |
Flour |
3 |
T |
Water |
1/2 |
c |
Shortening |
INSTRUCTIONS
FILLING:Mash about 1 1/2 pints strawberries with sugar in saucepan.
Dissolve cornstarch in lemon juice and add to strawberry mixture. Heat
over medium heat, stirring constantly, until mixture thickens and
juice becomes transparent. Remove from heat. Dissolve gelatin in water
and stir into strawberry mixture. Cool.Cut remaining strawberries in
half and gently stir into strawberry mixture along with bananas. Chill
several hours or overnight. PIE CRUST:Mix 1/4 cup flour with water to
form paste. Cut shortening into remaining flour. Add paste to
flour-shortening mixture. Mix with fork, then knead until dough comes
together. Roll into ball, wrap tightly and chill before rolling
out.Roll out dough to 10-inch circle and gently place in 9-inch pie
plate. Pierce dough with fork all around sides and bottoms to prevent
air bubbles from forming. Bake at 425 degrees 12 to 15 minutes. Remove
from oven and cool. Just before serving, pour strawberry mixture into
crust, making sure best and biggest strawberries are on top. *This
recipe won first prize at last year's "Pie Bake a la Beverly Hills"
sponsored by the Beverly Hills Farmers Market. Formatted by Lynn
Thomas dcqp82a. Source: Los Angeles Times 4-16-97.6 to 8 servings.
Each of 8 servings:369 calories; 3 mg sodium; 0 cholesterol; 14 grams
fat; 61 grams carbohydrates; 4 grams protein; 1 gram fiber. Recipe by:
Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis"
<jackelvis@moonlink.net> so I could check them out for formatting
errors, originally posted to Prodigy. By DCQP82A LYNN THOMAS
Time: 3:43 PM on Apr 23, 1997
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”