It’s Memorial Day Weekend: Take out the sandals, t-shirts, and get ready for BBQ, Ribs, picnics…. and PIE! What’s better than pie?! Nothing much ~ except maybe cheesecake, or a pizza. But couldn’t those be classified in the ‘pie’ category too? Hmm.
Here’s the recipe for 2 AMAZING Pies I made this week: and the best part is it doesn’t have to be a Holiday to make them. They’re quick, easy, simple, fun, flavorful, and can be made the night before too! Quick and Simple never tasted this good!
Here’s the first one:
- In a large mixing bowl, add about:
- 3 cups of fresh, sliced strawberries,
- 3 fresh sliced (and peeled- you don’t want peach skin in this pie)
- 1/2 cup of a granulated sugar (or give or take a little more if you like an extra punch of sweetness) [the sugar helps sweeten the fruit but also makes a syrup!]
- 2-3 tablespoons of cornstarch (this helps thicken up the syrup you made with the sugar&fruits- or else you’ll have a runny, droopy mess of filling)
Mix all these ingredients together till the sugar is all dissolved in so wonderfully to made a sugary, delicious, yummy bowl of ‘sweet-syrupy-fruit’
Now, this is the moment of truth: you could stop right here, and just pour this delectable mixture over top of some Blue-Bell Homemade Vanilla ice cream and have dessert. Or, you could continue making the pie. It’s all up to you, Mo.
Get some store-bought Pillsbury Pie Crust from the refrigerator section of your grocery store, (or super Wal-Mart, or super Target, or super something)… and in a greased Pie Pan/Plate place one of the pie crust down.
Then, pour in that yumm-o-sooo-yum filling you just made (if you have any left from your ice-cream detour, that is).
Then, place the other half of the ready-made-for-people-who-work-all-the-time-and-don’t-know-how-to-make-pie-crust-or-don’t-have-time-to-make-homemade-pie-crust over the top of the filling.
You could even be fancy like me and cut that pie crust into strips and lay them over the top of the filling. It’s all up to you, Moe. (By the way, who’s Mo?)
Crimp the sides with a fork to give it a 5-star look.
It should look something like this when you’re done:
Brush some unsalted butter over the top of the pie, and sprinkle with granulated sugar: this will give it an extra crunch when you take it out of the oven.
Bake for 40-45 min, 350 degrees: or until it’s bubbly, top is golden-brown, and makes your house smell like a Memorial Day Partay!
Here’s the finished product:
My strawberry-peach filling kinda spilled over to the side cuz’ I added too much in the beginning. Don’t be like me.
Don’t got strawberries!? Don’t like strawberries?! Allergic to strawberries?! No worries! Substitute in the strawberries with about 2-3 cups of fresh blueberries 🙂 and if you don’t have fresh peach on hand, use canned-sliced-in-wedges-peaches. Tastes just as great!
Here’s the Blueberry-Peach version:
And of course, the delicious finished product:
This time, I didn’t add too much filling, hence why it didn’t spill over to the sides. I get smarter every time I make pie.
Here’s the cross-section of the Blueberry-Peach. The peaches are hidden in there somewhere. This is where you add a scoop of home-made Blue-Bell Ice cream. That is, if you have any left from your strawberry-peach-filling incident.
Memorial Day Pie: Made in honor of those who defend our country and paid the ultimate sacrifice for our freedom. Thank You Always. God Bless You.