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!
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.
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