some of the deadest months of the year are usually January and February. Most people are in a post-holiday coma of solitude, the winter in much of the country inspires stockpiling bread and eggs and becoming something of a hermit with snow falling all around. The sun, when there is any, is the weak and pale sort that reflects hazily off heather-hued snow. Once the snow is down for a few days, it becomes slush and browns.
That is not what is happening. Here in Western PA, there is bright sunlight and warmer than usual temperatures. There isn't any snow. Not a lick of it, and what had fallen melted away moments or days later. It is most welcome and highly confusing. 2012 has skipped January and February, and even parts of March. It's late March, possibly early April and spring feels just around the corner. Except, wait, it is February is only one week gone, the Superbowl just got played, and there are months of possible snow and ages to go until the store and my life become busier.
I'm ready to go, I'm ready for my new plans to begin (and be confirmed...especially confirmed), I'm ready to take all sorts of personal leaps of faith off tall buildings and into wild unknowns. Except, just like this weather, it isn't yet spring. My wild impatience notwithstanding, the rest of the world is still revolving at its typical pace. I still can't sit still, can't wait for the next step, can't stop my mind revolving faster than it ever should. So, spring it is until the weather jolts me back to reality. Spring and strawberry pies for all.
Baby Strawberry Pies
1 recipe, Homemade Pie Crust
8 to 12 oz frozen strawberries (unsweetened)
1/4 cup white sugar
1/2 teaspoon almond extract
2 tablespoons cornstarch
1/4 cup water
thaw the strawberries completely, saving the juice. Make the pie crust, rolling out thinly, and cut into circles. I used a pint glass, but any glass of about 3 inches in diameter will work. Gently press each circle into a muffin tin. The edges will only come about halfway up the sides of each indentation of the tin. Prick the bottom and sides of each shell with a fork so that the dough does not puff too much while baking, then bake in a preheated 375 degree oven for about 20 minutes, or until golden brown at the edges. This recipe should make about 18 shells, but there could be more or less depending on how thick you roll the dough.
While the shells are baking, drain the strawberry juice into a small saucepan, then add the sugar and almond extract. In a small bowl, combine the cornstarch and water to a smooth liquid. Gently bring the juice to a low boil (check to be sure the juice is sweet enough, if not add more sugar to taste), then pour in the cornstarch mixture, stirring to avoid lumps. Once it has thickened, pour it over the thawed strawberries and mix to combine. Refrigerate.
When the pie shells are done, allow to cool in the muffin tins.
You can make both parts the day or night before you plan to serve the pies, but do not fill the shells until an hour or less before you do serve them, lest they become soggy. Simply fill the shells with a tablespoon or so of the filling (as full as you like), then serve. You might also put a bit of whipped cream on top, but it is not necessary.
"Be well. Do good work. Keep in touch." - Garrison Keillor
That is not what is happening. Here in Western PA, there is bright sunlight and warmer than usual temperatures. There isn't any snow. Not a lick of it, and what had fallen melted away moments or days later. It is most welcome and highly confusing. 2012 has skipped January and February, and even parts of March. It's late March, possibly early April and spring feels just around the corner. Except, wait, it is February is only one week gone, the Superbowl just got played, and there are months of possible snow and ages to go until the store and my life become busier.
I'm ready to go, I'm ready for my new plans to begin (and be confirmed...especially confirmed), I'm ready to take all sorts of personal leaps of faith off tall buildings and into wild unknowns. Except, just like this weather, it isn't yet spring. My wild impatience notwithstanding, the rest of the world is still revolving at its typical pace. I still can't sit still, can't wait for the next step, can't stop my mind revolving faster than it ever should. So, spring it is until the weather jolts me back to reality. Spring and strawberry pies for all.
1 recipe, Homemade Pie Crust
8 to 12 oz frozen strawberries (unsweetened)
1/4 cup white sugar
1/2 teaspoon almond extract
2 tablespoons cornstarch
1/4 cup water
thaw the strawberries completely, saving the juice. Make the pie crust, rolling out thinly, and cut into circles. I used a pint glass, but any glass of about 3 inches in diameter will work. Gently press each circle into a muffin tin. The edges will only come about halfway up the sides of each indentation of the tin. Prick the bottom and sides of each shell with a fork so that the dough does not puff too much while baking, then bake in a preheated 375 degree oven for about 20 minutes, or until golden brown at the edges. This recipe should make about 18 shells, but there could be more or less depending on how thick you roll the dough.
While the shells are baking, drain the strawberry juice into a small saucepan, then add the sugar and almond extract. In a small bowl, combine the cornstarch and water to a smooth liquid. Gently bring the juice to a low boil (check to be sure the juice is sweet enough, if not add more sugar to taste), then pour in the cornstarch mixture, stirring to avoid lumps. Once it has thickened, pour it over the thawed strawberries and mix to combine. Refrigerate.
When the pie shells are done, allow to cool in the muffin tins.
You can make both parts the day or night before you plan to serve the pies, but do not fill the shells until an hour or less before you do serve them, lest they become soggy. Simply fill the shells with a tablespoon or so of the filling (as full as you like), then serve. You might also put a bit of whipped cream on top, but it is not necessary.
No comments:
Post a Comment