Trying to imitate Haussner's strawberry pie - minus the statued ambience


October 21, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

It was near the end of the fresh strawberry season in Maryland when Bill Machuley of Baltimore requested a Haussner's strawberry pie recipe. Responses were overwhelming.

Local berries have bitten the dust but not to worry. This strawberry treat is worth trying now and any season. Fresh berries from afar are available at your grocers. And, plan another pie when the local strawberries surface again next summer.

Chef Syglowski of the Baltimore International Culinary College tested the responses and chose two which he notes "both have nice flavor but some changes are called for."

Thelma Bengough of Baltimore sent one of the chef's choices. She wrote, "this is similar to the pie served at Haussner's or it may be the same."

Strawberry pie 3/4 cups sugar

2 tablespoons cornstarch

2 tablespoons light corn syrup

1 cup water

3 tablespoons strawberry flavored gelatin

1 quart berries, hulled

1 9-inch baked pie shell

Whipped cream or whipped topping.

Combine sugar, cornstarch, syrup and water in a saucepan and cook until thick and clear.

Add gelatin and stir until dissolved. Let cool. Place the berries in the pie shell saving a few for garnish. Pour the cooled mixture over the berries, spread on the whipped topping and place strawberries on top.

The chef suggests leaving out the strawberry flavored gelatin which he felt made the "pie too rubbery." Instead, he would increase the cornstarch to 4 1/2 tablespoons and, for flavor, add 1/2 tablespoon of strawberry extract.

Sarah Kyle of Fallston sent in a recipe which she says "is surely scrumptious. I found it in the Maryland's Historic Restaurants cookbook."

Haussner's strawberry pie 1 1/2 cups sugar

1/2 teaspoons strawberry flavoring

1/2 teaspoon red food color

1 1/2 cups boiling water

3 tablespoons cornstarch dissolved in 1/2 cup water

1 cup pastry cream (see below)

1 prebaked deep 9-inch pie shell

1 1/2 pints fresh strawberries, washed, hulled and kept whole if small or cut in half if large.

whipped cream for decorating

1/4 cup toasted and slivered almonds.

Make a glaze by adding sugar, strawberry flavoring and food color to boiling water in a saucepan. Add dissolved cornstarch and stir over medium to high heat until it thickens.

Remove and set aside. Add cool prepared pastry cream to the bottom of the pie shell. Pour in a half pint of the strawberries. Cover with half the glaze and add remaining strawberries, covering that with glaze. Decorate the edge with whipped cream. Sprinkle with almonds, chill and serve.

Chef Syglowski added 4 (instead of 3) tablespoons of cornstarch.

Pastry cream 1 cup milk

3 egg yolks

1/4 cup plus 2 tablespoons sugar

1/4 cup all-purpose flour

1 1/2 teaspoons vanilla

1 to 1 1/2 tablespoons butter softened.

Scald milk in a saucepan and set aside. In a bowl, whisk together the egg yolks and sugar until light in color and very thick. Then, beat in the flour. Slowly pour the warm milk into the egg mixture and blend well. Put this mixture in a saucepan and cook, stirring with a whisk, over low heat until it comes to a boil. It may appear lumpy at first but keep whisking making sure it does not stick to the pan bottom. Remove from the stove, add vanilla and butter and cover the surface with buttered wax paper so that it does not form a skin on top. Allow to cool.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe request * Ken McDaniel, of Stewartstown, Pa., jokes, "I'd kill for the recipe for a German chocolate pie I had at the Marie Callendar restaurant in Sacramento, Calif. It has been 8 years since I've been there, but the taste will stay with me forever."

* Jean Stewart of Cockeysville says her husband loved "an entree served at the Brentwood Inn (now closed) which they called Pittsburgh Steak and was seared outside, rare inside and coated with something peppery. Can you help?" she wrote.

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