Strawberry Pie: Beyond the gloop

   June 12, 2013 11:47 am

 

Can't wait to try this Strawberry Pie recipe for my hubby's Father's Day on Sunday. Thanks to www.seriouseats.com for the inspiration.

Can’t wait to try this Strawberry Pie recipe for my hubby’s Father’s Day on Sunday. Thanks to www.seriouseats.com for the inspiration.

John, my husband and father of our son, J.R., has simple tastes. All it really takes to wow him is a baked pie crust. Someday I swear I’m just going to make a plain one and serve it to him.
But not this week.
He waits patiently all year for me to bring home a fresh-picked quart of strawberries, pour in some of that ready-made Marzetti glaze-gloop, and fill up that all-important crust. But his patience ends there.
As is the problem with salsa, soup, pizza, meat, etc., he has no concept of the need to let food rest, cool, set or chill. He thinks the second I put my knife down or turn off the heat that it’s time to load up his plate. He burns his mouth at least once a week.
I think pies are best when they’re just barely warm and they really need a couple of hours to get that way, but I don’t think his year-long patience will stretch that far. But whatever, it’s his day. If he wants runny filling and a scorched tongue, so be it.
For his special day Sunday, I want to try this Strawberry Pie from www.seriouseats.com, recommended by Marnie Mead, in hopes of
elevating the experience beyond the gloop. I’m in the mood for a challenge, and want to see if I can make something even better than that one-off shortcake I touted Monday.
(I did pick up a couple tubs of the glaze gloop, just to have it on hand in case the challenge goes over my head. Maybe I’ll make another pie crust too, for his breakfast or something.

 

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