Everyday Mom's Meals: Yes, I Bake

Sunday, August 19, 2018

Yes, I Bake

I have never hidden the fact that I am not one of those home cooks who pride themselves in their baking skills. Not once have I pretended it's my thing. Can I do it? Sure, to a degree. Do I enjoy it as much as others do? Not at all. But that's okay. We all have our strengths!

So when I decide to, and really put forth an effort, you can imagine how excited I get when something turns out as yummy as I hoped. In fact, this was my second baked dessert in less than 3 weeks, so I felt like I was on a roll! (If you didn't catch my Tropical Orange Cake, be sure to check it out!)

A few weeks ago, my parents were coming over to help us with a few things around the house, and I was "paying" them will grilled steak, roasted red potatoes, fresh Indiana sweet corn, and decided THIS would be dessert. It was such a hit, my daddy even asked for seconds!

I had actually just found the recipe that same morning, while looking for ways to use up the strawberries in the fridge before they had a chance to go bad. I had stocked up at Aldi's when they were $.99/pound, and the boys hadn't finished them yet, so I had extra.

For someone who shutters at the thought of making a pie crust...this was calling my name. Crustless pie? Yes, please!

If you can cut, stir and pour you can make this! Believe me, if I can, you can too! Just look how pretty it is too! A great way to take full advantage of summer berries before it's too late; and the pumpkin/apple flood begins!

Crustless Strawberry Pie
1 c. plus 2 TBS white sugar, divided
1 c. flour
1/4 tsp. salt
1 stick butter, melted and cooled a little
2 tsp. vanilla 
2 eggs
2 1/4 c. strawberries, quartered

Preheat oven to 350. Grease a 9 inch pie plate. In a large bowl mix together flour, 1 c. sugar and salt. In a medium bowl whisk together butter, eggs  and vanilla. Pour into dry ingredients. Stir to combine. Fold in strawberries. (Batter will be thick) Transfer to pie plate. Add remaining 1/4 cup strawberries to top, pressing in a bit. Sprinkle top with remaining sugar. Bake for 35-40 minutes until toothpick in center comes out clean. (It can have crumbs on it, but NO liquid batter.) Transfer to wire rack to cool. 

Inspired by Averie Cooks

Shared at Meal Plan Monday 
Shared at Weekend Potluck

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